@drsarahballantyne: A 2025 systematic review and meta-analysis found that people who eat more carrots (based on food frequency questionnaires) have a 10% lower risk of developing cancer. When carrot consumption was assessed based on plasma alpha-carotene concentration, a 20% lower risk was observed. Studies on carrot/α-carotene intake showed a significant linear dose–response relationship with 4 ± 2% lower risk for a carrot intake of one serving per week, and a 20 ± 10% lower cancer risk for 5 servings per week (400 g, 60 g per day). Carrot consumption was consistently negatively associated with cancer incidence across a wide range of geographical regions, exposure types and cancer types. The protective effects were linked not just to beta-carotene, but also to other health-promoting compounds found in carrots like polyacetylenes and other phytonutrients. #nutrivore #nutrients #carrot #carrots #betacarotene #cancer

Sarah Ballantyne, PhD

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Friday 01 August 2025 17:01:00 GMT