Garlic and Cancer

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Title: Garlic and cancer: a critical review of the epidemiologic

literature. [Review] [37 refs]

Source: Journal of Nutrition. 131(3s):1032S-40S, 2001 Mar.

Abstract

Animal and in vitro studies provide evidence of an anticarcinogenic effect

of active ingredients in garlic. This review of the epidemiologic literature

on garlic consumption addresses cancers of the stomach, colon, head and

neck, lung, breast and prostate. Nineteen studies reported relative risk

estimates for garlic consumption and cancer incidence. Site-specific

case-control studies of stomach and colorectal cancer, in which multiple

reports were available, suggest a protective effect of high intake of raw

and/or cooked garlic. Cohort studies confirm this inverse association for

colorectal cancer. Few cohort and case-control studies for other sites of

cancer exist. Garlic supplements, as analyzed in four cohort studies and one

case-control report, from two distinct populations, do not appear to be

related to risk. Low study power, lack of variability in garlic consumption

categorization within studies and poor adjustment for potential cofounders

may limit the reliability of any conclusions regarding garlic supplements.

However, an indication of publication bias was also found by visual

inspection of a funnel plot and in a log-rank test (P = 0.004). Evidence

from available studies nevertheless suggests a preventive effect of garlic

consumption in stomach and colorectal cancers. The study limitations

indicate the need for more definitive research and improved nutritional

epidemiologic analyses of dietary data. [References: 37]

Authors: Fleischauer AT. Arab L.

Institution: Department of Epidemiology, University of North Carolina at

Chapel Hill, NC 27599, USA.

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[Guest guest]

Garlic has a high inulin content; references linked on my inulin page show

marked reduction of colorectal cancer starts (as aberrant cell foci) with a

high-inulin diet.

Fermentable fiber was studied in this case, not medicinal qualities, so the

research applies to all of the high-inulin foods.

The control group of course had normal colorectal cancer incidence, indicating

protection is not conferred when the intestine does not ferment enough

prebiotics. As we know, when probiotic protection fails us there is an issue

that can be resolved with fermentation of prebiotics in the gut.

Similarly referenced but pertinent to other thread, liver protection and

improved immune response are also conferred by adequate dietary inulin for

intestinal fermentation. I think death from all causes and heart disease as

well; the reason is probably oxidative stress and toxin-related.

An optimal amount of inulin daily from all sources seems to be around 12-15

grams, but some differences were still noted up to around 20 grams in a couple

of studies. I did a calculation and the range would amount to about 36 grams of

garlic wet; however, other high-inulin foods were also traditionally staple

foods, so the 12-15 grams daily wasn't hard to hit with food before modern

farming; in fact the average was 20-30 grams daily in eastern Europe where

Jerusalem artichokes can be a staple food.

all good,

Duncan

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