The expert named the useful properties of pumpkin and the risks of its excessive consumption.

Pumpkin can become a useful part of the diet due to its content of vitamins, minerals and fiber, but some people should use it with caution. Alexander Umnov, senior lecturer at the Department of Surgery at the Medical Faculty of the State University of Education, told Izvestia on September 6 about the benefits and possible risks of pumpkin dishes.

According to the expert, pumpkin contains a large amount of beta-carotene, which is converted into vitamin A in the body. This substance is important for maintaining vision, the immune system, the condition of the skin and mucous membranes. In addition, this product contains vitamin C, which is involved in maintaining immunity, collagen synthesis and iron absorption. Vitamin E acts as an antioxidant and helps protect cells from damage, while B vitamins are involved in various metabolic processes of the body.

"Among the minerals in pumpkin, potassium and magnesium are especially valuable. Potassium helps maintain the functioning of the cardiovascular system and regulate blood pressure, while magnesium is essential for the normal functioning of the nervous system and muscles. Another advantage of pumpkin is its high fiber content. It promotes the normal functioning of the intestines, helps prevent constipation, supports beneficial microflora and promotes a longer feeling of fullness," said the expert.

According to Umnov, the antioxidants in pumpkin, including the carotenoids lutein and zeaxanthin, help the body fight oxidative stress.

Separately, the expert noted the benefits of pumpkin seeds. They contain zinc, magnesium and other useful substances. They should not be thrown away when cooking pumpkin dishes: they can be dried and used in the diet.

At the same time, the expert emphasized, there are situations when pumpkin consumption should be limited. In case of exacerbation of diseases of the gastrointestinal tract, including gastritis, peptic ulcer, colitis and pancreatitis, the product may increase discomfort due to the content of fiber and organic acids.

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Experts advise taking into account the glycemic index of foods.

Pumpkin should be treated with caution by people with cholelithiasis. According to Umnov, its choleretic effect in some cases can provoke the movement of stones. It is also important for patients with renal insufficiency to consider the amount of pumpkin in the diet due to its high potassium content. If the kidneys are malfunctioning, an excess of this mineral can be dangerous.

According to the expert, people with diabetes should not consume pumpkin in large quantities, as the product contains carbohydrates and can affect blood glucose levels. In addition, some people may have an individual intolerance or an allergic reaction. Excessive consumption of pumpkin may cause bloating or loosening of the stool.

The expert also warned that with prolonged consumption of large amounts of pumpkin, the skin may turn yellowish due to the accumulation of carotene. This condition is called carotene jaundice and is not associated with impaired liver function.

According to Umnov, the cooking method also plays an important role. If you add a lot of sugar, cream or butter to pumpkin desserts, their caloric content increases significantly, and this option can no longer be considered a dietary option. To get the most out of the product, the doctor recommends giving preference to baked or stewed pumpkin. Such dishes are usually easier to digest than raw pumpkin, which may not be suitable for everyone.

For better absorption of fat-soluble vitamins A and E, the expert advises combining pumpkin with a small amount of vegetable fats, such as olive oil. At the same time, the main rule is to observe moderation and take into account the individual reaction of the body. If discomfort appears after eating pumpkin, it is worth adjusting the amount of product in the diet.

Nutritionist Anton Polyakov told on September 2 how many pumpkins you can eat per day without harm to your health. According to him, the optimal daily serving is 200-400 g. This is enough to get useful substances without putting too much strain on the digestive system.