Ward Off Cancer with Garlic and Onions

Yesterday, I wrote about garlic’s potential as an antimicrobial in cystic fibrosis patients. The benefits of garlicky meals continue:

Numerous studies have indicated that the consumption of garlic and onions seems to reduce the risk of contracting cancer, particularly colon and stomach cancer.

People who used the most onion or garlic about a half-cup of chopped onion daily and a self-assessed “high” garlic consumption were from 10 percent to 88 percent less likely to have various types of cancer than those who said they used little or none.

Cancers compared included cancers of the esophagus, mouth and throat, colon, breast, ovary, prostate and kidney. High onion intake, for example, was associated with a 56 percent lower risk of colon cancer and a 25 percent lower risk of breast cancer compared to no onion intake.

The amount necessary to elicit an anti-cancer effects seems to vary among the studies, though, and there are indications that the effects are enhanced when consumed with other compounds that work through different pathways. So it seems that it might not necessarily make sense to go after garlic capsules and supplements, and it would be better to incorporate them instead in your meals.

So if you’re one of those who are put off by garlicky smell, you might want to re-consider it. Bad breath or cancer?