The study found that eating onion and garlic vegetables may reduce the risk of colorectal cancer

Recently, researchers from the First Affiliated Hospital of China Medical University found that the intake of onion and garlic vegetables, including garlic, green onion and onion, may reduce the risk of colorectal cancer by studying men and women in China Relevant research is published in the International Journal Asia Pacific Journal of clinical oncology In this paper, 833 colorectal cancer patients and 833 healthy (http:// control individuals were matched according to age, gender and residence Then, by face-to-face way, effective food frequency questionnaire was used to collect the population and food related information of participants The researchers said that adults who ate high levels of onions and garlic vegetables were 79% less likely to develop colorectal cancer than those who ate low levels of onions and garlic vegetables It is worth noting that in this study, the researchers also found a trend that the higher the intake level of onion and garlic vegetables, the better the individual protection The current research results show that people may be able to take life intervention to effectively prevent colorectal cancer Later researchers will further study and explore the molecular mechanism involved.