Take garlic and onion to prevent INTESTINAL cancer
A Chinese study confirms that these foods reduce the risk of developing some types of tumors
Chinese scientists give us one more reason, in addition to their known nutritional properties, to include in our daily diet garlic, onion and leeks. Its consumption considerably reduces the risk of bowel cancer. The plants of the genus Allium contain phytonutrients, including flavonoids, rich in sulphur, which act as potent antifungal, antioxidant and antibacterial that protect from infections.
To analyze the linkages between these foods and bowel cancer, researchers, led by Xin Wu, of the Hospital of the University of Medicine of China, in Shenyang, compared food intake of 833 patients with colorectal cancer during the Last 12 months with that of 833 people free of the disease.
The results showed that eating allium plants was associated with a colorectal cancer risk between 50% and 80% lower, after controlling several factors such as smoking, family history, alcohol and diet. The research has been published in the Journal of Clinical Oncology in Asia and the Pacific.
Mary Flynn, a research dietitian and associate professor of medicine at Brown University (USA), has assessed the study and considers it important to note that patients had a higher family history of this type of tumor than controls: 5.9% versus 1.0%. Cancer patients also smoked more, ate more calories, and reported low fruit intake, other vegetables and milk, more alcohol, and almost twice as much red meat. The authors point out, however, that the link with Allium plants was maintained even after taking into account these differences in the analyses, a higher consumption of red meat and a lower intake of plant foods.
For more than 4,000 years the human being has enjoyed the bulbs and leaves of allium plants, which also include shallots and chives, for their taste and medicinal benefits. Previous animal research has already proven that sulfur-containing allium compounds can fight tumors by inhibiting the growth of precancerous cells and stifle tumor-promoting microenvironments through the properties Antioxidants and antimicrobials.