Making garlic part of your cooking could help your body fight cancer, according to a study from Ohio State's Comprehensive Cancer Center.

Researcher Earl Harrison used tests to find out how much garlic people had eaten recently and the level of a marker that shows the body is converting contaminated water or food into carcinogens.

Harrison found that those who had eaten the most garlic had the lowest levels of the possibly cancer-producing activity.

Patients involved in the study were given pills containing concentrated garlic, but doctors aren't sure if that's the best way to get garlic's benefits, according to a news release on the study.

"If you like foods with garlic, go out and have as much as you want. There is no indication that it's going to hurt you, and it may well help you," Harrison said.

The release was not specific about how many people were in the study or how they were separated into groups, but it called the study small. It also did not mention if it was designed to detect clinical changes, such as an actual drop in cancer rates.