Garlic and Onions Protect Against Bowel Cancer

Allium vegetables—garlic, leeks and onions—have a powerful protective effect on bowel (colorectal) cancer, the world’s third most common cancer.

People who regularly eat the vegetables lower their risk of developing the cancer by 79%, a new study has discovered.

Around 1.4 million people around the world develop colorectal cancer every year, and it’s usually associated with growing older and eating a poor diet.

Researchers from the First Hospital of China Medical University say there is a direct link between the amount of allium vegetables in the diet and their protective effect—in other words, the more you eat, the lower your chances of developing the cancer.

They matched 833 colorectal cancer patients against 833 healthy controls and assessed the diets of both groups.

References: Asia-Pac J Clin Oncol, 2019 Feb 20

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Mushrooms Protect Against Memory Loss

Mushrooms can reduce the risk of breast cancer by 64% and they can also keep you mentally sharp as you get older. 

Just two servings a week reduce the risk of mild cognitive decline (MCI)—such as occasional memory loss or lapses in concentration by around 50 percent. MCI is generally seen as early-stage dementia.

Although nobody is quite sure why mushrooms have such a therapeutic effect, researchers think it has to do with a compound called ergothioneine, which is found in most types of mushroom.

Researchers from the National University of Singapore studied the effects of various mushrooms—such as golden, oyster, shiitake and white button—on a group of 663 people aged 60 and older for six years.

The researchers tested the group on a range of cognitive, language and visuospatial skills as well as recording how much and what types of mushrooms the participants were eating.

They discovered the optimum amount for MCI protection was one serving, which equates to three-quarters of a cup of cooked mushrooms or 150 g, twice a week.

The mushrooms’ protective effects were “surprising and encouraging,” the researchers said.

References: J Alzheimers Dis, 2019; 68: 197–203

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