Scientists from Anglia Ruskin University have found that consuming bamboo shoots improves blood sugar control, reduces inflammation, and supports gut health through antioxidant and probiotic effects. The study results were published in the journal Advances in Bamboo Science.

The research team analyzed all available scientific evidence on bamboo shoot consumption, including both human studies and cell-based experiments.

The analysis showed that bamboo is rich in protein, amino acids, potassium, selenium, and B-group vitamins, while being low in fat and containing moderate amounts of dietary fiber. In clinical studies, its consumption was associated with improved blood glucose control and a healthier blood lipid profile, indicating potential benefits for people with diabetes and those at increased risk of cardiovascular disease.

The dietary fibers found in bamboo—cellulose, hemicellulose, and lignin—were shown to improve intestinal function and enhance the body’s antioxidant and anti-inflammatory activity. In laboratory experiments, bamboo demonstrated probiotic effects by supporting the growth of beneficial gut bacteria. The product also reduced the formation of toxic compounds such as acrylamide and furan, which can be produced during heat processing of food.

At the same time, the researchers emphasize that bamboo should not be considered completely safe in all forms. Some species contain glycoside compounds capable of releasing toxic cyanide when consumed raw. However, according to the authors, these risks can be easily eliminated through proper предварительное boiling of the shoots.