If you are a fan of onion and garlic, you may be protecting yourself from several cancers.  Recent research using data from large Italian and Swiss case-controlled studies indicates that people eating these fragrant foods have a lower risk of developing several types of cancer.

Researchers analyzed the relation between frequency of onion and garlic use and cancer at several sites.  The following table summarizes the study results.

These results show that people eating the most onions and garlic had significantly less cancer. Additional studies conducted in France, China, and the United States have found these vegetables to be protective against cancer.  Although more research still needs to be done, the data so far is promising.  So eat up (and keep breath freshener nearby).

Source: Galeone, C., Pelucchi, C., Levi, F., Negri, E., Franceschi, S., Talamini, R., Giacosa, A. & La Vecchia, C. (2006). Onion and garlic use and human cancer. American Journal of Clinical Nutrition. 84:1027-32.