A new academic review has found that bamboo, a plant best known for its fast growth and use in furniture or building materials, might also have powerful health benefits when eaten.
Researchers say that bamboo could help with blood sugar control, lower inflammation, support digestion, and offer antioxidant protection. This is the first time scientists have gathered all the research on bamboo as a food.
Bamboo is the fastest growing plant in the world. Some types can grow as much as 90 centimeters in just one day. It is already a common ingredient in many Asian cuisines, especially in China and India, where it is widely produced. But this new research suggests that bamboo could become a valuable food source in other parts of the world too.
Bamboo shoots, which are the young, edible parts of the plant, are full of nutrients. They have high levels of protein, some fiber, and are naturally low in fat.
They also provide important minerals like selenium and potassium, and essential amino acids that our bodies need. In addition, bamboo shoots offer several useful vitamins, such as thiamine (vitamin B1), niacin, vitamin A, vitamin B6, and vitamin E.
The review was done by researchers from Anglia Ruskin University (ARU) in England. They looked at all available studies on bamboo as a food, including experiments done on people and those done in the lab on human cells.
The findings show that bamboo may help improve how the body processes sugar, which is important for people with diabetes. Some human studies showed better blood sugar levels in people who ate bamboo shoots. Other results pointed to better cholesterol levels, which is helpful for heart health.
Bamboo also supports digestion. It contains several types of fiber—cellulose, hemicellulose, and lignin—which can help with bowel movements. Some studies even found that bamboo helped reduce inflammation and cell damage, and made cells healthier overall. These benefits were seen both in people and in lab tests.
Lab research also showed that bamboo might help support gut health by acting like a probiotic. This means it could help grow good bacteria in the gut, which improves digestion and may help prevent certain diseases.
Another important finding was that bamboo has the ability to reduce harmful chemicals. It was shown to lower the formation of substances like furan and acrylamide, which can appear when food is fried or roasted. These substances are known to be toxic, so reducing them could make cooked food safer.
Still, the researchers also found some safety concerns. Some bamboo types contain natural toxins called cyanogenic glycosides. If eaten raw or without proper cooking, these can release cyanide, which is dangerous.
One study also suggested that bamboo shoots may interfere with thyroid hormone production, possibly increasing the risk of goiter, a condition where the thyroid becomes enlarged.
The good news is that these risks can be avoided by properly boiling the bamboo shoots before eating them.
Professor Lee Smith, one of the authors of the review, says bamboo is already a common part of diets in many parts of Asia. He believes it could be a healthy and eco-friendly food choice worldwide—if it’s prepared the right way.
He also points out that bamboo may help tackle major health problems like diabetes and heart disease thanks to its rich mix of nutrients.
However, Professor Smith adds that more research is needed. So far, only four human studies met the team’s quality standards. That means scientists need to do more trials in people before they can say for sure how bamboo affects health.
If you care about nutrition, please read studies about berry that can prevent cancer, diabetes, and obesity, and the harm of vitamin D deficiency you need to know.
For more health information, please see recent studies about the connection between potatoes and high blood pressure, and results showing why turmeric is a health game-changer.
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