Fight Cancer with Onions and Garlic

Washington – Numerous studies point to the many benefits of garlic and onions, and a new study has confirmed that those who frequently consume onions and garlic may have a lower risk of developing various types of cancer. Researchers, after analyzing eight studies from Italy and Switzerland, concluded that adults who consume large amounts of onions and garlic have a reduced risk of developing cancers such as colon, ovarian, and throat cancer.

The results of the study, published in the American Journal of Clinical Nutrition, are consistent with previous research. However, most of the earlier studies were conducted in China, and it was unclear whether their findings applied to Western countries.

The latest study confirms that the anti-cancer benefits of these two plants are applicable to populations in Western countries, according to Carlotta Glion, a researcher at the Mario Negri Institute for Pharmaceutical Research in Milan, Italy.

Carlotta Glion, the study's lead author, stated, as reported by Al-Raya newspaper, that dietary habits in China are different, with garlic being consumed in larger quantities, especially in food.