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A good reason for garlic breath |
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Filed under: Science, Vegetables, Europe, Health & Medical  The American Journal of Clinical Nutrition published a report last month that suggested that people who eat a significant amounts of onions and garlic may have a lower risk of some types of cancers. The report analyzed eight studies that were based in Italy and Switzerland and found that the risks for mouth, kidney, colon, ovarian and throat cancers were much lower for adults who ate plenty of these two veggies. Benefits were generally attributed to those who ate seven or more servings of onions per week, with numbers suggesting that their cancer risks were less than half of the risk for those who rarely or never ate either vegetable. Some scientists have found that the sulfur compounds in garlic and the antioxidant flavonoids in onions seem to inhibit the growth of tumors. The results also support previous research done in China that show the same trend.
All this being said, one of the researchers behind a Italy study says that it is still possible that those who eat onion and garlic-heavy diets may just have healthier diets and lifestyle habits in general, and just about everyone involved still recommends maintaining a vegetable-heavy diet. Read | Permalink | Email this | Comments
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