Consumption of more garlic may lead to lower the chances of having the potential carcinogenic process. Hence the more garlic we consume, the more we are less prone to develop cancer.

The body processes related to nitrogen-containing compounds including nitrosation, or the alteration of substances prevalent in foods or polluted water into carcinogens.

Earl Harrison, Dean's Distinguished Professor of Human Nutrition at Ohio State said, "What we were after was developing a method where we could measure in urine two different compounds, one related to the risk for cancer, and the other, which indicates the extent of consumption of garlic. Our results showed that those were inversely related to one another - meaning that the more we had the marker for garlic consumption, the less there was of the marker for the risk of cancer".

Nutritional intervention is a possible way to stop the process that increases these carcinogens. This process is mainly kicked off by revelation to substances called nitrates and these come from processed meats or to water polluted by industries.

Too much of garlic consumption is not in any way harmful to anybody's health. The researchers from the Ohio State University emphasize the fact that high intake of garlic may prevent people from developing a fatal disease like cancer.