Garlic is a fascinating ingredient with a unique flavor, commonly found on Chinese dining tables. It is essential in dishes like garlic ribs, mashed garlic eggplant, and garlic lettuce. Beyond being a must-have condiment, garlic is often referred to as the "king of anti-cancer foods." Many people believe garlic not only helps prevent cancer but also has antibacterial properties, offering various health benefits. Several scientists also consider garlic to be an excellent "anti-cancer food."

Garlic: A “Cancer-Fighting” Food in the Eyes of Scientists

Several studies have indicated that garlic may help prevent certain types of cancer.

• In 2006, research showed that the more frequently people ate garlic, the lower their risk of developing cancers such as oral cancer, esophageal cancer, ovarian cancer, and prostate cancer.
• A study published in the American Journal of Clinical Nutrition found that garlic and onions could help protect the stomach and colon, potentially lowering the risk of certain cancers.
• Researchers at Peking University Cancer Hospital and the Beijing Cancer Prevention Institute published a study stating that garlic is effective in preventing stomach cancer.
• A study published in the Cancer Prevention Research journal in the U.S. suggested that eating raw garlic twice a week could reduce the risk of lung cancer by 44%.

So, does this research really prove that garlic can fight cancer? If we look closely, we can see that the studies indicate garlic may help protect against or reduce the risk of cancer, but they do not confirm that garlic can directly fight cancer.

Dr. Bi Xiaofeng, Associate Chief Physician at the Cancer Prevention Department of the Chinese Academy of Medical Sciences Cancer Hospital, explained, "Some studies suggest that garlic and onions can lower the risk of gastrointestinal cancers, but we cannot yet definitively say that garlic or onions can prevent cancer. These foods may only reduce the risk, but further research is needed. After all, many factors, including genetics, environment, and diet, influence cancer development."

Similarly, Dr. Qu Xiujuan, Associate Chief Physician of Oncology at the First Hospital of China Medical University, stated, "Data analysis has shown that people who eat garlic regularly and avoid red meat and grilled foods have a lower risk of breast cancer. However, this doesn’t prove that garlic fights cancer directly. The reduction in cancer risk is more likely due to a healthier overall diet. Garlic is just a food, not a medication, and it cannot be used as an anti-cancer drug. Ultimately, preventing cancer requires maintaining a healthy lifestyle, and treating cancer requires appropriate medical intervention."

The Many Benefits of Regular Garlic Consumption

While there is no conclusive evidence that garlic can fight cancer, eating it regularly still provides many health benefits. For example:

1. Antibacterial Properties Garlic contains an enzyme called alliinase. When garlic is chopped or crushed, this enzyme breaks down into allicin and other sulfur compounds, which have strong antibacterial effects.

2. Antiviral Effects Garlic’s polysaccharides help inhibit the replication of respiratory syncytial virus and hepatitis B virus. It also reduces the production of surface antigens from the hepatitis B virus. Additionally, garlic extracts can eliminate cytomegalovirus.

3. Antioxidant Benefits Garlic extracts help remove lipid peroxides and free radicals, providing antioxidant effects that can slow the aging process.

Is It Better to Eat Garlic Raw or Cooked?

Allicin, the active compound in garlic, is sensitive to heat and loses its antibacterial properties when cooked. Therefore, to maximize its germ-killing effects, raw garlic is the best option.

However, it's important not to overeat garlic, especially for older adults or those with weak stomachs. Raw garlic can irritate the stomach lining and cause bad breath if consumed in excess.

The World Health Organization recommends that healthy individuals eat 2-3 cloves of garlic per day. There is no need to consume excessive amounts to achieve health benefits, as the effects of garlic are relatively modest.

Other Foods That Are Said to Fight Cancer: Fact or Fiction?

In addition to garlic, other common foods are often believed to help prevent cancer, such as onions and green tea. But do they really work?

• Onions
  Onions contain selenium, which has antioxidant properties. In animal studies, selenium has been shown to inhibit some cancer cells. Moreover, onion extract contains quercetin, which also has anticancer effects in animals. However, these beneficial compounds are found in many common foods, and the mere presence of these compounds in onions does not necessarily mean that eating onions will prevent cancer.

• Green Tea
  Green tea is rich in polyphenols, which are known for their strong antioxidant properties. In laboratory studies, green tea has shown the ability to inhibit cancer cells. However, there is little evidence that green tea has any significant cancer-fighting effects in humans. The U.S. Food and Drug Administration (FDA) has analyzed the scientific literature on green tea and cancer and concluded that there is no conclusive evidence that green tea prevents cancer.

So far, no single food or factor has been proven to directly cause or prevent cancer. The best way to reduce your cancer risk is not by relying on any one food, but by maintaining a balanced diet, exercising regularly, keeping a healthy weight, and getting regular check-ups.