Regular consumption of onions and garlic, both in pure form and in the composition of dishes is associated with a lower probability of developing breast cancer, scientists from the US and Puerto Rico said.
The study involved over 600 women aged 30 to 79 years. In 47% of them, doctors diagnosed cancer. Scientists have found how often onion and garlic are found in the diet of participants in the experiment using a special questionnaire.
It turned out that those who more than once a day ate these foods, as well as sofrito sauce prepared on their basis, were less likely to have breast cancer by 67%. However, this study only shows a statistical relationship. How exactly onions and garlic can affect the development of breast cancer and whether they affect at all, the authors of the study did not find out.
Due to the chemical compounds in their composition, onions and garlic have anti-carcinogenic properties. On the Caribbean island, these vegetables are widespread and eaten more often than in Europe and the United States. Onions and garlic are part of many beans and rice-based local dishes and sauces, including the popular sofrito.
Breast cancer is the most common cancer among women. According to the World Health Organization, over two million people are diagnosed with it every year.