(HealthDay News) -- Since ancient times, eating garlic has been credited with many medical benefits, including fighting viruses, bacteria and cancer as well as lowering cholesterol.
But a new review finds that the evidence linking garlic to a reduced risk for many cancers is not creditable and, for others, it is very limited.
"The public wants to believe that garlic may be effective in reducing the risk of cancer, but so far scientific evidence is limited to conclude [it works] for all types of cancers," said Dr. Oran Kwon, a researcher at Ewha Women's University in Seoul, South Korea, and lead author of the study, published in the January issue of The American Journal of Clinical Nutrition.
Kwon's research team did a meta-analysis, pooling the results of 19 published and scientifically sound studies that looked at garlic intake and risk reduction for specific cancers. They used the U.S. Food and Drug Administration's review system for evaluating the scientific evidence for making a health claim about a food. Read more...
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