Scientists call chicken soup a bona fide remedy
December 1, 2000 2 minutes read
Scientists call chicken soup a bona fide remedy
When clinicians at the Nebraska Medical Center in Omaha announced that chicken soup helps fight colds, they confirmed what their early Greek and Jewish predecessors believed all along. Led by Stephen Rennard, MD, FCCP, of the Medical Center’s Pulmonary and Critical Care Medicine Section, the group recently published the results of a controlled study.1
"A variety of soup preparations was evaluated and found to be variably, but generally, able to inhibit neutrophil chemotaxis. The current study, therefore, presents evidence that chicken soup might have an anti-inflammatory activity, namely the inhibition of neutrophil migration," Rennard says.
Grandma’s soup, the recipe used in the study, has ingredients not found in every chicken soup: whole chicken plus extra wings, onions, sweet potato, parsnips, turnips, carrots, celery stems, parsley, plus salt and pepper to taste.
For comparison, 13 commercially available soups, prepared according to the directions on the labels, were analyzed. Five of the commercially available soups had more potent anti-inflammatory effects than Grandma’s soup. The identity of the active ingredient or ingredients remains unknown. Although the vegetables have proven medicinal activities, in themselves, they did not show the anti-inflammatory effects of the whole soup.
The researchers explain that "the chicken soup recipe used for the majority of these experiments is very highly regarded locally." A unique feature is that the vegetables, once they are cooked, are removed from the broth, pureed, and returned to the soup.
The anti-cold properties are present in the broth after the vegetables are cooked and removed for the puree step. The scientists also note, "inhibitory activity was observed with several other recipes that lack the vegetable particulates. Thus, while the identity of the biologically active materials is unknown, it seems likely they are water soluble or extractable."
The five most potent commercially prepared soups are: Campbell’s Ramen noodles, chicken flavor; Cup o’ Noodles, oriental, Nissin; Health Valley Fat-free Garden Noodle; Campbell’s Vegetable soup with beef stock; Campbell’s Vegetarian vegetable. They write, "Many of the soups inhibited neutrophil chemotaxis. Five inhibited more potently (at an identical dilution) than did Grandma’s traditional soup."
Reference
1. Rennard BO, Ertl RF, Gossman GL, et al. Chicken soup inhibits neutrophil chemotaxis in vitro. Chest 2000; 118(4):1,150-1,157.
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