Carrots have long been hailed as an excellent source of fibre and a great vegetable for healthy vision. However, a recent study has revealed that regularly eating carrots can even slash your risk of cancer.
According to the study published in Critical Reviews in Food Science and Nutrition, a detailed analysis of 80 prospective cohort studies revealed that eating carrots can lower the risk of all cancers by 10-20%.
Anti-Cancer Properties Of Carrot
The study revealed that this percentage of anti-cancer properties makes carrots the main dietary source of anti-cancer compounds like polyacetylenes. The researchers then tried to calculate the amount of carrots one should consume to avail of these anti-cancer properties. This is also necessary as the European Food Safety Authority (EFSA) requires data about the dosage amount as a prerequisite to validate the health claim that carrot consumption can lower cancer risk.
To calculate this, the researchers analysed 50 prospective cohort studies with subjects from across the globe, that considered a wide range of cancers from colorectal, breast, prostate, lung, and other types.
The researchers found:
- In studying 52,000 cancer cases, carrots showed a 10% relative reduction in cancer risk.
- Alpha-carotene, a compound found in carrots showed a relative risk reduction of 20% in 30 prospective cohorts with 9331 cancer cases.
- Studying the consumption of both, carrots and alpha-carotene, the researchers found that one serving per week lowers cancer risk by 2-6%. Five servings per week lowered the risk by 10-30%.
The researchers commented, “These results provide enhanced support for cost-effective and safe public health recommendations and interventions to increase carrot intake, as part of the overall consumption of vegetables and fruits, to reduce the risk of cancer and other diet-related diseases," the researchers wrote.
Anti-Cancer Foods
While the cancer-fighting properties of carrots have been proven by the above studies, constructing a diet that helps you fight or delay cancer must include several fruits or vegetables that also have anti-cancer properties. According to the American Institute of Cancer Research (AICR), some of these foods that you can include in your diet are:
- Fruits: Apples, blueberries, cherries, grapefruit, oranges, grapes, raspberries, strawberries
- Vegetables: Asparagus, broccoli, brussels sprouts, cauliflower, garlic, kale, spinach, winter squash, tomatoes
- Seeds: Coffee, flaxseed,
- Pulses: Dry beans, peas, soy, and lentils
- Nuts: Walnuts
- Whole grains
The researchers who studied the anti-cancer properties of carrots concluded that their study underscored the importance of recognising other vegetables and fruits that may have cancer-related effects. The researchers concluded by encouraging the consumption of carrots and urging for further research to further determine the benefits of cancer consumption.
