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    Onions reduce cancer risk by 25-88%


    Posted by .(JavaScript must be enabled to view this email address)
    Thursday, November 09, 2006 4:27 am Email this article
    People who consume the most onions reduce the risk of various cancers by 25-88 percent according to a study from Italy. Onions

    Onions lower cancer risk 25-88%

    Those consuming the most onions—14 servings per week—compared to those consuming the least—0 servings per week—reduced their risk of various cancers by the following amounts:

     

    Garlic

    Garlic lower cancer risk 10-57%

    Garlic intake was also associated with a lower risk of all the same cancers, however, the decrease in risk was not nearly as great. The decrease in risk associated with a high garlic intake—22 servings per week—compared to the lowest intake—0 servings per week—varied from 10-57 percent.

    REFERENCE

    Galeone C, Pelucchi C, Levi F, Negri E, Franceschi S, Talamini R, Giacosa A, Vecchia CL. Onion and garlic use and human cancer. AJCN. 2006 Nov, 84(5):1027-32.

    AUTHOR’S CONTACT INFORMATION

    Istituto di Ricerche Farmacologiche “Mario Negri”
    Milan, Italy

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