date:Oct 15, 2012
nd 39% less likely to develop cancer of the oral cavity and pharynx, respectively.
For esophageal cancer, the risk reduction associated with high intake of onion and garlic was 88% and 57%, respectively. For colorectal cancer, high intake of onion and garlic was correlated with 56% and 26% respectively.
High intake of onion was associated with 83%, 73%, 71%, 31% and 38% reduced risk of laryngeal cancer, breast cancer, ovarian cancer, prostate cancer and renal cell cancer, respectively.
High