Adults who consume raw garlic showed a 44% reduced risk of developing lung cancer, according to a study from a Chinese science centre.
Garlic can help ward of the common cold
In smokers, the leading cause of lung cancer, the effects of garlic were still found to reduce the risk of the most fatal form of cancer by 30%.
Smoking is still attributed to eight out of ten cases of lung cancer and with the worst survival cancer rate, only 10% of people diagnosed will live more than five years after developing it.
The research, which analysed the dietary and lifestyle habits of 6,000 adults, was published in the online journal Cancer Prevention Research.
Of the 6,000 adults analysed, 1,424 of them were lung cancer patients and they were asked how often they ate garlic and if they smoked.
The research concluded that those who ate raw garlic twice a week were more likely to not develop lung cancer, even if they were a smoker.
According to Cancer Research UK, around 40,000 people are diagnosed with lung cancer in the UK and it has the lowest survival of all cancers.
A previous study in Australia found that garlic could help prevent the development of bowel cancer by a third and could help with the recovery on stomach and colon cancer.
Garlic has long been associated for medicinal use and can be used as an anti-oxidant that helps calm inflammation, ward off the common cold, superbugs and even malaria.
The researchers commented on their findings, they said: “Garlic may potentially serve as a preventive agent for lung cancer.”
Some health insurance policies can reward you for leading a healthy lifestyle and can reduce your monthly premiums.
© ActiveQuote Ltd. 2013