How soup heals colds

The problem of respiratory infections

Acute respiratory infections are a major health problem on a global scale, significantly contributing to morbidity, health care and mortality costs. In 2019, they represented 17.2 billion cases. Vulnerable populations, especially the elderly and children under the age of five, are the most exposed to serious, even fatal, outcomes.

Currently, acute respiratory infection strategies are mainly based on fever (antipyretic), pain (pain relievers) or to release respiratory (decongestant). Although these interventions are widely used, their effectiveness is sometimes limited and concerns about their potential side effects, especially in children, arouse interest in alternative approaches.

It is in this context that soup appears as a particularly interesting option: simple, accessible to the greatest number, anchored in popular and safe traditions.

Soup, a traditional “drug” finally studied scientifically

Used for generations against respiratory diseases, soup is adopted by families around the world. It is considered a “medicinal food”, supposed to bring hydration and essential nutrients beneficial to restoring the patient.

However, despite its widespread use, scientific evidence validating these claims remain limited. It is this gap that researchers from the University of Western Scotland wanted to fill, thanks to a systematic review evaluating the benefits of soup in the management of acute respiratory infections in adults (1).

Faster healing and less inflammation

Four studies on 342 patients with respiratory infections (colds, flu, COVID-19) met the inclusion criteria. The results showed a slight reduction in the severity of symptoms and the duration of the disease (from 1 to 2.5 days). A study found that those who consume soup (chicken broth, barley, or vegetables) are recovered up to 2.5 days faster. Typical symptoms – nasal congestion, fatigue, sore throat – are also attenuated.

Two studies reported a Reduction of inflammation markers (Il-6, TNF-α, CRP), which suggests that the soup could calm an excessive immune response.

“There are several reasons why the soup can be beneficial, explains Sandra Lucas, main author of this analysis (2). It is hot, moisturizing and generally rich in nutrients. Ingredients such as garlic, onion, ginger and green leafy vegetables have anti-inflammatory, antimicrobial and immune properties. The heat can also help to streamline mucus, soothe sore sore and promote general comfort during the disease. »»

How to choose a soup

The best is obviously “homemade soups” to master its composition. We offer you different recipes on our site.

• Detox soup

• “Carotenoid” butternut & sweet potato soup

• Fish soup with Thai flavors

• Vegetable & lentil velvety

Velve, soup, soup, what differences?

Formerly the soup was a meal made of bread soaked in a hot liquid; Today it designates all the hot or cold liquid preparations containing vegetables, legumes, starchy foods, cheese … Velvetés and soups are soups. If the soup is rather liquid, the velouté is much more creamy and generally contains cream and flour.

If you run out of time, the use of supermarket soups can be practical. But beware, in this department, not all soups are created equal. Your first reflex must be to read the list of ingredients to verify that the soup has a sufficient vegetable content: forget the soups that contain less than 40 % vegetables (the potato does not count!) And prefer those which contain at least 50 %. In a soup, preponderant foods should be vegetables; It may seem logical but that is not necessarily what industrialists offer you.

To find out more: supermarket soups: how to choose them? (subscribers)