promising, the research should be taken with a pinch of salt. More replication studies are certainly needed, and the next studies should have a bigger population, with a determined amount and frequency of food garlic and onion intake. The future participants’ dietary intake must also be monitored to investigate whether garlic and onion consumption alone can lower the risk of having breast cancer.
Simply eating garlic and onion will not decrease cancer risk as there is a complex interaction which is not yet fully understood. Moreover, many other factors such as our lifestyle, diet, genetic, and environmental factors contribute a lot to the risk of developing cancer. Meanwhile, it won’t hurt to start adding garlic and onions to our food.
Edited by Frankie Macpherson