2023-06-08 08:29:30
In this study, the risk of developing colorectal cancer or intestinal adenoma (polyp predisposing to colorectal cancer) was inversely proportional to garlic consumption. The genetic material, from gut bacteria, present in the bloodstream of people who ate a lot of garlic was different. But it turns out that the gut microbiotainvolved in the establishment of this type of cancer, is also impacted by garlic consumption. For the researchers, the protective effect of garlic once morest colorectal cancer might therefore be explained by a diet-microbiota axis.
Three hundred people were included in this observational study, one third suffering from colorectal cancer, the second third suffering from intestinal adenoma, the last was composed of healthy individuals serving as a control group. All were submitted to a questionnaire to assess consumption habits of 75 common foods, including garlic.
Genetic markers of the different people’s gut bacteria were measured in their blood. The researchers were surprised to find that the different Garlic consumption levels were correlated with particular bacterial profiles, as another study had previously shown on the consumption of foods rich in flavonoids. A “medium to high” consumption of garlic was indeed associated with an increase in bacteria Corynebacterialesof the Nocardiacées and Rhodococcus as well as a decrease in XI et Finegoldia.
Here we have proof that genetic material from the intestinal microbiota circulates in the blood and, most likely, favorably impacts our health. It is an illustration of the fascinating interactions between our cells, bacteria and food, which still have many surprises in store for us.
If a meta-analysis conducted in 2020 (summarizing 11 studies covering 12,558 people), had already concluded that the garlic consumption may have a protective effect once morest colorectal cancerthis latest research lifts the veil on the possible mechanisms of action of this protective effect.
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