Colon cancer is cancer of the large intestine (colon), which is the final part of your digestive tract. It is the second and third leading cause of cancer deaths in women and men. However, there are few vegetables which can be consumed to lower down the risk of this cancer. The Consuming 50 grams of allium vegetables, which include garlic, leeks, and onions, daily can potentially reduce the risk of getting colorectal cancer.

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According to 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 vegetables compared with those who consumed low amounts.

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Zhi Li, from the First Hospital of China Medical University said, "The greater the number of allium vegetables, the better the protection.” He further added, “In general, the present findings shed light on the primary prevention of colorectal cancer through lifestyle intervention, which deserves further in-depth explorations,"

The researchers also pointed out that the cooking method can affect the nutritional value of allium vegetables. 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.