Researchers have found that combined consumption of garlic and onion among Puerto Rican women reduces the risk of breast cancer.
A recent Chinese study showed that the risk of developing colorectal cancer was 79% lower for onion users than for those who consume less. A new study, this time led by researchers from the universities of Buffalo (USA) and Puerto Rico in turn insists on the anti-cancer virtues of these foods.
“We found that in Puerto Rican women, the combined consumption of onion and garlic (the two components of sofrito, the basic condiment of cooking) was associated with a reduced risk of breast cancer”. explained Dr. Gauri Desai, lead author of the study.
“Puerto Rico has a lower rate of breast cancer than the United States, and we’ve been trying to find out why,” he added, and soon their study focused on onion and garlic, essential ingredients of the Puerto Rican cuisine, “because they are rich in flavonoids and organosulfur compounds, compounds that have anticarcinogenic properties in humans, as well as in experimental studies on animals.” At the end of their study, of 660 women, they found that women who consumed garlic and onion-based condiments more than once a day had a 67% lower risk of breast cancer than women who did not. never used.
This study was published in the journal Nutrition et Cancer.