USA Weekend Eat Smart Archive

February 4, 2007

Onions are anti-cancer

Folklore says that eating onions and garlic wards off illness. Now, research says the duo may prevent cancer.

In a large study, Europeans who often eat the most onions and garlic have lower cancer rates. In fact, eating onions more than once a day cut the risk of colorectal cancer 56% and esophageal cancer 88%. Eating lots of garlic significantly cut risk of ovarian, kidney, esophageal and oral cancers. Pancreatic cancer, too, says a recent U.S. study of onions and garlic.

Getting the credit: organosulfur compounds (which partly account for garlic's strong taste and odor) and antioxidants (such as quercetin in onions).