Eating garlic prevents cancer?

Allium vegetables, of which garlic and onion are members, appear to help protect us from a number of different cancers.

In a recent large European study, moderate consumption of onion (1-7 onions a week) was found to be protective against colorectal, laryngeal and ovarian cancers. For people with high consumption the link was even stronger, and there was a protective effect against all oral cavity and oesophageal cancers as well.

Regular consumption was found to be protective against colorectal and kidney cell cancers, with high consumption adding protection against oral cavity, oesophageal, laryngeal and ovarian cancers.

So be smug about your garlic breath!

Source: American Journal of Clinical Nutrition, November 2006