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The National Cancer Institute, part of the National Institutes of Health, does not recommend any dietary supplement for the prevention of cancer, but recognizes garlic as one of several vegetables with potential anticancer properties. A 2013 study done in China over the course of seven years showed that raw garlic consumption of two or more times per week was inversely associated with lung cancer after adjusting for potential confounding factors. The results of a small, nonrandomized study indicate that the application of garlic extracts to some skin tumors may be beneficial. In the study, which involved 21 persons with basal cell carcinoma, the application of ajoene (a sulfurous chemical found in garlic) to the skin for 1 month markedly decreased the size of 17 tumors, increased tumor size in 3 patients, and resulted in no change in 1 other patient. Changes in tumor size ranged from an 88 percent reduction to a 69 percent increase, with an overall median reduction of 47 percent. Additionally, research conducted in France found that increased garlic consumption was associated with a statistically significant reduction in breast cancer risk. After considering total calorie intake and other established risk factors, breast cancer risk was reduced in those consuming greater amounts of fiber, garlic, and onions. Another study done with lab mice showed that garlic oil was extremely beneficial for cancer patients receiving chemotherapy or radiation. Because all garlic preparations are not the same, it is difficult to determine the exact amount of garlic that may be needed to reduce cancer risk. However, The World Health Organization’s (WHO) guidelines for general health promotion for adults is a daily dose of 2 to 5 g of fresh garlic (approximately one clove), 0.4 to 1.2 g of dried garlic powder, 2 to 5 mg of garlic oil, 300 to 1,000 mg of garlic extract, or other formulations that are equal to 2 to 5 mg of allicin.