AJCN North Carolina Research Campus
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
 QUICK SEARCH:   [advanced]


     


This Article
Right arrow Full Text
Right arrow Full Text (PDF)
Right arrow Purchase Article
Right arrow View Shopping Cart
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Right arrow Citation Map
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Fleischauer, A. T
Right arrow Articles by Arab, L.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Fleischauer, A. T
Right arrow Articles by Arab, L.
Agricola
Right arrow Articles by Fleischauer, A. T
Right arrow Articles by Arab, L.
American Journal of Clinical Nutrition, Vol. 72, No. 4, 1047-1052, October 2000
© 2000 American Society for Clinical Nutrition


Original Research Communication

Garlic consumption and cancer prevention: meta-analyses of colorectal and stomach cancers1,2,3

Aaron T Fleischauer, Charles Poole and Lenore Arab

1 From the Departments of Epidemiology and Nutrition, University of North Carolina, Chapel Hill.

Background: Animal and in vitro studies have provided evidence of an anticarcinogenic effect of active ingredients in garlic.

Objective: The objective was to conduct meta-analyses of the epidemiologic literature on the association between garlic consumption and risk of stomach, colon, head and neck, lung, breast, and prostate cancers.

Design: Meta-analyses were conducted for all cancers mutually and separately for colorectal and stomach cancers in relation to consumption of exclusively raw garlic, cooked garlic, or both (RC garlic). Eighteen studies reported a relative risk estimate for RC garlic consumption and cancer risk.

Results: In the meta-analyses of colorectal and stomach cancer, the reference categories ranged from no consumption to consumption of 3.5 g/wk, whereas the highest categories ranged from any consumption to >28.8 g/wk. The average difference between the highest and lowest categories was 16 g/wk. The random-effects relative risk (RR) estimate of colorectal cancer and RC garlic consumption, excluding garlic supplements, was 0.69 (95% CI: 0.55, 0.89). For stomach cancer, the random-effects RR estimate was 0.53 (95% CI: 0.31, 0.92). The heterogeneity among studies for the latter outcome (P = 0.0002) indicates the questionableness of the generalizability of this summary estimate. An indication of publication bias for all cancers combined is evident from a funnel plot of RC garlic consumption and cancer risk and from the results of the Begg and Mazumdar test (P = 0.049).

Conclusions: High intake of RC garlic may be associated with a protective effect against stomach and colorectal cancers. Heterogeneity of effect estimates, differences in dose estimation, publication bias, and possible alternative hypotheses (eg, confounding by total vegetable consumption) preclude sole reliance on summary effect estimates.

Key Words: Garlic • Allium vegetables • cancer risk • colorectal cancer • stomach cancer • meta-analysis • epidemiology • prevention




This article has been cited by other articles:


Home page
J. Nutr.Home page
S. N. T. Ngo, D. B. Williams, L. Cobiac, and R. J. Head
Does Garlic Reduce Risk of Colorectal Cancer? A Systematic Review
J. Nutr., October 1, 2007; 137(10): 2264 - 2269.
[Abstract] [Full Text] [PDF]


Home page
Molecular Cancer TherapeuticsHome page
A. Herman-Antosiewicz, S. D. Stan, E.-R. Hahm, D. Xiao, and S. V. Singh
Activation of a novel ataxia-telangiectasia mutated and Rad3 related/checkpoint kinase 1-dependent prometaphase checkpoint in cancer cells by diallyl trisulfide, a promising cancer chemopreventive constituent of processed garlic
Mol. Cancer Ther., April 1, 2007; 6(4): 1249 - 1261.
[Abstract] [Full Text] [PDF]


Home page
Clin. Cancer Res.Home page
D. Xiao, K. L. Lew, Y.-A. Kim, Y. Zeng, E.-R. Hahm, R. Dhir, and S. V. Singh
Diallyl Trisulfide Suppresses Growth of PC-3 Human Prostate Cancer Xenograft In vivo in Association with Bax and Bak Induction.
Clin. Cancer Res., November 15, 2006; 12(22): 6836 - 6843.
[Abstract] [Full Text] [PDF]


Home page
Am. J. Clin. Nutr.Home page
C. Galeone, C. Pelucchi, F. Levi, E. Negri, S. Franceschi, R. Talamini, A. Giacosa, and C. La Vecchia
Onion and garlic use and human cancer.
Am. J. Clinical Nutrition, November 1, 2006; 84(5): 1027 - 1032.
[Abstract] [Full Text] [PDF]


Home page
Cancer Res.Home page
J. Antosiewicz, A. Herman-Antosiewicz, S. W. Marynowski, and S. V. Singh
c-Jun NH2-Terminal Kinase Signaling Axis Regulates Diallyl Trisulfide-Induced Generation of Reactive Oxygen Species and Cell Cycle Arrest in Human Prostate Cancer Cells.
Cancer Res., May 15, 2006; 66(10): 5379 - 5386.
[Abstract] [Full Text] [PDF]


Home page
J. Nutr.Home page
D. J. Greenblatt, R. A. Leigh-Pemberton, and L. L. von Moltke
In Vitro Interactions of Water-Soluble Garlic Components with Human Cytochromes P450
J. Nutr., March 1, 2006; 136(3): 806S - 809S.
[Abstract] [Full Text] [PDF]


Home page
J. Nutr.Home page
J. T. Pinto, B. F. Krasnikov, and A. J. L. Cooper
Redox-Sensitive Proteins Are Potential Targets of Garlic-Derived Mercaptocysteine Derivatives
J. Nutr., March 1, 2006; 136(3): 835S - 841S.
[Abstract] [Full Text] [PDF]


Home page
J. Nutr.Home page
T. Katsuki, K. Hirata, H. Ishikawa, N. Matsuura, S.-i. Sumi, and H. Itoh
Aged Garlic Extract Has Chemopreventative Effects On 1,2-Dimethylhydrazine-Induced Colon Tumors in Rats
J. Nutr., March 1, 2006; 136(3): 847S - 851S.
[Abstract] [Full Text] [PDF]


Home page
J. Nutr.Home page
S. A. Ross, J. W. Finley, and J. A. Milner
Allyl Sulfur Compounds from Garlic Modulate Aberrant Crypt Formation
J. Nutr., March 1, 2006; 136(3): 852S - 854S.
[Abstract] [Full Text] [PDF]


Home page
J. Nutr.Home page
L. M. Knowles and J. A. Milner
Diallyl Disulfide Induces ERK Phosphorylation and Alters Gene Expression Profiles in Human Colon Tumor Cells
J. Nutr., September 1, 2003; 133(9): 2901 - 2906.
[Abstract] [Full Text] [PDF]


Home page
J. Nutr.Home page
C. M. Hasler
Functional Foods: Benefits, Concerns and Challenges--A Position Paper from the American Council on Science and Health
J. Nutr., December 1, 2002; 132(12): 3772 - 3781.
[Abstract] [Full Text] [PDF]


Home page
JNCI J Natl Cancer InstHome page
A. W. Hsing, A. P. Chokkalingam, Y.-T. Gao, M. P. Madigan, J. Deng, G. Gridley, and J. F. Fraumeni Jr.
Allium Vegetables and Risk of Prostate Cancer: A Population-Based Study
J Natl Cancer Inst, November 6, 2002; 94(21): 1648 - 1651.
[Abstract] [Full Text] [PDF]




HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 2000 by The American Society for Nutrition