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Consumption of large amounts of allium vegetables reduces risk of gastric cancer in a meta-analysis.
Generous intake of allium vegetables, such as onion, garlic, leek, and scallion, may reduce the likelihood of gastric cancer.
Habitual intake of raw garlic may help thwart the development of cancerous cells and tumors in the lungs.
Increased dietary intake of garlic may be beneficial in reducing the blood pressure of individuals suffering from systolic hypertension.
Frequent consumption of raw and cooked garlic may help cut down colorectal and stomach cancer risk.
A decline in biliary tract cancer risk is associated with regular consumption of diets rich in onions, garlic, and shallot.
Regular intake of diets rich in allium vegetables, such as garlic and onions, may protect individuals against gastric cancer. This study investigated the association between the consumption of allium vegetables and the development of gastric (stomach) cancer. Researchers examined data on allium vegetable intake and gastric cancer odds ratio extracted from several studies. They discovered...
Consistent consumption of diets high in allium vegetables, such as onions and garlic, may help inhibit the development and proliferation of cancerous cells and adenomatous polyps in the colon and rectum.
Frequent consumption of onions and garlic may lower the risk of oral, pharyngeal, laryngeal, esophageal, breast, prostate, colorectal, ovarian, and kidney cancers.
Consistent consumption of diets rich in allium vegetables, such as onions and garlic, may significantly reduce head and neck cancer risk.
Diets high in allium vegetables, such as onions and garlic, are associated with low endometrial cancer risk.
