Eating Garlic, onions daily reduce colon cancer risk

However, the association of garlic intake with cancer risk was not significant among those with distal colon cancer, the Xinhua reported. According to the study, the health benefits can be observed when one eats about 16 kg of allium vegetables every year or 50 grams every day.

The researchers also pointed out that cooking method can affect the nutritional value of allium vegetables. For instance, crushing fresh garlic is beneficial but boiling onions reduces useful chemicals. Previous studies have found that allium vegetables have nutrients and bioactive compounds that can cut the risk of cancer, particularly cancers of the gastrointestinal tract, the report said.

source: www.siasat.com

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