A 2009 study of perimenopausal and postmenopausal women found that those who ate onions daily had a 20% lower risk of hip fracture compared to those who never ate onions. The more frequently women consumed onions, the greater the protective effect.
The takeaway: For bone health, onions deserve a place alongside calcium and vitamin D.
5. Your Cancer Risk May Decrease
The evidence here is observational but compelling. Numerous population studies have found that people who eat higher amounts of allium vegetables (onions, garlic, leeks, scallions) have lower rates of certain cancers, particularly:
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Colorectal cancer
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Gastric cancer
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Esophageal cancer
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Prostate cancer
The sulfur compounds in onions are thought to:
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Inhibit DNA damage from carcinogens
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Induce apoptosis (programmed cell death) in cancer cells
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Reduce angiogenesis (blood vessel formation that feeds tumors)
The takeaway: While no single food can prevent cancer, onions are a meaningful part of a protective dietary pattern.