Garlic and onion as a cancer remedy?

Cancer-fighting foods seem to suffer the same fate as the would-be stars of television reality soaps: they are praised for one season, then they disappear into anonymity or fall into disgrace.

The most recent example: fruits and vegetables. For many years they have passed as our very best allies in the prevention of all forms of cancer. Until Paolo Boffetta of the Mount Sinai School of Medicine in New York published a study last year. After analyzing the data from the Epic study (European prospective investigation into cancer and nutrition – a study that followed nearly 500,000 people for 8.5 years), he came to a devastating conclusion: eat 250 grams of fruit and vegetables every day, reduces the risk of cancer by only 3 percent.

Miracles don’t exist

“The first thing we have to do when it comes to cancer-fighting nutrition is to put things into perspective,” oncologist Khayat says straight away. He leaves no doubt about it: “It is an illusion to think that a diet can provide conclusive protection against cancer. Even though 20 percent of all cancers are related to nutrition, there are a lot of other factors at play: genetics, genetics, to smoke, hormones, pollution, viruses, bacteria, radiation. Even those who change their eating habits to ‘cancer-inhibiting foods’ can only slightly reduce the risk of cancer. At most 2 to 3 percent. Finally, it’s helpful to know that cancer takes 10 to 20 years to develop. In other words, anyone who changes their diet at the age of 50 protects themselves against the cancer that could break out at the age of 60 or 70.”

Fixed values

Does it make sense to worry about what you can or cannot eat if the beneficial effect is so meager in the end? 3 percent less risk, that doesn’t sound very impressive indeed. And yet: if you not only watch what you eat but also stop smoking, use alcohol moderately and regularly movesthe effort pays off much more. At least that’s the opinion of researchers and cancer specialists, even if they can’t put an exact number on it.

The key question remains: which foods should you put on the table to put a stop to cancer? “Some foods have been shown in studies to protect against cancer. I’m talking about pomegranate juice, turmeric, green tea, wine in small amounts, garlic and onion, tomatoes, quercetin (in capers, lovage and cocoa), selenium and fiber explains Professor Khayat.

Why these foods? Because they contain substances that have been proven to protect against cancer by various mechanisms. Some have antioxidant properties: they protect against oxidative stress, the phenomenon where the cells are attacked by the free radicals created when those same cells respiration.

Others boast an immuno-modulating effect: they strengthen the immune system. Still others work through antiangiogenesis: they slow the formation of the blood vessels that feed the tumor cells. Finally, there are also substances with a strong anti-inflammatory effect.

Preparation and origin

Not only what you eat is important, but also how you prepare it. “For example, red meat in normal quantities is not carcinogenic in itself, even if you often hear it claimed. But no serious scientific study has ever been able to demonstrate this. Red meat can become harmful due to a certain way of preparation: as soon as it has black stripes or stains, there is a danger, as this indicates that carcinogenic hydrocarbons are being formed,” the professor warns.

The origin of the food also counts. “It is wise to choose fruit and vegetables from the organic or integrated agriculture because they contain less pesticides and nitrates. If not, rinse or peel the vegetables and fruits carefully. I also have a lot of faith in regional products: the production techniques have often been passed on from generation to generation for centuries and have certainly earned their spurs.”