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Onions reduce cancer risk by 25-88%
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:
- 25 percent lower risk of breast cancer
- 38 percent lower risk of renal cell cancer (cancer of the kidney)
- 56 percent lower risk of colorectal cancer
- 71 percent lower risk of prostate cancer
- 73 percent lower risk of ovarian cancer
- 83 percent lower risk of laryngeal cancer (cancer of the voice box)
- 84 percent lower risk of cancer of the oral cavity and pharynx
- 88 percent lower risk of esophageal cancer
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.
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”
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