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Can Allium vegetables prevent cancer?

E Ernst1

  • 1Department of Complementary Medicine, Postgraduate Medical School, University of Exeter, Exeter, U.K.

Phytomedicine : International Journal of Phytotherapy and Phytopharmacology
|December 1, 2012
PubMed

Insights

Regularly eating Allium vegetables, like onions and garlic, may significantly reduce cancer risk, particularly for gastrointestinal cancers. Further research is warranted to confirm these protective effects.

Area of Science:

  • Nutritional Epidemiology
  • Oncology
  • Food Science

Background:

  • Cancer remains a leading cause of mortality worldwide.
  • Dietary factors are increasingly recognized as significant contributors to cancer risk.
  • Allium vegetables, including onions and garlic, are widely consumed and possess bioactive compounds.

Purpose of the Study:

  • To systematically review existing epidemiological evidence on the association between Allium vegetable consumption and cancer risk.
  • To evaluate the strength and consistency of findings regarding potential protective effects.

Main Methods:

  • A comprehensive literature search of the Medline database was performed.
  • Included studies focused on the relationship between Allium vegetable intake and cancer incidence.
  • Twenty relevant epidemiological studies were identified and analyzed.

Main Results:

  • The majority of studies investigated onion consumption, with eight examining garlic.
  • A consistent protective association was observed between Allium vegetable intake and reduced cancer risk.
  • This protective effect was particularly noted for cancers of the gastrointestinal tract.

Conclusions:

  • The evidence suggests a compelling hypothesis that regular Allium vegetable consumption may lower cancer risk.
  • Plausible biological mechanisms, such as anti-bacterial and anti-mutagenic properties, may underlie this association.
  • Further intervention trials are recommended to validate these findings.

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