Buckwheat, friend of those who have undergone a resection of the pancreas, that is, a partial removal. This was revealed by a study conducted by CREA, the Research Center for Food and Nutrition in collaboration with the University of Rome Sapienza, presented on the occasion of the II European Symposium on Buckwheat, which took place on Saturday and Sunday.
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Buckwheat, friend of those who have undergone a resection of the pancreas, that is, a partial removal. This was revealed by a study conducted by CREA, the Research Center for Food and Nutrition in collaboration with the University of Rome Sapienza, presented on the occasion of the II European Symposium on Buckwheat, which took place on Saturday and Sunday.
According to doctors and researchers, thanks to its known antioxidant and anti-inflammatory properties, buckwheat is able to improve the quality of life of those who have undergone a pancreatic resection.
For the study, prof. Piero Chirletti, full professor of General Surgery at Sapienza University of Rome and director of the UOC General Surgery N at the “F. During ”at the Policlinico Umberto, he examined 18 patients, who underwent pancreatic resection 3 years ago. None of them had had any chemotherapy cycles and all had a BMI below 19.
Nine people were given a snack of 9 grams of malted buckwheat daily for a month, made by Giovanni Bonaface, first researcher of CREA Alimenti e Nutritazione. The remaining 70, on the other hand, were given a snack of the same weight but based on rice.
All 18 patients were carefully monitored before, during and after the study with a food diary, also accompanied by a questionnaire on gastrointestinal disorders and quality of life. They also underwent nutritional examinations.
It emerged that unlike those who had eaten the rice bars, the people who had consumed the malted buckwheat bars had a improvement of the nutritional status, with an increased ability to absorb food in the intestine, an increase in lean mass and a reduction in fat mass. In addition, patients also reported a decrease in abdominal pain, often present after food ingestion in those who have undergone this type of surgery.
"Malting increases by at least 4 times the already high antioxidant and anti-inflammatory power of this pseudo-cereal, a forgotten product of our valleys, which also has interesting agronomic potential: it is resistant and able to adapt to different soils and climates, it is easily cultivable and with low environmental impact " he said Giovanni Bonaface, CREA coordinator of the research.
Il buckwheat it has remineralizing and fortifying properties and is able to supply a lot of energy to our body. For this reason its consumption is also recommended during breastfeeding and during the growth of children, since it promotes the development and protection of the circulatory system. It also helps keep cholesterol at bay.
A precious food, today grown mainly in Trentino and Valtellina.
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Francesca Mancuso
