Garlic and cancer: A critical review of the epidemiologic literature
Garlic and cancer: A critical review of the epidemiologic literature
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DOI：
10.1093/jn/131.3.1032s
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发表时间：
2001-03-01
影响因子：
4.2
通讯作者：
Arab, L
中科院分区：
文献类型：
--
作者：
Fleischauer, AT;Arab, L
动物和体外研究提供了大蒜活性成分具有抗癌作用的证据。这篇关于大蒜消费的流行病学文献综述涉及胃癌、结肠癌、头颈癌、肺癌、乳腺癌和前列腺癌。十九项研究报告了大蒜食用量和癌症发病率的相对风险估计。针对胃癌和结直肠癌的特定地点病例对照研究（其中有多个报告）表明，大量摄入生大蒜和/或煮熟的大蒜具有保护作用。队列研究证实了结直肠癌的这种负相关性。针对其他癌症部位的队列和病例对照研究很少。根据来自两个不同人群的四项队列研究和一份病例对照报告的分析，大蒜补充剂似乎与风险无关。研究能力低、研究中大蒜消费分类缺乏变异性以及对潜在联合创始人的调整不当可能会限制有关大蒜补充剂的任何结论的可靠性。然而，通过目视检查漏斗图和对数秩检验也发现了发表偏倚的迹象（P = 0.004）。然而，现有研究的证据表明，食用大蒜对胃癌和结直肠癌具有预防作用。研究的局限性表明需要进行更明确的研究和改进饮食数据的营养流行病学分析。
Animal and in vitro studies provide evidence of an anticarcinogenic effect of active ingredients in garlic. This review of the epidemiologic literature on garlic consumption addresses cancers of the stomach, colon, head and neck, lung, breast and prostate. Nineteen studies reported relative risk estimates for garlic consumption and cancer incidence. Site-specific case-control studies of stomach and colorectal cancer, in which multiple reports were available, suggest a protective effect of high intake of raw and/or cooked garlic. Cohort studies confirm this inverse association for colorectal cancer. Few cohort and case-control studies for other sites of cancer exist. Garlic supplements, as analyzed in four cohort studies and one case-control report, from two distinct populations, do not appear to be related to risk. Low study power, lack of variability in garlic consumption categorization within studies and poor adjustment for potential cofounders may limit the reliability of any conclusions regarding garlic supplements. However, an indication of publication bias was also found by visual inspection of a funnel plot and in a log-rank test (P = 0.004). Evidence from available studies nevertheless suggests a preventive effect of garlic consumption in stomach and colorectal cancers. The study limitations indicate the need for more definitive research and improved nutritional epidemiologic analyses of dietary data.