New research suggests southwest spice blends are not linked to cancer risk

NEW YORK — — New research shows that southwest spices, which are widely used in Southeast Asia, are not associated with cancer risk.

The results, published Tuesday in the Journal of Agricultural and Food Chemistry, add to growing evidence that the spices are a safe and effective food additive for the growing population of Americans.

But the researchers also cautioned that their findings could not be generalizable to other countries and that their analysis was limited to Southwest Asia.

The researchers found that the Southeast Asian populations are relatively healthy.

The findings could have wider implications for how spices are used around the world.

For decades, scientists have known that spices, commonly used as flavoring, in Southeast Asian cuisine can contain flavonoids, antioxidants and other compounds that can lower inflammation and help reduce cancer risk, according to the Journal.

But it’s not clear whether the flavonoid compounds in Southwest Asian spices can also be found in other foodstuffs.

Researchers analyzed food samples from the country’s largest spice producer, Pernod Ricard, and its smaller supplier, B.S.P.R.D., as well as samples from several other companies, including one that makes a spice from a different spice source.

They analyzed spices from a range of spice sources, including Perno and Jalapeno, along with traditional and imported ingredients.

The scientists also examined spices in some other foods, including yogurt and soups, and found that there were no differences in flavor or aroma between the spice source and the spices used in the study.

But spices were associated with an increased risk of cancer in Southeast Asians.

The results of their analysis, however, are the first to suggest that the spice compounds may be related to cancer.

The researchers said their results do not mean that Southwest Asian foods, such as rice, can’t contain harmful ingredients.

Rice and beans are among the most widely consumed foods in the region, but some scientists have questioned whether these foods pose a greater risk to health than other foods.

In the study, the researchers looked at samples from five Southeast Asian countries: Malaysia, Vietnam, Thailand, Cambodia and Laos.

In Southeast Asia and the rest of the world, the average age of people is increasing, according a report by the World Health Organization.

As a result, the region’s population is aging, with one in five people under the age of 65 and the percentage of people living with chronic diseases growing.

The report also noted that the regions health care systems are struggling to keep up with rising costs.

The study authors said their findings suggest that spices may be beneficial for people, but added that the compounds could also be harmful.

The research was supported by the National Institutes of Health.