As families prepare for their traditional Christmas dinners, researchers at Newcastle University in the UK have discovered that certain festive side dishes may offer significant health benefits. While the holiday season often involves indulgence, the study suggests that some Christmas trimmings could contribute positively to health.
Researchers focused on Brussels sprouts, a staple in many Christmas dinners. They found that steaming Brussels sprouts helps retain glucosinolates, which may aid the body in fighting chronic conditions such as diabetes and cancer. Glucosinolates are crucial molecules that interact with proteins associated with repairing damaged DNA and promoting cell death in cancer tumors.
Although raw Brussels sprouts have the highest glucosinolate content, the study examined the impact of different cooking methods, including roasting, boiling, and steaming. The research revealed that steaming Brussels sprouts preserved most of these health-promoting compounds.
Dr. Kirsten Brandt, Senior Lecturer in Food and Human Nutrition at Newcastle University, explained that boiling Brussels sprouts results in the loss of important compounds into the water, while roasting breaks down these compounds during cooking. Steaming was identified as the cooking method that retained the highest levels of both flavor and health-promoting compounds.
Another festive favorite, carrots, has also been found to have potential health benefits. Newcastle University researchers published a study in Critical Reviews in Food Science and Nutrition, indicating that consuming five servings of carrots per week could be linked to a 20% reduction in the risk of developing all types of cancer. Even one serving per week was associated with a 4% lower chance of cancer compared to those who never ate carrots. The study involved a systematic review and meta-analysis of nearly 200 studies with 4.7 million participants.
While beta-carotene, the compound responsible for the orange pigment in carrots, has been previously studied for its health benefits, the research at Newcastle University suggests that the entire carrot, rather than specific compounds like carotenes, contributes to an anti-cancer effect. The study found that carrot intake had a reduced cancer incidence across different regions, exposures, and cancer types.
Charles Ojobor, a Ph.D. student from the Human Nutrition and Exercise Research Centre at Newcastle University, led the study. He noted that many previous studies focused on beta-carotene, but the analysis showed that people who eat five portions of carrots per week had a 20% reduced risk of developing cancer. The study investigated a different type of phytochemicals in carrots, polyacetylenes, which are colorless but have strong anti-cancer effects.
Beyond vegetables, researchers at Newcastle University have delved into the world of potatoes, studying over 250 varieties to identify the perfect spud for roasting. They found that Rooster potatoes, known for their red skin and golden color when peeled, make the best roast potatoes. Potatoes, rich in fiber, are considered ideal for air frying, providing a healthier way to prepare festive roast trimmings.
Sophia Long, a Ph.D. student from the Faculty of Science, Agriculture, and Engineering at Newcastle University, recommended Rooster potatoes for making the perfect roast potato. Their red skin and golden color, she explained, are ideal for achieving the desired crispiness in roasties on Christmas day.
Newcastle University researchers suggest that the cooking methods and choices of certain festive foods can impact their health benefits. Steaming Brussels sprouts, consuming carrots regularly, and selecting specific potato varieties can contribute to a healthier holiday feast. The findings provide a fresh perspective on traditional Christmas fare, emphasizing the potential positive effects of mindful cooking methods and ingredient choices during the festive season.
Journal Reference
Charles C. Ojobor et al, Carrot intake is consistently negatively associated with cancer incidence: A systematic review and meta-analysis of prospective observational studies, Critical Reviews in Food Science and Nutrition (2023). DOI: 10.1080/10408398.2023.2287176.
