A new study from the Jiangsu Provincial Centre for Disease Control and Prevention in China has found that eating raw garlic twice a week can reduce the risk of developing lung cancer by up to 44 percent. 

A new study from the Jiangsu Provincial Center for Disease Control and Prevention in China has found that eating raw garlic twice a week can reduce the risk of developing lung cancer by up to 44 percent.
The results of the research even suggested that the risk for smokers developing lung cancer was reduced by 30 percent if they ate enough raw garlic.

Lung cancer is more deadly than other forms of cancer like breast or prostate cancer, but the study claims that garlic consumption can be chemopreventative.

Cancer Control Policy Acting Director Robert Nuttall of the Canadian Cancer Society argued “that it takes many years for lung cancer to develop, and so it’s not entirely clear what the individuals’ garlic consumption was in the past. For lung cancer, the number one thing a person can do is not smoke, and we also know that healthy diets…with combinations of fruits and vegetables, can reduce the risk of cancer, and garlic is one component of that diet.”

Risk factors that contribute to the growth of lung cancer include smoking, and being exposed to air pollution or fumes from burning food.