ONIONS & GARLIC
FOR YOUR HEALTH I
n laboratory studies, certain natural compounds in onions and garlic have demonstrated cancer protection. Now
population studies published in recent months provide further evidence of the link between onions and garlic and a lower risk of cancer. However, scientists are still learn-
ing how these vegetables can promote health. In one study, about 25,000 people
from Italy and Switzerland were grouped according to how much onion and garlic they routinely ate. Some of these people had recently been diagnosed with cancer, and some formed a healthy comparison group. Researchers controlled for known cancer risks, including BMI and calorie intake. People who used the most onion or garlic about a half-cup of chopped onion daily and a self-assessed “high” garlic consumption were from 10 to 88
percent less likely to have various types of cancer than those who said they used little or none. Cancers compared includ- ed cancers of the esophagus, mouth and throat, colon, breast, ovary, prostate and kidney. High onion intake, for example, was associated with a 56 percent lower risk of colon cancer and a 25 percent lower risk of breast cancer compared to no onion intake. Colon cancer is one cancer research
has associated with protection from onion and garlic consumption, but how much protection is unclear. In a study among more than 35,000 women in Iowa, participants who ate one clove of garlic a week had a 32 percent lower colon cancer risk than those who ate garlic once a month or less. An analysis of several studies worldwide linked a 31 percent lower risk of colon cancer with consumption of about four to five cloves
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