Emma Miller
Masana sun ba da shawarar cin kwai uku zuwa hudu a mako. Kwai suna cikin abincin kowane mutum. Koyaya, masana sun jera kyawawan kaddarorin ƙwai kuma sun yi magana game da sakamakon amfani da wannan samfur na yau da kullun.
A cewar likitoci, na dogon lokaci, ana daukar ƙwai a cikin samfuran da suka fi cutarwa, suna la'akari da su babban tushen mummunan cholesterol kuma, a sakamakon haka, cututtuka na tsarin zuciya da jijiyoyin jini (stroke, atherosclerosis).
Duk da haka, sabon binciken ba wai kawai ya saɓa wa wannan ikirari ba har ma ya tabbatar da fa'idar ƙwai a yaƙi da irin waɗannan cututtuka.
A cewar wani wallafe-wallafen da aka buga a mujallar Likitanci ta Biritaniya, waɗanda suka ci ƙwai har biyar a mako sun sami raguwar haɗarin kamuwa da cututtukan zuciya da kashi 10 cikin ɗari idan aka kwatanta da waɗanda ke cin wannan samfurin da wuya. Koyaya, wani labarin a cikin Journal of the American College of Cardiology ya kira wannan ƙarshe cikin tambaya. Masana kimiyya sun yi imanin cewa binciken da abokan aikin Birtaniya suka yi bai yi la'akari da cikakken abincin ba.
Kamar yadda kuka sani, 'ya'yan itatuwa, kayan marmari, masu wadataccen fiber, da motsa jiki na yau da kullun suna taimakawa wajen rage matakan cholesterol. Kungiyar samar da abinci ta Jamus ta ba da shawarar cin kwai uku zuwa hudu a mako ga wadanda ba su da ciwon suga ko ciwon zuciya.
Masana kimiyyar Sweden sun gano cewa ana iya ƙara al'ada zuwa ƙwai shida, amma waɗanda suka ci fiye da haka yakamata a shirya su don mummunan sakamako.
Har ila yau, hanyar dafa abinci yana da tasiri: ƙwai da aka dafa sun fi sauƙi don narkewa fiye da ƙwai da aka yi da naman alade da aka dafa a cikin mai. A lokaci guda, zabar man kayan lambu da kuma ƙara tumatir zai sa tasa ya daidaita.
