High garlic and onion consumption are likely to reduce gastric cancer risk

Objectives:
Does allium vegetable consumption reduce gastric cancer risk?

Study design:
This review article included 22 case-control and 4 cohort studies with more than 10,000 cases.

Results and conclusions:
The investigators found in 10 case-control and 4 cohort studies for the highest versus lowest allium vegetables intake category a significant reduced risk of 22% for gastric cancer [OR = 0.78, 95% CI = 0.67-0.91].

The investigators found in 12 case-control studies for the highest versus lowest garlic intake category a significant reduced risk of 40% for gastric cancer [OR = 0.60, 95% CI = 0.47-0.76].

The investigators found in 13 case-control studies for the highest versus lowest onion intake category a significant reduced risk of 45% for gastric cancer [OR = 0.55, 95% CI = 0.41-0.73].

The investigators found in 4 cohort studies for the highest versus lowest allium vegetables intake category a non-significant increased risk of 2% for gastric cancer [RR = 1.02, 95% CI = 0.88-1.18]. Non-significant means no association with 95% confidence.

The investigators concluded high allium vegetable consumption, like garlic and onion is likely to reduce gastric cancer risk. Likely because this evidence is derived mainly from case-control studies. Therefore, further data from large cohorts are desirable for conclusive confirmation.

Original title:
Allium vegetable intake and gastric cancer: a case-control study and meta-analysis by Turati F, Pelucchi C, […], Galeone C.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/25215621

Additional information of El Mondo:
Find more studies/information on allium vegetable consumption and cancer right here.