Home Medizin Experten der Newcastle University untersuchen die Grundnahrungsmittel für das Weihnachtsessen

Experten der Newcastle University untersuchen die Grundnahrungsmittel für das Weihnachtsessen

von NFI Redaktion


With Christmas just around the corner, families across the country will be gathering to enjoy their traditional holiday feasts.

While the holidays are often a time of excessive indulgence, could parts of a festive banquet actually help improve our health?

Experts from Newcastle University (UK) have examined the various properties and compositions of festive side dishes and found that some of the sides offer significant health benefits.

Fighting Chronic Diseases

Newcastle researchers have found that steaming Brussels sprouts retains their glucosinolates, which can help the body combat chronic diseases such as diabetes and cancer.

The study revealed that cooking affects the glucosinolate content, with steaming preserving the most of these healthy compounds in the final product.

Cancer-reducing Carrots

Researchers at Newcastle University have discovered that consuming carrots could help reduce the risk of cancer by almost a quarter, as published in Critical Reviews in Food Science and Nutrition.

A meta-analysis of nearly 200 studies and 4.7 million participants revealed that the consumption of carrots is consistently associated with a lower cancer incidence.

Expert Andrew Ojobor from the Human Nutrition and Exercise Research Centre at Newcastle University led the study, which focused on the full carrot’s cancer-inhibiting properties when consumed in sufficient quantities.

Perfect Holiday Roast

Scientists at Newcastle University have scrutinized over 250 varieties of potatoes to identify the perfect ones for roasting, settling on the red Hahn variety as the best for creating the crispiest and most flavorful roast potatoes.

Source:

Journal Reference:

Ojobor, CC, et al. (2023). Consumption of carrots is consistently associated with reduced cancer incidence: a systematic review and meta-analysis of prospective observational studies. Critical Reviews in Food Science and Nutrition. doi.org/10.1080/10408398.2023.2287176.

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