This archive report was first published on 24 September 2019.
Published on September 24, 2019, a groundbreaking study by the University at Buffalo and the University of Puerto Rico has shed light on the potential benefits of onions and garlic in reducing the risk of breast cancer.
The study, which examined the association between onion and garlic consumption and breast cancer in Puerto Rico, found that women who consumed sofrito, a traditional dish made with onions, garlic, and other ingredients, had a significantly lower risk of breast cancer.
According to the study's lead author, Gauri Desai, the combined intake of onion and garlic, as well as sofrito, was associated with a reduced risk of breast cancer in Puerto Rican women.
Desai noted that the study's findings were unique because Puerto Rico has lower breast cancer rates compared to the United States, making it an important population to study.
The study, which was conducted between 2008 and 2014, attracted 314 women with breast cancer and 346 control subjects. The research was published in the Journal of Nutrition and Cancer.
