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Women with a high intake of garlic had 22% less ovarian cancer
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Friday, March 04, 2016 9:10 am Email this article
Women consuming a high intake of garlic, which was not quantified, had 22% less ovarian cancer compared to women 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.)
Reference
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
Carlotta Galeone
stituto di Ricerche Farmacologiche “Mario Negri,”
Via Eritrea
62 - 20157 Milano, Italy
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