Consistent consumption of raw carrots is associated with protection against lung cancer, leukemia, pancreatic cancer, and large bowel cancer.
Various cohort studies have demonstrated the role of consistent consumption of fruits and vegetables in reducing the risk of various types of cancer. Carrots are a major source of falcarinols, which have been shown to inhibit growth in human cancer cell lines and neoplastic transformation in the large bowel of rats. This cohort study confirms the role of consistent consumption of raw carrots in protecting against lung, large bowel, and pancreatic cancer and leukemia. These study findings are published in the journal Nutrients.
Raw Carrot Consumption Has a Significant Role in the Prevention of Lung Cancer
Among the different adenocarcinomas included in this study and leukemia as the control, the study investigators observed a significant difference between the intake of processed and raw carrots in the prevention of lung cancer. The preventive effect is relatively higher than seen in the risk for colorectal cancer. The differences in the risk for pancreatic cancer and leukemia are not significant.
Carrot Consumption and Hormone-Influenced Cancer: Limited Correlation Found
The relationship between carrot consumption and the occurrence of hormone-influenced breast and prostate cancers differed. In general, there was no significant association between consuming raw or processed carrots and the incidence of these types of cancer.
Raw and Processed Carrot Intake Found Not to Impact Risk for Some Forms of Cancer
The risk of developing leukemia, breast cancer, and pancreatic cancer during follow-up was not significantly different based on consuming raw or processed carrots. Similarly, processed carrot intake did not appear to affect the risk of prostate cancer.
Carrot Consumption and Healthy Lifestyle Behaviors
People who consume carrots may also exhibit a greater tendency than their counterparts to adopt other healthy lifestyle behaviors.
This cohort study indicates that consistent consumption of raw carrots may play a role in mitigating the risk of lung cancer, similar to that for colorectal cancer, as found in previous studies. Raw carrots also reduce the risk of leukemia, large bowel, and pancreatic cancer; however, there are no significant differences between raw and processed carrots in this context.
Deding, U., Baatrup, G., Kaalby, L., & Kobaek-Larsen, M. (2023). Carrot Intake and Risk of Developing Cancer: A Prospective Cohort Study. Nutrients, 15(3), 678. MDPI AG. Retrieved from http://dx.doi.org/10.3390/nu15030678