Individuals who consume allium vegetables such as garlic, leeks, and onions have a reduced risk for colorectal cancer, according to research published in the Asia-Pacific Journal of Clinical Oncology.
The study, carried out by scientists at the First Hospital of China Medical University, took place in three hospitals from June 2009 to November 2011. The researchers matched 833 individuals with colorectal cancer 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.
Adults who consumed high amounts of allium vegetables, including garlic, garlic stalks, leeks, onions, and spring onions, were 79% less likely to develop colorectal cancer compared with those who consumed low amounts. The researchers found that in both men and women, the greater the amount of allium vegetables consumed, the better the protection against colorectal cancer, with health benefits noted at a consumption level of about 50 grams per day.
Senior author of the study Zhi Li observed that the findings help to illustrate the role lifestyle intervention can play in the prevention of colorectal cancer and the need for additional research.
Source: IFT
Individuals who consume allium vegetables such as garlic, leeks, and onions have a reduced risk for colorectal cancer, according to research published in the Asia-Pacific Journal of Clinical Oncology.
The study, carried out by scientists at the First Hospital of China Medical University, took place in three hospitals from June 2009 to November 2011. The researchers matched 833 individuals with colorectal cancer 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.
Adults who consumed high amounts of allium vegetables, including garlic, garlic stalks, leeks, onions, and spring onions, were 79% less likely to develop colorectal cancer compared with those who consumed low amounts. The researchers found that in both men and women, the greater the amount of allium vegetables consumed, the better the protection against colorectal cancer, with health benefits noted at a consumption level of about 50 grams per day.
Senior author of the study Zhi Li observed that the findings help to illustrate the role lifestyle intervention can play in the prevention of colorectal cancer and the need for additional research.
Source: IFT
