Higher Dietary Carrot Intake Associated With A Decreased Risk Of Breast Cancer

A high dietary intake of the root vegetable carrots may significantly decrease the risk of developing breast cancer.

Carrots are one of the most commonly consumed root vegetables worldwide and are a great source of many nutrients including vitamins, minerals, dietary fiber and other phytochemicals, which may be beneficial for cancer prevention.

Carrots are a rich dietary source of provitamin A carotenoids (β-carotene and, to a lower extent, α-carotene).

Carotenoids are hypothesized to reduce the risk of breast cancer due to their capacity for neutralizing different free radicals at different locations within membranes, inhibit cell proliferation, induce apoptosis, and suppress angiogenesis.

In addition, phenolic compounds in carrot also have antioxidant, antimutagenic, and antitumor activities.

Carrots Decrease Risk Of Breast Cancer

A meta-analysis published in 2018 estimated the association between dietary carrot intake and risk of breast cancer by conducting a meta-analysis of epidemiologic studies.

The present meta-analysis, including 2 cohort studies and 8 case–control studies, explored the association between dietary carrot intake and breast cancer risk.

The results showed that high carrot intake was associated with a 21% decreased risk of breast cancer.

The meta-analysis concluded:

The overall current literatures suggested that dietary carrot intake was associated with decreased risk of breast cancer. [1]

References

[1] Association between dietary carrot intake and breast cancer: A meta-analysis

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6156046/

The information in this article has not been evaluated by the FDA and should not be used to diagnose, cure or treat any disease, implied or otherwise.