These two foods could reduce the risk of breast cancer

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Researchers at the University of Buffalo and the University of Puerto Rico recently conducted a study, published in the journal Nutrition and Cancer, to explore the link between breast cancer and two staple foods: onion and garlic. They also closely examined the sofrito, a common condiment of Puerto Rican cuisine, consisting mainly of onions and garlic.

For evaluation, they examined 660 Puerto Rican women from the Atabey study on breast cancer. Half of the participants had breast cancer and the other half, and they were followed from 2008 to 2014.

After analyzing the results, they found that those who ate onions, garlic and sofrito had a reduced risk of breast cancer. In fact, the chances that the diagnosis is made with 67% decrease in the risk of diagnosis of sofrito compared to women who had never eaten.

"We found that in Puerto Rican women, the combined consumption of onion and garlic, as well as sofrito, was associated with a reduced risk of breast cancer," said the author. chief Gauri Desai in a statement.

The team noted that they specifically evaluated onions and garlic because both foods are rich in flavonols and organosulfur compounds.

"These compounds have anticarcinogenic properties in humans, as well as in experimental studies on animals," explained lead author Lina Mu.

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They looked at Puerto Ricans because they consume more onions and garlic than those in the United States and Europe. Puerto Rico also has lower breast cancer rates than the United States and Europe.

Do you want to know more about the results? Take a look here.

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