of garlic weekly. Stomach cancer is another of the cancers that research
suggests may be reduced by onions and garlic, although the evidence for this association is less clear. In a study of more than 521,000 Europeans, about one tablespoon of chopped onion or three cloves of garlic eaten daily was linked six-and-a-half years later with a 30 percent lower chance of cancer develop- ing in the lowest part of the stomach. Due to the relatively few cases of stomach cancer the participants developed, researchers couldn’t determine whether the link is due to onion and garlic or might have occurred by chance. A wide variation in protec- tion seen may reflect differences between onion and garlic, in how they were prepared, or in individuals’ sensitivity to their compounds. Other studies, often from China where stomach cancer is relatively common, show that people averaging five cloves of garlic a week have about half the stomach cancer as non-garlic eaters. Like many vegetables, onions and garlic contain antioxi-
dants that can block highly reactive free radicals from damaging cell DNA and starting the cancer process. Laboratory studies have shown that onion and garlic compounds can increase enzymes that deactivate carcinogens in the body, enhancing our ability to eliminate carcin- ogens before they do any damage. Furthermore, in the laboratory onion and garlic compounds slow the growth and stimulate the self-destruction of cancer
Like many vegetables, onions and garlic contain antioxidants that can block highly reactive free radicals from damaging cell DNA and starting the cancer process.
cells that form. Given this protective potential, the challenge now is to identify amounts that will provide optimal effects. Some research hints garlic and onion’s protective com-
pounds may work more effectively when combined with other compounds that work through different pathways. For example, animal studies show even greater reduction in cancer develop- ment from garlic and tomato than from either alone. The protective effects of onion and garlic seem related to
wherever cancer cells grow in the body and not to any specific tissue, such as breast or thyroid. That leads many scientists to say that although research offers more proof of onion and garlic’s impact on some cancers than others, they are likely to offer protection against a wide range of cancers.
Karen Collins, MS, RD, CDN The American Institute for Cancer Research (AICR) offers a Nutrition Hotline online at
www.aicr.org or via phone at 1-800- 843-8114. This free service allows you to ask questions about diet, nutrition and cancer. A registered dietitian will respond to your e-mail or call, usually within 3 business days. AICR is the only major cancer charity focusing exclusively on how the risk of cancer is reduced by healthy food and nutrition, physical activity and weight management. AICR’s education programs help millions of Americans lower their cancer risk. AICR is a member of the World Cancer Research Fund International.
MARCH 2007 29
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