Garlic has the potential to halt the progression of some malignancies by protecting cells from harm caused by carcinogens and by preventing cancer cells from proliferating. Garlic's sulfur compounds may have a significant function to play. As a result, garlic, when consumed at the rate of two cloves per day (about 6 g of garlic), is included in a list of foods containing molecules with anticarcinogenic potential that should be prioritized in a cancer-prevention diet. A meta-analysis of 18 epidemiological studies published between 1966 and 1999 found a 30 percent reduction in the risk of colorectal cancer and a 50 percent reduction in the risk of stomach cancer in those who eat a lot of garlic. According to all of the research, such intake equated to around 18 g of raw and cooked garlic per week (or approximately six cloves). Because the amounts consumed varied so much from one research to the next, it's impossible to pinpoint the exact quantity of garlic to take in order to reap the benefits of its anti-colorectal and anti-stomach cancer actions. Furthermore, it is critical to realize that a diet cannot guard against cancer on its own. A diversified and consistent intake of a variety of foods with potential for prevention, as well as the maintenance of a healthy lifestyle, are critical components. Other research has found a link between garlic intake and the development of laryngeal, prostate, and breast cancers. However, because there are so few research on the issue, no general conclusions can be formed at this time. There is currently inadequate data to demonstrate a relationship with other forms of cancer, such as esophageal and lung cancers.