A new analysis, in the American Journal of Clinical Nutrition, revealed that people who ate onions and garlic regularly were far less likely to get the cancer disease.
Dr. Carlotta Galeone, the lead author, and collegues examined eight studies that were conducted in Switzerland and Italy. Healthy people and cancer patients were questioned at length on their eating habits – leading researchers to conclude that people who ate onions and garlic regularly were far less likely to get the disease.
Onions contain antioxidants and garlic has a sulfur compound that may deter cancer.
The vegetables were linked to lower risks of cancers of the mouth, throat, colon, kidneys and ovaries.