Gary Null Show

Tue, Jul 28, 2020 12:00 PM

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Hosts: Gary Null

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Consuming alliums like onions and garlic found to lower colorectal cancer risk by 79 percent. -

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Consuming alliums like onions and garlic found to lower colorectal cancer risk by 79 percent. China Medical University, July 24, 2020. In a recent study published in the Asia-Pacific Journal of Clinical Oncology, Chinese researchers found that eating high amounts of allium vegetables corresponded to a 79 percent reduction in colorectal cancer risk. According to senior author Zhi Li from The First Hospital of China Medical University, their findings highlight a trend: The greater the amount of alliums consumed, the better the protection against colorectal cancer. Higher allium consumption linked to a reduced risk of colorectal cancer For their research, the team compared the food intake of 833 colorectal cancer patients to that of 833 healthy participants (controls) who matched them in terms of age, sex and area of residence. The researchers used food frequency questionnaires to collect the participants’ dietary information. The researchers found that those who consumed high amounts of allium vegetables had a 79 percent reduced risk of colorectal cancer. Li said that their findings shed light on the role of lifestyle intervention in the prevention of colorectal cancer.

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