ERNÄHRUNG

An den Empfeh­lun­gen des World Cancer Rese­arch Fund Inter­na­tio­nal zur Krebsprävention kann man erken­nen, welchen Einfluss gerade auch die Ernährung auf das Erkran­kungs­ri­siko haben kann, sei es in Form eines gestei­ger­ten Verzehrs von Fast Food und Soft­drinks und die konse­quente Gewichts­zu­nahme, oder des protek­ti­ven Nutzens einer ausrei­chen­den Zufuhr von Gemüse.

Mit Bezug auf die Empfeh­lung für den Verzehr von mehr Gemüse, Obst, Hülsenfrüchten und Voll­korn sollen im Folgen­den einige Lebens­mit­tel und Lebens­mit­tel­grup­pen vorge­stellt werden, die im beson­de­ren Maße Einfluss auf das Krebs­ri­siko, und wahr­schein­lich auf die Gesund­heit gene­rell nehmen können. Denn obwohl prin­zi­pi­ell alle Gemüse- und Obst­sor­ten als gesund betrach­tet werden können, gibt es einige, die ein beson­ders großes Poten­tial mit sich bringen.

Die nächste Pflan­zen­fa­mi­lie wirkt vergli­chen mit den Kreuzblütlern eher unschein­bar: Die Zwiebelgewächse. Ob Knob­lauch, Gemüsezwiebel, Porree, Schnit­to­der Bärlauch, alle Vertre­ter dieser Fami­lie zeich­nen sich durch bestimmte Schwe­fel­ver­bin­dun­gen aus, die ihnen sowohl ihr charak­te­ris­ti­sches Aroma, als auch ihren gesund­heit­li­chen Nutzen verleihen.

Es gibt wohl kaum eine Pflan­zen­fa­mi­lie, die sich derart univer­sell in der kuli­na­ri­schen Tradi­tion verschie­de­ner Kultu­ren wieder­fin­det, wie Zwiebelgewächse.
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