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A dietician at the University College
Hospital, Ibadan, Dr. Tunde Ajobo, on Thursday said that consuming
onions could lower the risk of several diseases, particularly colorectal
and stomach cancer.
Ajobo, who is also Head of Department of Dietetics, told the News Agency of Nigeria in
Ibadan that onions were a good source of strong antioxidant and vitamin
C that help to combat the formation of free radicals known to cause
cancer.
He described onions as part of the alliums family of vegetables and herbs like chives, garlic, scallions and leeks.
“Allium vegetables have been cultivated
for centuries for not only their characteristic, pungent flavours but
also for their medicinal properties.
“Onions can vary in size, shape, colour and flavour and the most common types are red, yellow and white onions,’’ he said.
According to Ajobo, onion flavours can
vary from sweet and juicy with a mild flavour to a sharp, spicy and
pungent often depending on the season in which they are grown and
consumed. He said an estimated 105 billion pounds
of onions are harvested each year world-wide with a quarter of the
figure grown in Africa.
He also said that the possible health
benefits of consuming onions (aside from lowering risk of several
cancers) include improving mood and maintaining the health of skin and
hair.
Ajobo said, “Onions are a nutrient-dense
food; meaning that while they are low in calories they are high in
beneficial nutrients like vitamins, minerals and antioxidants.
“One cup of chopped onion contains approximately 64 calories, 15 grams of carbohydrates with no fat and no cholesterol.
“It also contains 3 grams of fibre, 7
grams of sugar, 2 grams of protein and 10 per cent or more of daily
value for vitamin C, vitamin B-6 and manganese.
“Onions also contain a small amount of
calcium, iron, folate, magnesium, phosphorus and potassium and the
antioxidants quercetin and sulphur.’’
The dietician also recommended consumption of onions because of its many other health benefits.
“Allium vegetables have been studied extensively in relation to cancer, especially stomach and colorectal cancers.
“Their beneficial and preventive effects are likely due in part to their rich organosulfur compounds. “Although the exact mechanism by which
these compounds inhibit cancer is unknown, possible hypothesis include
the inhibition of tumour growth and mutagenesis and prevention of free
radicals,’’ he added.
According to Ajobo, several studies have
proved that onion consumption help to lower risk of stomach cancer,
colorectal cancer, colon and prostate cancer.
He, however, warned that consuming a diet of mostly onions has its health risks.
“It is best to eat a diet with a variety
of foods than to concentrate on a single one; this is key to good
health,’’ the dietician advised.
Hmmm, good to know.
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