A leading nutritionist has proposed that incorporating a well-known superfood into your diet could aid in lowering cholesterol and decreasing the risk of cancer.
The superfood under discussion is chickpeas, which are gaining recognition as a high-quality, affordable superfood that can be added to meals for a health boost.
Discussing its potential in reducing the risk of cancer, nutritionist Sophie Trotman told the Telegraph that this is primarily due to their high fibre content, which prevents the conversion of bile acids into harmful compounds that could damage cells and cause cancer.
She also highlighted their rich antioxidant content, which can “help protect cells from oxidative stress and inflammation”.
Regarding the reduction of high cholesterol, a significant risk factor for heart disease, Sophie explained that chickpeas’ high potassium levels help regulate blood pressure and support heart health, reports BristolLive.
Sophie further noted that the soluble fibre in chickpeas aids in binding to cholesterol and helping to “remove it from the body”.
Is Sophie the only advocate for the benefits of chickpeas?
Not at all. Late last year, Dr Amir Khan also endorsed the vegetable for its potential in reducing blood sugar levels.
In a TikTok video, he stated: “Chickpeas can also manage your blood sugars.”
He explained: “Eating chickpeas also promotes your body’s production of something called butyrate. This is a fatty acid which may reduce inflammation in the large bowel – possibly decreasing your risk of bowel cancer. So, eat them as hummus, add them to salads, or do what I do – straight out of a tin with some chilli flakes, they’re delicious.”
Are there other foods that could potentially lower one’s cancer risk?
Several foods are recommended for their potential to decrease the risk of cancer. Earlier this year, Professor Tim Spector from King’s College London advocated for the consumption of fermented foods such as yoghurt, kimchi, and kombucha due to their beneficial effects on gut health.
On the Liz Moody Podcast, he delved into the advantages of fermented foods, citing a study he conducted back in 1992. He elaborated: “I studied twins for 30 years, identical twins, and very often one would get one of these cancers, and the other one wouldn’t. Their gut microbes, even in identical twins, are very different.
“This led me to believe that gut microbes play a crucial role in many of these issues. People with end-stage melanoma, skin cancer, whether they lived or died, the main difference between them was the state of their gut microbes when they started treatment.
“Fermented foods for me are the secret weapon for many people. So, whichever ones you like, you know, there are at least a dozen of them and get as many different probiotic microbes into your system, which we know helps the immune system.”
Amid various expert opinions on dietary methods to lower cancer risks, it’s crucial to stress that individuals should seek medical advice before making significant alterations to their diet.
This story originally appeared on Express.co.uk
