Peer-reviewed Research

Garlic and onions

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Related CONTENT

03.27.07

Indication:

Cancer

Source:

Am J Clin Nutr, November 2006;84(5):1027-32.

Research:

Interest in the potential benefits of allium vegetables, in particular, onion (Allium cepa) and garlic (Allium sativum) has its origin in antiquity, but the details of these benefits are still open to discussion. Further, previous data are scanty and are based mainly on Chinese studies. Using data from an integrated network of Italian and Swiss case-control studies, researchers analyzed the relation between frequency of onion and garlic use and cancer at several sites. They calculated odds ratios (ORs) by using multivariate logistic regression models that were adjusted for energy intake and other major covariates.

Results:

Consumption of onions varied between 0-14 and 0-22 portions per week among cases and controls, respectively. The multivariate ORs for the highest category of onion and garlic intake were, respectively, 0.16 and 0.61 for cancer of the oral cavity and pharynx, 0.12 and 0.43 for esophageal cancer, 0.44 and 0.74 for colorectal cancer, 0.17 and 0.56 for laryngeal cancer, 0.75 and 0.90 for breast cancer, 0.27 and 0.78 for ovarian cancer, 0.29 and 0.81 for prostate cancer, and 0.62 and 0.69 for renal cell cancer. Researchers believe this uniquely large data set from southern European populations shows an inverse association between the frequency of use of allium vegetables and the risk of several common cancers.

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Garlic and onions

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