Nu­tri­tion Up­date

Plums for bone health; onion and gar­lic to re­duce can­cer risk and more...

Health & Nutrition - - CONTENTS -

Sea­son­ing your food with lots of onion and gar­lic might re­duce your risk of colon, ovar­ian, kid­ney and throat can­cers. Ital­ian re­searchers found that older adults with the high­est in­take of onion and gar­lic had the low­est risk of can­cer. The big­gest re­duc­tion in risk was found among peo­ple who ate seven or more serv­ings of onions a week, com­pared to peo­ple who did not eat onions. Gar­lic lovers were 25% less likely to de­velop colon can­cer than peo­ple who avoided gar­lic. While lab stud­ies have found that the sul­phur com­pounds in gar­lic and some an­tiox­i­dant flavonoids con­tained in onions in­hibit tu­mour growth, the re­duc­tion in can­cer risk might also be due to an over­all health­ier diet among onion and gar­lic lovers.

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