A recent Chinese study to explore the association between raw garlic consumption and lung cancer may yield positive results.
The data was conducted by face-to-face interviews using a standard questionnaire among 1,424 lung cancer cases and 4,543 healthy controls.
Raw garlic consumption of 2 times or more per week is inversely associated with lung cancer. Furthermore, strong interactions were observed between raw garlic consumption and tobacco smoking.
In conclusion eating raw garlic may potentially serve as a chemopreventive agent for lung cancer. Effective components in garlic in lung cancer chemoprevention warrant further in-depth investigation.
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