Uien
en knoflook tegen kanker.*
Uit een Italiaanse analyse van verschillende Zwitserse en Italiaanse studies over voeding rijk aan allicine in, het bijzonder uien en knoflook, blijkt dat het regelmatig eten van deze voeding de kans op allerlei verschillende kankers flink doet verminderen.
Onion
and garlic use and human cancer
Carlotta Galeone, Claudio Pelucchi, Fabio Levi, Eva Negri,
Silvia Franceschi, Renato Talamini, Attilio Giacosa and Carlo La Vecchia
From the Istituto di Ricerche Farmacologiche "Mario
Negri," Milan, Italy (CG, CP, EN, and CLV); the Registre vaudois des
tumeurs, Institut universitarie de médicine sociale et préventive,
CHUV-Falaises 1, Lausanne, Switzerland (FL); the International Agency for
Research on Cancer, Lyon, France (SF); the Servizio di Epidemiologia e
Biostatistica, Centro di Riferimento Oncologico, Aviano (Pordenone), Italy (RT);
the Policlinico di Monza, Monza (Mi), Italy (AG); and the Istituto di Statistica
Medica e Biometria, Universitŕ degli Studi di Milano, Milan, Italy (CLV)
Background:
Interest in the potential benefits of allium vegetables, in
particular, onion (Allium cepa) and garlic (Allium sativum), has
its origin in antiquity, but the details of these benefits are still
open to discussion.
Objective:
We investigated the role of allium vegetables in the etiology of
various neoplasms. Previous data are scanty and are based mainly on
Chinese studies.
Design:
Using data from an integrated network of Italian and Swiss
case-control studies, we analyzed the relation between frequency of
onion and garlic use and cancer at several sites. We calculated odds
ratios (ORs) by using multivariate logistic regression models that
were adjusted for energy intake and other major covariates.
Results:
Consumption of onions varied between 0–14 and 0–22 portions/wk
among cases and controls, respectively. The multivariate ORs for the
highest category of onion and garlic intake were, respectively, 0.16
and 0.61 for cancer of the oral cavity and pharynx, 0.12 and 0.43 for
esophageal cancer, 0.44 and 0.74 for colorectal cancer, 0.17 and 0.56
for laryngeal cancer, 0.75 and 0.90 for breast cancer, 0.27 and 0.78
for ovarian cancer, 0.29 and 0.81 for prostate cancer, and 0.62 and
0.69 for renal cell cancer.
Conclusions: This uniquely large data set from southern European populations shows an inverse association between the frequency of use of allium vegetables and the risk of several common cancers. Allium vegetables are a favorable correlate of cancer risk in Europe. (Dec. 2006) (Opm. Meer over uien en knoflook kijk bij het ABC )