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Beijing Agencies
A recent Chinese study shows that excessive consumption of vegetables with garlic and onion helps reduce the risk of colorectal cancer. In the first hospital of the University of Chinese Medicine, researchers monitored 833 patients with colorectal cancer in men and women and compared their eating habits to 833 people without the disease, according to 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.
"We found that the higher the amount of garlic, onion and leek was important, the better was the protection against colorectal cancer," said Dr. Qi Li, head of the team. research. In general, current results highlight primary prevention of colorectal cancer through lifestyle interventions, which deserves further exploration. "
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