Onions Healthy for Heart and Kidneys

Reduces Risks of Disease




ILYA AKINSHIN/Shutterstock.com

Scientists from the Research Institute for Endocrine Sciences and Shahid Beheshti University of Medical Sciences, both in Tehran, Iran, investigated the impact on leading diseases of regularly eating onion and garlic (both belonging to the genus Allium). Using data from more than 12,000 people for an average of six years, researchers assessed their onion and garlic consumption using a food frequency questionnaire and compared those measurements with blood pressure and incidences of both cardiovascular and chronic kidney disease.

The scientists discovered the subjects that ate more onion and garlic regularly had risk reductions of 64 percent in cardiovascular disease, 32 percent in chronic kidney disease and 25 percent in hypertension compared to those that ate less of them.


This article appears in the November 2017 issue of Natural Awakenings.

Edit ModuleShow Tags

Related Content

Eat Wheat Again

For the three in four Americans that suffer digestive distress, straightforward strategies—including eating whole wheat and grains—will rekindle normal digestive function and even restore full liver and gall bladder function.

Expect a Miracle

The miraculous enters our everyday lives when we are grateful, proactive, adventurous, generous and intuitive.

Harold Koeing on Why Science Finds Faith a Healthy Choice

People that have a strong faith enjoy better social, physical and mental health and possess a firm foundation to lean on in times of crisis, says the bestselling author.

Lutein in Greens and Eggs Slows Cognitive Aging

In a University of Illinois study, adults that ate large amounts of leafy greens, avocados and eggs had levels of lutein, a brain and eye nutrient, on par with younger people.

10 Daily Produce Servings Prevent Early Death

Yes, five servings a day of fruit and veggies is a good start, but what really prevents heart disease and cancer is 10 servings a day, a new study finds.

Add your comment: