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A recent study adds to the evidence that garlic vegetables (onions, garlic, leeks and chives) reduce the risk of cancer.
A team of researchers from the University of Chinese medicine It was proposed to understand whether the consumption of larger amounts of these vegetables could prevent the development of colorectal cancer. Without counting the cancers of the skin, the colorectal cancer, also called bowel cancer, is one of the most common cancers.
The possibility has already been studied previously alium vegetables can reduce the risk of intestinal cancer; however, the results have always been different.
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The authors of the last study believe that the variation in results is due in part to how the data were collected. For example, some studies have combined all ammonium plants in one group and others only the most common ones.
To investigate, they compared 833 individuals with colorectal cancer with 833 control participants, without cancer, who were similar in age and sex, living in similar places. Each participant was interviewed and their eating habits were recorded using a validated food frequency questionnaire.
"It is worth noting that in our research there seems to be a trend: the higher the amount of Alium vegetables, the better the protection," explains Zhi Li, the leader of the work.
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Onions and garlic are grown in world and form the basis of family meals across the planet
Source: www.eldebate.com.ar
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