Garlic and Onion Consumption Linked to 79 Percent Reduction in Colorectal Cancer Risk

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Consumption of allium vegetables — which include garlic, leeks, and onions — was linked with a reduced risk of in colorectal cancer in a study of men and women in China. Colorectal cancer is the cancer of the colon or rectum, located at the digestive tract’s lower end. It is the second and third leading cause of cancer deaths in women and men, respectively.

The study, published in the Asia Pacific Journal of Clinical Oncology, found that the odds of having colorectal cancer were reduced by 79 percent in adults who consumed high amounts of allium vegetables, compared with those who consumed low amounts.

“It is worth noting that in our research, there seems to be a trend: the greater the amount of allium vegetables, the better the protection,” said Zhi Li, from the First Hospital of China Medical University.

In the study, 833 patients of colorectal cancer were matched to 833 healthy controls by age, sex and residence area. Demographic and dietary information were collected via face-to-face interviews using a validated food frequency questionnaire.

“In general, the present findings shed light on the primary prevention of colorectal cancer through lifestyle intervention, which deserves further in-depth explorations,” Li said in a statement.

Source: Xin Wu, Jing Shi, Wan-xia Fang, Xiao-yu Guo, Ling-yun Zhang, Yun-peng Liu, Zhi Li. Allium vegetables are associated with reduced risk of colorectal cancer: A hospital-based matched case-control study in China. Asia-Pacific Journal of Clinical Oncology, 2019; DOI: 10.1111/ajco.13133

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