Eating onions and garlic in your daily diet reduces the risk of cancer
A new study shows that people who flavor their foods with high amounts of onions and garlic may be less likely to develop various types of cancer.
In an analysis of eight studies in Italy and Switzerland, researchers found that people who ate the most garlic and onions had the lowest risk of a number of cancers, including ovarian and colon and throat cancers.
Of course, it is not yet clear whether garlic and onions have a direct effect on cancer risk, because, for example, garlic and onion lovers may also have a general diet that protects against cancer, said Dr. Charlotte Galeon, who led the study.
According to recent findings, men and women who eat seven or more onions a week are less likely to develop colon cancer than those who do not. Similarly, garlic lovers are 25 percent less likely to develop colon cancer than people on a diet without garlic.
Garlic and onions are also associated with a lower risk of cancer of the mouth, throat, kidneys and ovaries.
The researchers recommended: Due to the biological activity of some onion and garlic compounds, adding these plants to the diet as a seasoning and also mixing them with large amounts of other vegetables is beneficial.
Some other studies also show the anti-cancer effects of tomatoes.
In general, daily consumption of fresh vegetables and fruits is recommended to maintain overall health.
