Regular Consumption of Onion and Garlic May Reduce Cancer Risk

Onion and garlic are essential ingredients in cooking, not only enhancing flavour but also providing health benefits. Regular consumption of onion and garlic can help reduce the risk of cancer. To gain the full benefits of garlic, it should be cut or crushed and left for at least 10 minutes to activate allicin.

Dr Sourabh Shethi, an MS and Harvard-trained doctor, explained that onion and garlic, members of the allium family, activate the liver’s detox process and help remove harmful substances from the body. They also promote good gut bacteria and strengthen the immune system. Antioxidants in onion and garlic protect cells from damage and boost internal defences.

Dr Shethi added that organosulfur compounds, including allicin, diallyl sulfide, and diallyl disulfide, may play a role in cancer prevention. Regular intake reduces abnormal cell growth and the likelihood of tumour formation, while strengthening immunity and increasing beneficial gut bacteria.

The American Institute for Cancer Research in 2016 included garlic in its ‘Foods That Fight Cancer’ list. Red onions, small onions, spring onions, and onion greens are rich in phytochemicals that help control tumour growth. According to the British Journal of Cancer, onion and garlic are effective in reducing the risk of prostate, stomach, colon, oesophageal, and breast cancers.

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