Current research suggests that vegetables in the garlic family (Alliums) play a significant role in preventing cancer, particularly within the digestive system. Studies indicate that these vegetables can help combat cancers of the oesophagus, stomach, and colon.
Real-World Evidence Observations from around the world highlight the protective power of garlic:
- Stomach Cancer: In parts of China and Italy, researchers found that populations who consume large amounts of garlic and onions have a significantly lower risk of developing stomach cancer compared to those who eat very little. In some cases, low garlic intake was linked to a threefold increase in risk.
- Prostate Cancer: A study in Shanghai showed that men who ate more than 10g of Allium vegetables daily had 50% less prostate cancer than those who ate less than 2g.
- Breast Cancer: While results regarding breast cancer have been mixed—with some Dutch studies showing no link—French researchers found that higher garlic and onion intake was associated with a decrease in breast cancer risk.
How It Works: The Chemistry of Protection While many people have heard of allicin, this compound is actually quite unstable. The real cancer-fighting benefits come from what allicin turns into: a variety of sulfur-containing compounds (such as DAS and DADS).
These compounds provide a two-pronged defence strategy:
- Blocking the Danger: They act as a “first line of defence” by inhibiting the enzymes that activate cancer-causing substances. They are particularly effective against nitrosamines, dangerous chemicals formed in the gut from preservatives found in processed meats like bacon, ham, and sausages. By blocking these, garlic protects DNA from mutation.
- Attacking Tumours: Beyond prevention, garlic compounds can attack tumour cells directly. They trigger a process called apoptosis, which causes cancer cells to die. Laboratory tests show that these compounds can inhibit the growth of cells from colon, lung, and prostate cancers, and may even strip cancer cells of their ability to resist chemotherapy drugs.
Don’t Forget Onions While garlic often appears to be the most potent protector, onions contribute significantly as well. They contain quercetin, a powerful polyphenol that inhibits the growth of various cancer cells and helps reduce the risk of stomach cancer.
Conclusion The science is increasingly clear: the chemical compounds in garlic and onions can prevent carcinogens from damaging DNA and stop tumour cells from spreading. Including these vegetables in your diet is a scientifically supported strategy for cancer prevention.
According to
Mat mot kreft – Edgar Rivedal – Rune Blomhoff