Consumption of garlic not associated decreased risk of colorectal cancer
the ONA take:
According to a new study published in World Journal of Gastroenterology, researchers have found that the consumption of raw or cooked garlic or garlic supplements is not significantly linked with a decreased risk for developing colorectal cancer.
For the study, researchers sought to conduct a meta-analysis of trials that prospectively studied the association between garlic or garlic supplement consumption and colorectal cancer. They identidfied five prospective studies that looked at either the consumption of garlic, whether raw or cooked, or garlic supplements and its association with the development of colorectal cancer.
Relative risks with 95% confidence intervals were calculated. Unlike a previous meta-analysis that did identify a significant association between raw or cooked garlic and cancer, this study did not. Researchers found a relative risk of 1.06 (95% CI: 0.95 - 1.19) between consumption of raw or cooked garlic and risk of colorectal cancer.
In addition, the relative risk between garlic supplements and risk of cancer was 1.12 (95% CI: 0.96 - 1.31). Researchers did find, however, non-significant protective benefit of garlic supplements against colorectal cancer in women (RR = 0.84, 95 CI: 0.64 - 1.11), but the opposite effect in men (RR = 1.24; 95% CI: 0.96 - 1.59).
Consumption of raw or cooked garlic or garlic supplements not significantly linked.
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