Yes, a new study suggests, just as apple season arrives. In Sweden, where rates of kidney cancer are among the world’s highest, researchers found that people who ate an apple a day — and just a small apple, at that — had 60% less risk of kidney cancer than non-apple eaters.
Eating more fruit in general was linked to lower risk, too — but the study looked at apples alone because they’re so popular in Sweden. In fact, many Swedish families grow their own apple trees in the backyard, says study co-author Alicja Wolk, University Hospital, Uppsala, Sweden. Orange and dark green veggies like carrots and kale may also ward off kidney cancer, a previous study found (Cancer Epidemiology, Biomarkers & Prevention, April 1997).
What’s the best eating apple
We posed this question to four top owner/chefs of four legendary American restaurants. Their favorites? Three full-flavored “specialty” apples shipped only in small quantities beyond their growing areas. If you find these varieties in a farmer’s market or grocery, pounce. (All can be used for cooking, too.) Or, try any locally grown apple – they’re often the most flavorful.
| EXPERT | FAVORITE APPLE |
WHAT’S SO TEMPTING |
| Tom Douglas (Dahlia Lounge, Seattle) |
Melrose: shiny skin, red with yellow background; top growing state — Ohio |
Very sweet with a hint of tartness; very firm |
| Larry Forgione (An American Place, NYC) Alice Waters (Chez Panisse, Berkeley, CA) |
Gravenstein: yellowish-green streaked with red; top growing state — California |
Decidedly tart; soft skin, crisp interior |
| Jack McDavid (Jack’s Firehouse, Philadelphia) |
Stayman: dull skin, deep purplish red; top growing state — Pennsylvania |
Balance of tangy and sweet; lushly juicy and crisp |
