Gauri Desai, from the University of Buffalo, said that garlic and onion contain elements which may considerably reduce the risk of breast cancer.
Desai, who led the research team and published on journal Nutrition and Cancer, made this discovery by conducting an investigation on the effect of consuming onion and garlic by women living in Puerto Rico.
According to the research which was reported by TheHealthMania, the study was conducted in Puerto Rico because it was discovered that the incidence of breast cancer is lower in Puerto Rico than it is in the mainland of the United States.
On the other hand, the whole island population widely consumes a traditional sauce called “sofrito” which contains majorly garlic and onion.
According to the report, “the research team collected the data from hospital records of 314 women age between 30 to 79 years. These women had a history of breast cancer during the years 2008 to 2014.
“Researchers included 314 other women in the study as a control group with the same age and residential area. The women in the control group had no history of breast cancer.
“The research team used food frequency questionnaires to ask the women about their dietary patterns. They also inquired about their garlic, onion and sofrito intake.
“The study found the link between garlic and onion consumption and the decreased incidence of breast cancer. The results were the same when researchers stratified the findings of the study based on the menopausal status.
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The study also discovered that sofrito alone reduced the risk of breast cancer by 67% when consumed once or twice a day.
“In garlic, s-allyl cysteine and diallyl sulfide and diallyl disulfide are particularly responsible for the preventive effect. Similarly, in onion, alkenyl cysteine sulfoxides are important, ….. reported. Compounds which are proven to be protective elements against cancer in humans and animals experimental groups