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People with a high intake of garlic had 57% less esophageal cancer
Friday, March 04, 2016 9:40 am Email this article
People consuming a high intake of garlic, which was not quantified, had 57% less cancer of the oral cavity and pharynx compared to people who had a low intake of garlic according to a 2006 study from Milano, Italy which used data from an integrated network of Italian and Swiss case-control studies.
(Subjects were simply asked if they had a low intake, moderate intake or high intake of garlic.)
Galeone C, Pelucchi C, Levi F, Negri E, Franceschi S, Talamini R, Giacosa A, and La Vecchia C. Onion and garlic use and human cancer. Am J Clin Nutr, 2006 Nov; 84(5): 1027-1032.
Author’s Contact Info
stituto di Ricerche Farmacologiche “Mario Negri,”
62 - 20157 Milano, Italy
The paper is posted here.
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