In the study, participants who ate raw garlic at least twice a week cut the risk of lung cancer by 44 per cent, even if they were exposed to high-temperature cooking-oil fumes, which are thought to be another trigger for the disease. Even smokers who consume garlic twice weekly are at 30% lower risk the research suggests. Scientists at the Jiangsu Provincial Centre for Disease Control and Prevention carried out face-to-face interviews with 1,424 lung cancer patients with 4,500 healthy adults in China from 2003 to 2010. Each one was questioned on their dietary and lifestyle habits, including how often they consumed garlic and whether they smoked.
The key ingredient appears to be a chemical called allicin, released when the clove is crushed or chopped. Allicin is believed to reduce inflammation in the body and act as an antioxidant, reducing damage from so-called free radicals to the body’s cells. In a report on their findings the researchers said: “Garlic may potentially serve as a preventive agent for lung cancer.”
Lung cancer remains one the most common forms of cancer among men and women. According www.cancer.gov, lung cancer had an estimated 228,000 new cases in the United States in 2013. Smoking is the most common cause of lung cancer.
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