Raw Garlic Consumption as a Protective Factor for Lung Cancer, a Population-Based Case–Control Study in a Chinese Population

Abstract

Protective effect of garlic on the development of cancer has been reported in vitro and in vivo experimental studies, however, few human epidemiological studies have evaluated the relationship. A population-based case-control study has been conducted in a Chinese population from 2003 to 2010, with the aim to explore the association between raw garlic consumption and lung cancer. Epidemiological data were collected by face-to-face interviews using a standard questionnaire among 1,424 lung cancer cases and 4,543 healthy controls. Unconditional logistic regression was employed to estimate adjusted odds ratios (OR) and their 95% confidence intervals (CIs), and to evaluate ratio of odds ratios (ROR) for multiplicative interactions between raw garlic consumption and other risk factors. After adjusting for potential confounding factors, raw garlic consumption of ≥ 2 times per week is inversely associated with lung cancer (OR = 0.56, 95% CI = 0.44-0.72) with a monotonic dose-response relationship (p for trend <0.001). Furthermore, strong interactions at either additive and/or multiplicative scales were observed between raw garlic consumption and tobacco smoking (Synergy Index (SI) = 0.70, 95% CI = 0.57-0.85; and ROR = 0.78, 95% CI = 0.67-0.90), as well as high-temperature cooking oil fume (ROR = 0.77, 95% CI = 0.59-1.00). In conclusion, protective association between intake of raw garlic and lung cancer has been observed with a dose-response pattern, suggesting that garlic may potentially serve as a chemopreventive agent for lung cancer. Effective components in garlic in lung cancer chemoprevention warrant further in-depth investigation.

Raw Garlic Consumption and Lung Cancer in a Chinese Population

“…The existing epidemiological evidence of the association between garlic and lung cancer (Table 1) is limited and inconsistent (21, 31-35). Review of previous literature indicates that raw/cooked garlic rather than a more processed form (e.g.…”

Allium sativum

“…Specifi c analyses for onion, garlic, leek, Chinese chive, scallion, garlic stalk and Welsh onion yielded similar results, except for onion leaf. In a population-based case-control study conducted in a Chinese population from 2003 to 2010, after adjusting for potential confounding factors, raw garlic consumption of two times or more per week was found to be inversely associated with lung cancer (odds ratio (OR) = 0.56) with a monotonic dose-response relationship (Jin et al 2013 ).…”

Next-Gen Therapeutics for Skin Cancer: Nutraceuticals

“…Garlic is rich in sulfur-containing compounds (allicin), and contains flavonoids, selenium, and arginine which are all beneficial to health [89]. Several studies have shown an inverse correlation between daily garlic intake and cancer risk [90–91]. Increased garlic intake is known to reduce the risk of stomach, esophageal, breast, pancreatic, and skin cancers [90–93].…”

“…Several studies have shown an inverse correlation between daily garlic intake and cancer risk [90–91]. Increased garlic intake is known to reduce the risk of stomach, esophageal, breast, pancreatic, and skin cancers [90–93]. Taylor et al first reported the anti-metastatic effect of garlic sulfur (ajoene) compounds [94].…”