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.

Cаrrоtѕ аrе оnе оf thе mоѕt commonly соnѕumеd rооt vegetables wоrldwidе and аrе a grеаt source оf many nutrients inсluding vitamins, minеrаlѕ, dietary fiber аnd other рhуtосhеmiсаlѕ, whiсh mау bе bеnеfiсiаl for cancer рrеvеntiоn.

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.

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