Eating raw garlic at least twice a week may help prevent lung cancer, according to new research conducted in China.
But one expert says while garlic may be helpful, he wouldn’t rely on its cancer-prevention power based on this study alone.
Researchers from the Jiangsu Provincial Center for Disease Control and Prevention interviewed 1,424 people with lung cancer and 4,543 healthy subjects using a standard questionnaire. They found raw garlic consumption at least twice a week to be “inversely associated” with the disease.
