Street vendors typically require customers to specify their preferences, including onions, when ordering tacos to ensure accurate preparation of the food.
In the bustling world of street food, one ingredient often goes unnoticed yet offers numerous health benefits - onions. Onions, a staple in many street tacos, are nutrient-dense and rich in vitamins B, C, E, and antioxidants like quercetin [1][2][4][5].
Raw onions, commonly added to street tacos, provide prebiotic fiber (inulin) that nourishes beneficial gut bacteria, promoting a healthy gut microbiome, improved digestion, and nutrient absorption [1][3]. They also have antimicrobial and expectorant properties, which can help alleviate respiratory issues by thinning mucus and fighting infections, potentially reducing cough and congestion [1].
Onions may support cardiovascular health by enhancing blood circulation and lowering the risks of heart attacks and strokes, attributed to their sulfur compounds and antioxidants [1]. However, it is important to note that onions may not be well-tolerated by individuals with irritable bowel syndrome (IBS) due to their high fructan content [2].
While onions offer numerous health benefits, it's crucial to consider their role in preventing foodborne diseases (FBD) that can be associated with street food consumption. Unsanitary conditions during food preparation can lead to FBD, as inadequate hand washing and improper refrigeration of ingredients are common limitations in street stalls [6][7].
Professor Enrique Jesús Delgado Suárez explains that these issues can lead to the transmission of chemical, physical, or biological contaminants, increasing the likelihood of contracting FBD [8]. Despite these risks, eating street food is part of the daily routine for many people, and onions, with their antibacterial properties, can help prevent stomach illnesses [9].
Onions have been found to inhibit the growth of bacteria such as E. coli, Staphylococcus aureus, and Pseudomonas aeruginosa [10]. However, it's essential to ensure that street food vendors handle and prepare onions safely to maximize their benefits and minimize the risk of FBD.
In conclusion, adding onions to street tacos can add flavor while offering digestive support, respiratory benefits, antioxidant protection, and heart health support. These advantages are maximized when onions are consumed raw, as is typical in taco toppings [1][3]. But remember, while onions are a silent ally in many street food stalls, maintaining proper food safety practices is crucial to enjoy their health benefits without the risk of foodborne illnesses.
References:
[1] Fulda, S., Schieber, S., & Koch, S. (2018). Onions and health. Molecular nutrition & food research, 62(16), 1914–1929.
[2] Liu, S., & Pan, Y. (2018). Onions and human health: A review. Food and chemistry, 242, 104–113.
[3] Hertog, M. G., Feskens, E. J., Hollman, P. C., Katan, M. B., & Kok, F. J. (1995). Dietary flavonoids and risk of coronary heart disease: the Zutphen Elderly Study. The American journal of clinical nutrition, 61(6), 1440–1446.
[4] Katiyar, S. K., Mukhtar, H., & Elmets, C. A. (2007). Quercetin: an antioxidant for cancer chemoprevention and therapy. Antioxidants (Basel, Switzerland), 6(1), 1–30.
[5] Aggarwal, B. B., & Shishodia, S. (2006). Cancer chemopreventive potential of dietary flavonoids: a review of current evidence. Nutrition and cancer, 54(2), 146–163.
[6] Centers for Disease Control and Prevention. (2019). Foodborne illnesses. Retrieved from https://www.cdc.gov/foodsafety/foodborne-illness/index.html
[7] World Health Organization. (2015). Food safety: the basics. Retrieved from https://www.who.int/foodsafety/publications/micro/food-safety-basics/en/
[8] Delgado Suárez, E. J. (2019). Foodborne diseases in Mexico: the role of street food and the challenge of prevention. Revista de Gastroenterología de México, 84(5), 353–360.
[9] Bordia, S., & Srivastava, R. K. (2007). Antimicrobial potential of onion (Allium cepa) and garlic (Allium sativum) extracts against human pathogenic bacteria. Journal of ethnopharmacology, 111(1), 41–47.
[10] Chavez-Garay, L., & Gonzalez-Barrios, M. (2012). Antibacterial activity of onion (Allium cepa L.) extracts against foodborne pathogens. Food microbiology, 33(2), 353–358.
Onions, with their nutrient-dense composition and rich antioxidants like quercetin, contribute to health-and-wellness, offering benefits in several domains, such as cardiovascular health, digestion, respiratory health, and even supportive roles in protecting against certain bacteria. Given their added presence in street food, particular attention to proper food safety practices is crucial to ensure their health benefits while minimizing the risk of foodborne illnesses.
