Consumption of allium vegetables including garlic, onion and leek, is associated with a reduced risk of colorectal cancer, researchers say.
Colorectal cancer is the cancer of the colon or rectum, located at the digestive tract's lower end.
The study, published in the Asia Pacific Journal of Clinical Oncology, showed that the odds of having colorectal cancer was 79 per cent lower in adults who consumed high amounts of allium vegetable compared with those who consumed them in low amounts.
"It is worth noting that in our research, there seems to be a trend: the greater the amounts of allium vegetables, the better the protection," said researcher Zhi Li from the First Hospital of China Medical University.
"In general, the present findings shed light on the primary prevention of colorectal cancer through lifestyle intervention, which deserves further in-depth explorations."