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

Bug Apocalypse

The number of invertebrates and insects such as moths, butterflies and bees has dropped worldwide by 45 percent in the last 35 years, raising alarm about the global ecosystem.

Fish Revival

Following the removal two years ago of an obsolete dam, shad have returned to New Jersey’s Millstone River for the first time since 1845.

Horse Sense

The wild horse herds on North Carolina’s Outer Banks survived Hurricane Florence by huddling on high ground, hiding in maritime forests, and possibly by swimming.

Bat Cave Rescue

A fungus known as white-nose syndrome is decimating U.S. bat species, but scientists hope that genetic strategies and cave treatments will turn the situation around.

Mind Meld

Scientists are making progress toward using brain implants to help speech-paralyzed patients "voice" their thoughts.

Add your comment: