Garlic and onion to fight colon cancer

Tomorrow– Eating too much garlic, onions and leeks helps reduce the risk of colorectal cancer, according to a recent Chinese medical study.

The study was conducted by researchers from the first hospital of the University of Chinese Medicine and published in the Asia Pacific Journal of Clinical Oncology.

To achieve the results of the study, the researchers followed 833 colorectal cancer patients, men and women, and compared their eating habits to 833 people without the disease, depending on the age, sex and place of residence.

Demographic and food information was collected during interviews. The researchers found that the risk of colorectal cancer was 79% lower among adults consuming large amounts of garlic, onions and leeks with those who consumed them in small amounts.

"It should be noted in our research that the trend is that the higher the amount of garlic, onions and leeks, the better the protection against colorectal cancer," said Dr. Zhili, responsible of the research team.

In general, current findings highlight primary prevention of colorectal cancer through lifestyle interventions that deserve further exploration.