Garlic Doesnt Reduce Cancer Risk

Despite scientific evidence supporting garlic’s benefits for lowering cancer risks, a recent study found “no credible evidence to support a relation between garlic intake and a reduced risk of gastric, breast, lung or endometrial cancer” (Am J Clin Nutri. 2009;89(1):257-264). Literature searches were conducted using the Medline and EMBASE databases for the period 1955 to 2007 with search terms Allium sativum, vegetables, diet and nutrition in combination with cancer, neoplasm and individual cancers. The search was limited to human studies published in English and Korean. With the use of FDA’s evidence-based review system for the scientific evaluation of health claims, 19 human studies were identified and reviewed to evaluate the strength of the evidence that supports a relation between garlic intake and reduced risk of different cancers with respect to food labeling. Very limited evidence supported a relation between garlic consumption and reduced risk of colon, prostate, esophageal, larynx, oral, ovary or renal cell cancers.