The American Journal of Clinical Nutrition published a report last month that suggested that people who eat a significant amounts of onions and garlic may have a lower risk of some types of cancers. The report analyzed eight studies that were based in Italy and Switzerland and found that the risks for mouth, kidney, colon, ovarian and throat cancers were much lower for adults who ate plenty of these two veggies. Benefits were generally attributed to those who ate seven or more servings of onions per week, with numbers suggesting that their cancer risks were less than half of the risk for those who rarely or never ate either vegetable. Some scientists have found that the sulfur compounds in garlic and the antioxidant flavonoids in onions seem to inhibit the growth of tumors. The results also support previous research done in China that show the same trend.
All this being said, one of the researchers behind a Italy study says that it is still possible that those who eat onion and garlic-heavy diets may just have healthier diets and lifestyle habits in general, and just about everyone involved still recommends maintaining a vegetable-heavy diet.
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Reader Comments (Page 1 of 1)
12-07-2006 @ 5:09PM
Jen S said...
As one who was diagnosed with stomach cancer last year at 30, I have to say even I read these articles with a grain of salt. My life has been permanently changed because of cancer, but I really don't believe if I had eaten more garlic and onions I wouldn't have gotten cancer. Weird things happen. Don't spend your life chasing these articles, just read and realize garlic and onions are good for you and keep eating them.
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