Researchers from the First Affiliated Hospital of China Medical University found that eating scallion vegetables including garlic, leeks, onions, leeks and scallions can significantly reduce the risk of colorectal cancer.The First Affiliated Hospital of China Medical University
From June 2009 to November 2011, the research team conducted a matched case-control study in three domestic hospitals.
Researchers selected 833 patients with intestinal cancer, and selected the same number of healthy volunteers with the same age, gender and residential area, and asked them to fill in the questionnaire on food intake frequency.
Through the follow-up investigation of the participants’ eating habits and the causes of the disease, the researchers found that those who ate the most scallion vegetables in their daily diet were 79% less likely to suffer from colorectal cancer than those who ate the least.
Eating at least 16 kilograms of scallion vegetables per year (44 grams per day) can significantly reduce the risk of disease. The more you eat, the better the protection effect will be.
Researchers said that cooking methods also have some influence on the anticancer effect of Allium vegetables.
For example, boiling onions reduces the amount of chemicals that have anti-cancer effects, while slicing or grinding fresh garlic is more beneficial.