Bamboo emerges as promising sustainable superfood in global academic review

The world’s first academic review of bamboo consumption has identified a wide range of potential health benefits, suggesting the fast-growing plant could emerge as a sustainable “superfood” for global diets.

The review, led by researchers at Anglia Ruskin University, is the first to collate and analyse all published research into bamboo consumption, including human trials and laboratory studies on human cells.

Bamboo is already a dietary staple in parts of Asia, particularly China and India, and is the fastest growing plant on earth, with some varieties capable of growing up to 90cm per day. The researchers say its nutritional profile and sustainability credentials could make it increasingly relevant for food manufacturers and product developers worldwide.

Senior author Lee Smith, Professor of Public Health at Anglia Ruskin University, said:

Bamboo is already commonly eaten in parts of Asia and it has huge potential to be a healthy, sustainable addition to diets worldwide – but it must be prepared correctly.”

The notable nutritional benefits of bamboo shoots

Nutritional analysis shows bamboo shoots are high in protein, low in fat and contain moderate levels of fibre, alongside amino acids, selenium and potassium. They are also a natural source of vitamins including thiamine, niacin, vitamin A, vitamin B6 and vitamin E.

Evidence from human trials suggests bamboo shoots could help improve metabolic health. Studies reported better glycaemic control, indicating potential benefits for blood sugar regulation, and improvements in lipid profiles, which may reduce the risk of cardiovascular disease. Bamboo also provides dietary fibres such as cellulose, hemicellulose and lignin, which improve bowel function.

Human studies further identified increased antioxidant and anti-inflammatory activity, lower cell toxicity and improved cell viability following bamboo consumption. Laboratory research supported these findings, demonstrating strong antioxidant properties and probiotic effects that could promote beneficial gut bacteria.

The review also highlights potential applications in food processing. Bamboo compounds inhibit furan formation and reduce acrylamide – toxic chemicals formed during frying or roasting – suggesting bamboo-derived ingredients could improve food safety.

However, the researchers warn that bamboo must be correctly prepared. Some species contain cyanogenic glycosides, which can release cyanide if eaten raw, while one study found compounds that may interfere with thyroid hormone production, increasing the risk of goitre. Both risks can be avoided through proper pre-boiling.

Smith added:

The multiple health benefits we identified, including its potential to tackle modern health challenges like diabetes and heart disease, are likely due to the nutritional content of bamboo and its extracts, with bamboo rich in proteins, amino acids, carbohydrates, minerals and vitamins.

Our review shows bamboo’s clear promise as a possible ‘superfood’, but there are also gaps in our knowledge. We could only find four studies involving human participants that met our criteria, so additional high-quality human trials are necessary before we can make firm recommendations.”