• May 18, 2024

Eat Garlic twice a week could reduce the risk of developing lung cancer by half, as well as intestinal tumors, according to a study Jiangsu Provincial Center for Disease Control and Prevention in China.

According to the study published in the journal Cancer Prevention Research, the people who eat Garlic Crude oil at least twice a week are less likely to develop lung cancer, even if they were smokers or were exposed to oil smoke when cooking at high temperature, another trigger for the disease.

Properties of garlic

According to the study carried out in China, adults who include in their diet theGarlic At least twice a week, the risk of developing lung tumors decreases to 44%. In addition, previous studies have also suggested that garlic can protect the lungs against various conditions.

In this sense, it is considered that allicin, one of the antioxidant compounds present in the Garlic , may have a direct effect on the free radicals and inflammation , which are largely responsible for the development of lung cancer and other types, such as gastric cancer.

This antioxidant, which is released when it is crushed or crushed Garlic raw, also has a number of positive effects on the heart, because it helps control the levels of cholesterol and the blood pressure , according to researchers Medical Center of the University of Maryland, United States .

Diet and not smoking, keys against cancer

According to the Dr. Aura Erazo, oncologist at the National Medical Center November 20 of the ISSSTE , lung cancer is one of the five main cancers that affect Mexicans, particularly men, of which around 8 million are or have been smokers and in whom the risk of developing this disease is 22% higher.

In this sense, the specialist explains that although there is no food that by itself helps prevent or fight cancer, a good diet, stop smoking or avoid it, as well as other healthy habits, are essential to prevent their development.