Allium vegetables ‘can protect against osteoarthritis’

Allium vegetable-rich diets have been linked to a reduced risk of developing hip osteoarthritis by a new King's College London and University of East Anglia study.

The research, which is the first to deeply investigate the dietary patterns and influences associated with osteoarthritis, found that female twins who consume large amounts of garlic, onions and leeks are less likely to develop early symptoms of the condition.

It was previously recognised that increased body weight is linked to a higher risk of osteoarthritis, but the dietary components influencing this association were not understood.

However, the new study was able to determine that a compound called diallyl disulphide, which is found in garlic, can limit the amount of cartilage-damaging enzymes in human cartilage cell-lines.

Dr Frances Williams, lead author from the Department of Twin Research at King's College London, said: "While we don't yet know if eating garlic will lead to high levels of this component in the joint, these findings may point the way towards future treatments and prevention of hip osteoarthritis."

According to NHS Choices data, around 140,000 hip and knee replacement operations are performed in England and Wales each year as a result of osteoarthritis.