People who eat a lot of onions, garlic and other alliums have a much lower risk of several types of cancer than those who avoid the pungent herbs, new research shows.

Italian researchers use data from several Iralion and Swiss cancer studies to look at the relationship between onion and garlic consumption and cancer at several body sites, including the mouth, larynx, esophagus, colon, breast, ovary, and kidneys the online editions of health magazine WebMD said.

Researchers Carlotta Galeone, of the Instituti di Ricerche Farmocologiche "Mario Negri" in Milar, and collegues found the moderate consumption of onions appeared to reduce the rist of colorectal, laryngeal and ovarian cancers. Overall, consumption of onion ranged from 0-14 portions per week among cancer patients and 0-22 postions per weem among those without cancer.