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A decreased CRC risk was observed for the consumption of total (aORs of high total allium intake compared with low total allium intake = 0.21, 95% CI = 0.14–0.30, p trend < 0.001) and several individual allium vegetables including garlic, garlic stalks, leek, onion, and spring onion (p trend < 0.05). By further sex-strati ied analysis, allium vegetable intake was demonstrated to be inversely associated with the risk of CRC in both men and women. However, the association of garlic intake with cancer risk was not signi icant among those with distal colon cancer (aOR = 0.53, 95% CI = 0.27– 1.05, p trend = 0.248) [1,2].

Vegetables associated with reduced risk of cancer