In January, in a study published in the journal Molecular Carcinogenesis entitled “Chemopreventive potential of in vitrofermented nuts in LT97 colon adenoma and primary epithelial colon cells”, scientists from the University of Jena (Friedrich Schiller University Jena) uncovered the molecular mechanisms behind the anti-cancer effects of nuts. We have always known that nuts are full of substances that are beneficial to the heart and cardiovascular system,” said Dr. Wiebke Schlromann, first author and corresponding author of the paper. Some studies have also shown that nuts have a protective effect against colon cancer. But we’ve never known exactly what the mechanism is by which nuts produce this effect.” In this new study, the scientists found that nuts have a positive effect on health because they are involved in activating the body’s own defense against the removal of reactive oxygen species. Produced by ultraviolet radiation, various chemicals or different food metabolites, reactive oxygen species can cause DNA damage and lead to the development of cancer. Researchers say that the body has a series of protective mechanisms to make reactive oxygen species “harmless”, and nuts and the substances they contain stimulate these mechanisms. The researchers investigated the role of five different nuts, including macadamia nuts (macadamia nuts), hazelnuts (hazelnuts), walnuts, almonds and pistachios. The researchers artificially “digested” (digested) these nuts in test tubes and then analyzed the effects of the digested products on cancer cell lines. The study confirmed that the activity of protective catalase and superoxide dismutase was increased in the treated cells. In addition, the digestion products induced programmed cell death in the cancer cells. According to Professor Michael Glei, who led the study, this research showed that all types of nuts studied mediated these effects. Next, their team will investigate whether this protective effect is reduced in nuts that have been roasted. This is because most of the nuts investigated were consumed mainly in roasted form. 20g of nuts per day may reduce the risk of heart disease, cancer and other diseases. In addition to the above study, I note that a study published in BMC Medicine last December said that people who eat at least 20 grams of nuts a day have a reduced risk of heart disease, cancer and other diseases. The study analyzed 29 published studies worldwide involving 819,000 participants, including more than 12,000 cases of coronary heart disease, 9,000 cases of stroke, 18,000 cases of cardiovascular disease and cancer, and more than 85,000 deaths. The results found that while there were some differences in participants, such as gender, region of life, and risk factors carried, for most people, nut consumption was associated with a reduced risk of disease. Specifically, consuming 20 grams of nuts per day reduced the risk of coronary heart disease by nearly 30 percent, the risk of cancer by 15 percent, and the risk of premature death by 22 percent. In addition, an average intake of at least 20 grams of nuts was also associated with a halved risk of death from respiratory disease and a 40 percent reduction in the risk of diabetes. Dagfinn Aune, the study’s first author and corresponding author, said nuts are so beneficial to health because of their nutritional value. Nuts are rich in fiber, magnesium and polyunsaturated fats. These nutrients are beneficial in reducing the risk of cardiovascular disease and can lower cholesterol levels. Some nuts are also rich in antioxidants. These antioxidants can fight oxidative stress and reduce the risk of cancer. Although nuts are high in fat, they are also high in fiber and protein. Some evidence suggests that nuts may in fact reduce the risk of obesity.