Department of Non-communicable Chronic Disease Control, Jiangsu Provincial Center for Disease Control and Prevention, Nanjing, China.
Cancer Prev Res (Phila). 2013 Jul;6(7):711-8. doi: 10.1158/1940-6207.CAPR-13-0015. Epub 2013 May 8.
Protective effect of garlic on the development of cancer has been reported in the in vitro and in vivo experimental studies; however, few human epidemiologic studies have evaluated the relationship. A population-based case-control study has been conducted in a Chinese population from 2003 to 2010, with the aim to explore the association between raw garlic consumption and lung cancer. Epidemiologic data were collected by face-to-face interviews using a standard questionnaire among 1,424 lung cancer cases and 4,543 healthy controls. Unconditional logistic regression was used to estimate adjusted ORs and their 95% confidence intervals (CI), and to evaluate ratio of ORs (ROR) for multiplicative interactions between raw garlic consumption and other risk factors. After adjusting for potential confounding factors, raw garlic consumption of 2 times or more per week is inversely associated with lung cancer (OR = 0.56; 95% CI, 0.44-0.72) with a monotonic dose-response relationship (Ptrend < 0.001). Furthermore, strong interactions at either additive and/or multiplicative scales were observed between raw garlic consumption and tobacco smoking [synergy index (SI) = 0.70; 95% CI, 0.57-0.85; and ROR = 0.78; 95% CI, 0.67-0.90], as well as high-temperature cooking oil fume (ROR = 0.77; 95% CI, 0.59-1.00). In conclusion, protective association between intake of raw garlic and lung cancer has been observed with a dose-response pattern, suggesting that garlic may potentially serve as a chemopreventive agent for lung cancer. Effective components in garlic in lung cancer chemoprevention warrant further in-depth investigation.
大蒜对癌症发展的保护作用已在体外和体内实验研究中得到报道；然而，很少有人群流行病学研究评估过这种关系。一项基于人群的病例对照研究于 2003 年至 2010 年在中国人群中进行，旨在探讨生大蒜食用与肺癌之间的关系。通过面对面访谈，使用标准问卷收集流行病学数据，共纳入 1424 例肺癌病例和 4543 例健康对照者。采用非条件逻辑回归估计调整后的比值比（OR）及其 95%置信区间（CI），并评估生大蒜食用与其他危险因素之间的相乘交互作用的比值比（ROR）。在调整了潜在混杂因素后，每周食用 2 次或更多生大蒜与肺癌呈负相关（OR=0.56；95%CI，0.44-0.72），且呈单调剂量-反应关系（Ptrend<0.001）。此外，生大蒜食用与吸烟之间存在明显的相加和/或相乘交互作用（协同指数（SI）=0.70；95%CI，0.57-0.85；ROR=0.78；95%CI，0.67-0.90），以及高温食用油油烟（ROR=0.77；95%CI，0.59-1.00）。总之，摄入生大蒜与肺癌之间存在保护关联，且呈剂量-反应模式，提示大蒜可能是肺癌的化学预防剂。大蒜在肺癌化学预防中的有效成分值得进一步深入研究。
