Eating Onions and Garlic Could Reduce Your Risk of Getting Breast Cancer

Henrietta Strickland
September 25, 2019

The researchers focused on women in Puerto Rico, where a condiment called sofrito made primarily of the two aromatics is frequently consumed. They may also be a recipe for reducing the risk of breast cancer.

Researchers at the University of Buffalo have shown eating onions and garlic is linked to a reduced risk of breast cancer in women.

"Puerto Rico has lower breast cancer rates compared to the mainland United States, which makes it an important population to study", Desai said.

There are two kinds of people in this world: People who love onions and garlic, and people who don't.

When compared with those who never ate garlic or onions, those who incorporated the ingredients into their daily lives were almost 70 percent less likely to develop breast cancer.

According to the researchers, the frequent consumption of this sauce means that women in Puerto Rico usually consume greater quantities of garlic and onions than women located in the U.S. and Europe. The results were published in the journal Nutrition and Cancer. The idea for the study stemmed from previous scientific evidence showing that eating garlic and onions may have a protective effect against cancer.

"There is very little research on breast cancer in Puerto Rico".

Women living in Puerto Rico typically consume more garlic and onions than that of those living in Europe or America, making it an excellent location to study; other than sofrito garlic and onions can universally be found in most Puerto Rican dishes, and the female population experiences lower rates of breast cancer compared to other female populations.

According to Desai, the ingredients contain "flavonols and organosulfur compounds", both of which have properties that are known to reduce cancer risk.

These compounds exhibit anti-carcinogenic properties in humans as well as in experimental studies in animals, said Lina Mu, assistant professor of epidemiology and environmental health at Buffalo University.

Study members were taken a crack at the Atabey Study of Breast Cancer, a case-control study named after the Puerto Rican goddess of fruitfulness.

The experiment comprised of 314 women, aged between 30 and 79, who had breast cancer between the years 2008 and 2014.

That is as indicated by the discoveries of an examination driven by University at Buffalo and University of Puerto Rico analysts.

The team inquired about the dietary patterns and total onion and garlic intake of the subjects via a food frequency questionnaire, and found a positive correlation between the reduction of breast cancer risk and vegetable intake.

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