​Frequent consumption of raw and cooked garlic may help cut down colorectal and stomach cancer risk.

This meta-analysis evaluated the role of high dietary ingestion of raw and cooked garlic in the prevention of stomach and colorectal cancers. A team of researchers from the University of North Carolina, USA, systematically reviewed data extracted from eighteen studies that examined the effect of garlic intake on cancer risk.

The research team found out that individuals who regularly consumed raw or cooked garlic had less chances of developing stomach and colorectal cancers. The findings of this study demonstrated that generous consumption of diets rich in garlic may confer individuals with a significant protection against stomach and colorectal cancers.