2024-07-11 06:47:19
Many factors influence the risk of cancer – including diet. Carrots are once again the focus of research. A different ingredient than previously thought is responsible.
Every year, around half a million people in Germany are newly diagnosed with cancer. Numerous factors such as genes or spontaneous changes in the genetic material play a role in the development of this disease.
However, one thing is also clear: According to the German Cancer Aid, around 40 percent of cancer cases are caused by an unhealthy lifestyle. And diet is a crucial factor in this. A study by Newcastle University in England found that regular consumption of carrots can help reduce the risk of cancer by up to 20 percent.
In this article, you will learn why carrots are so healthy and how much you need to eat to benefit most from their protective effects.
It has long been suspected that the precursor of vitamin A contained in carrots, so-called beta-carotene, can protect cells in the body. In this way, the provitamin can potentially reduce the risk of cancer. Research has therefore focused heavily on beta-carotene as the key active ingredient in carrots. However, the effect in clinical studies on humans was not very great.
Beta-carotene is a plant pigment. It gives carrots their orange color. Beta-carotene is also a so-called provitamin and is converted into vitamin A in the body. This is not only essential for vision and growth, but also has a positive effect on the skin and strengthens the immune system.
The researchers at Newcastle University therefore also looked at the other ingredients in carrots. They assumed that carrots have a protective effect due to their content of one or more other plant substances that are only or mainly found in carrots: so-called polyacetylenes and isocoumarins.
Both plant substances have anti-inflammatory properties. The polyacetylene falcarinol in particular is said to have anti-tumor effects. It has shown anti-cancer potential in cell and animal experiments.
For their research, scientists at Newcastle University analyzed 198 international studies that examined how carrot consumption affects cancer risk.
The result: In 80 studies with over 60,000 subjects, the risk of cancer was reduced by up to 20 percent through regular consumption of carrots. The differences between the studies were only moderate, and the effect for different types of cancer hardly differed either. According to the researchers, eating carrots is therefore “clearly associated with a reduced risk of cancer.”
It is known that higher education and a high socioeconomic status are often associated with a generally healthier lifestyle. To avoid the possibility that the protective effect against cancer is due to one of these factors, only studies were used in which these influencing factors were statistically excluded. In this way, the results are more likely to be due to the consumption of carrots.
They found that people who eat five portions of carrots per week benefit most from the protective effect. But even eating just one portion per week can reduce the risk by four percent. One portion corresponds to about a handful of sliced raw carrots.
However, it should be emphasized that eating carrots alone is not a cure-all for cancer. What is important is an overall healthy lifestyle.
In general, whole grain products, legumes and lots of fresh vegetables and fruit are part of a healthy diet. The vitamins and fiber they contain help reduce the risk of many types of cancer.
In addition to a balanced diet, other lifestyle factors are also important for preventing cancer. These include regular exercise and avoiding cigarettes and alcohol. You can find more tips on how to reduce your risk of cancer here.
Ultimately, the development of cancer depends on a variety of factors – both genetic and environmental. Nevertheless, a healthy diet with plenty of plant-based foods such as carrots can be an important step in counteracting the risk of cancer.