Eating Allium vegetables reduce the risk of bowel cancer
Eating Allium vegetables reduce the risk of bowel cancer, study claims.
Allium vegetables include garlic, leeks, chives and shallots.
The study of more than 1,600 men and women found those with the biggest intake were 79 per cent less likely to develop bowel cancer than those with the least.
Bioactive compounds in allium vegetables have previously been shown to protect against breast and prostate cancer.
Senior author of the latest study Dr Zhi Li, of the First Hospital of China Medical University in Shenyang, said: ‘The greater the amount of allium vegetables, the better the protection.’
The study, published in the Asia Pacific Journal of Clinical Oncology, compared 833 bowel cancer patients with the same number of healthy controls, using a food frequency questionnaire.
Dr Li pointed out that cooking method had an effect. For example, boiling onions reduced useful chemicals, while slicing and crushing fresh garlic was beneficial.