AsianScientist (Mar. 6, 2019) – The consumption of onions and garlic is associated with lower colorectal cancer risk, according to researchers in China. They published their findings in the Asia Pacific Journal of Clinical Oncology.
Colorectal cancer is among the top five most common cancers reported in men and women in Asia. While early screening methods such as colonoscopy and drugs for treating colorectal cancer are now available, scientists are studying ways in which food and nutrition may lower the risk of contracting the disease.
In the present study, scientists led by Dr. Li Zhi of the First Hospital of China Medical University, China, has found that Chinese individuals who included allium vegetables such as garlic, leeks and onions in their diet had a lower risk of being diagnosed with colorectal cancer.
The researchers examined 833 colorectal cancer patients who 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.
They found that the odds of having colorectal cancer was 79 percent lower 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 Li. “In general, the present findings shed light on the primary prevention of colorectal cancer through lifestyle intervention, which deserves further in-depth explorations.”
The article can be found at: Wu et al. (2019) Allium Vegetables Are Associated With Reduced Risk of Colorectal Cancer: A Hospital‐based Matched Case‐control Study in China.
———
Source: Wiley; Photo: Pexels.
Disclaimer: This article does not necessarily reflect the views of AsianScientist or its staff.
