garlic prevents gastric (stomach) and colorectal cancers

Gastrointestinal cancers are very common. The most common types are gastric and colorectal cancer. Colorectal cancer is the third most common cancer in the world; gastric cancer is the third leading cause of cancer mortality in the world.

Garlic has been shown to help prevent many types of cancer, including breast, prostate, pancreatic and esophageal. This new meta-analysis shows that it can importantly prevent colorectal and other gastric cancers as well.

The meta-analysis included 20 studies: 11 were on gastric, or stomach, cancer, and 9 were on colorectal cancer. Eating garlic was found to significantly reduce the risk of gastric cancer by 35% and the risk of colorectal cancer by 25%.

Other foods in the allium family of vegetables may also help. A recent study found that people who eat the most allium vegetables, including garlic, garlic stalks, leeks, onions and spring onions, are 79% less likely to get colorectal cancer (Asia-Pacific Journal of Clinical Oncology. 2019;15(5):e132-41).

A recent study also found that supplementing garlic reduced the risk of dying from gastric cancer (BMJ. 2019;366:l5016).

Sugary foods and meat have also been linked to colorectal cancer (Nutrition Journal 2015;14:8; Cancer Sci 2017;108(5):1065-1070).

Alcohol, smoking, diabetes, being overweight and inactive all also increase the risk (Int J Cancer 2009;125:171-80) as do trans fats (Am J Epidemiol 2008;168:289-97)

The authors of the new meta-analysis say that the result “provides strong evidence that garlic can reduce the risk of gastric and colorectal cancers.”


Oncol Lett. 2022 Apr;23(4):125


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