Voedingsadvies El MondoResearch Question:
Eating garlic lowers the chances of getting cancer?
Study Design:
This overview article contained 22 studies (case-control studies and cohort studies) until August 1999. There was heterogeneity between studies (p = 0.0002) and publication bias (p = 0.049).
The difference between the highest and lowest intake of garlic was 16 grams per week (5-6 cloves of garlic).
Results and conclusions:
The researchers found that people with the highest intake of garlic compared with the lowest intake, the chances of getting colon cancer significantly with 31% [95% CI = 0.55-0.89] reduced. Significant is, there is a link at a 95% reliability.
The researchers found that people with the highest intake of garlic compared with the lowest intake, the chance of getting stomach cancer significantly with 47% [95% CI = 0.31-0.92] reduced. Significant is, there is a link at a 95% reliability.
The researchers concluded that eating lots of garlic (6 cloves or more per week) the chances of getting colon cancer and stomach cancer may be reduced. Possible because there was heterogeneity between the studies and publication bias.
Original title:
Garlic consumption and cancer prevention: meta-analyses or colorectal and stomach cancers by Fleischauer AT, Poole C and Arab L.
Link:
http://ajcn.nutrition.org/content/72/4/1047.full.pdf+html
Additional information about El Mondo:
Garlic contains 33 sulfur-containing compounds. Allicin is considered to be the most important bioactive sulfur compound in garlic. When garlic is chopped or crushed, put the enzyme allinase (present in garlic) Tasha (present in intact garlic) into allicin. The typical smell of garlic comes from the breakdown products of allicin.
Tasha 1 mg is equal to 0.45 mg allicin. 1 gram of garlic delivers 2.5-4.5 mg allicin. So a clove of garlic by 2 grams delivers 5-9 mg of allicin.
The effective dosage of garlic has not been established but the recommended dosage in scientific studies for adults is 4 g (one to two cloves) raw garlic per day.