Women who consume a diet high in allium vegetables, such as garlic, onions and leeks, have lower levels of hip osteoarthritis, suggests a latest study.

The findings, by researchers at King's College London and the University of East Anglia, not only highlight the possible effects of diet in protecting against osteoarthritis, but also show the potential for using compounds found in garlic to develop treatments for the situation.

A relationship between body weight and osteoarthritis was previously recognised, although it is not yet totally understood. This study is the first of its kind to delve deeper into the dietary patterns and influences that could impact on development and prevention of the condition.

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