Raw garlic consumption as a protective factor for lung cancer, a population-based case-control study in a Chinese population.

This study assessed how dietary intake of raw garlic influences the risk of developing lung cancer. With the aid of dietary questionnaire, researchers collected and analyzed information on the eating habits of more than 1,424 lung cancer patients and 4,543 healthy individuals recruited from the Chinese population. The lung cancer odds ratios of all the participating subjects in this study were also determined.

Researchers observed a significant reduction in lung cancer risk among subject who consistently consumed raw garlic 2 or more times per week. The findings of this study show that eating raw garlic regularly may have a protective effect against lung cancer.