Onions and garlic are the perfect addition to casseroles, stews, soups and pasta dishes, but new research shows that these foods add far more to meals than just flavour.
Scientists from Italy used data from eight Italian and Swiss case-control studies to look at the effect eating 
onions and garlic has on the risk of developing different types of cancer. Case-control studies use people who already have a disease and look back to see if these people have any characteristics that differ from those who don’t have the disease.
The researchers found that older adults who ate the largest amounts of onions and garlic had the lowest risks of cancer as follows:
According to Dr Carlotta Galeone, the lead author of the study, it’s still not exactly clear whether it’s specifically onions and garlic that lower the risk of cancer, or whether it’s because onion and garlic lovers have an overall diet that protects against cancer.
The researches believe it’s a good idea to liven up meals with these veggies, in addition to including plenty of other vegetables.
eat to beat cancer
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