Study: Effect of consumption of garlic and onions on health

We have always advised doctors and specialists to focus on eating garlic and onions because of their components that promote body immunity and disease prevention. It is a Chinese study that confirms and reports that garlic and onions help prevent cancer.

Benefits of garlic and onions:

NEW YORK (Reuters Health) – Regularly eating too much garlic, onions and leeks may help reduce the risk of colorectal cancer, according to a recent Chinese study.

The study was conducted by researchers from the first hospital of the University of Chinese Medicine and published their findings in the latest issue of the journal (Asia Pacific Journal of Clinical Oncology) Scientist.

Details of the study:

To achieve the results of the study, the researchers followed 833 colorectal cancer patients, men and women, compared their eating habits to 833 unaffected individuals and compared the two groups in terms of age, gender and 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.

"In our research, there is a tendency to think that the higher the amount of garlic, onion and leek, the better is the protection against colorectal cancer," said Dr. Qi Li, responsible for the research team.

More than 2.2 million people with colorectal cancer, also called intestinal cancer, are expected in the world by 2030.