Eating garlic may lower risk of colorectal cancer, study finds Garlic ColorectalCancer GutMicrobiota BacterialDNA AntiCancer HealthBenefits HealthyDiet CancerPrevention ejcneditor
By Bhavana KunkalikarApr 26 2023Reviewed by Benedette Cuffari, M.Sc. In a recent study published in the European Journal of Nutrition, researchers examine the potential link between garlic consumption and the risk of developing colorectal cancer .
Garlic consists of several non-digestible carbohydrates, polyphenols, and organosulfur compounds, many of which have been linked to a reduced risk of CRC. Garlic has been proposed to affect intestinal mucosa health and gut microbiota due to its antioxidant, antibacterial, and anti-inflammatory properties.
The study cohort consisted of 300 participants, including 100 with confirmed CRC, 100 with intestinal adenoma , and 100 healthy controls. The groups were matched for study center, age, and sex. The average age of CRC patients was 67 years, while IA patients and controls had an average age of 66 years.
Related StoriesThere were a total of 50 and 49 cases of colon and rectal cancers, respectively. The ORs for medium/high garlic intake, as compared to low/null intake, was 0.38 and 0.14 for colon and rectal cancer, respectively. The medium/high garlic intake cohort exhibited a higher prevalence of bacteria in the Corynebacteriales order, Nocardiaceae family, and Rhodococcus genus based on phylogenetic branches. The Rothia genus had higher relative abundances in the group with medium/high garlic consumption, while the Modestobacter genus had lower relative abundances.
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