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Association of Dietary Carrot/Carotene Intakes With Colorectal Cancer Incidence and Mortality in the Prostate, Lung, Colorectal, and Ovarian Cancer Screening Trial
Individuals who enjoy consuming carrots are less likely to develop and die from colorectal cancer.
This study clarified if frequent ingestion of carotene-containing foods, such as carrots, is associated with reduced rate of occurrence and deaths from colorectal cancer in a study group comprising 101,608 US men and women. Researchers followed the diet and health of all the participants for an average of 8 years.
Researchers discovered that keen consumers of carrots and other carotene-rich foods had slight chances of suffering and dying from colorectal cancer. This study supports the hypothesis that eating of foods high in carotene regularly may be beneficial for the prevention of colorectal cancer diagnosis and mortality.
Research Summary Information
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2022
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Zongze Jiang, Huilin Chen, Ming Li, Wei Wang, Chuanwen Fan, Feiwu Long
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Department of Gastrointestinal Surgery, Bariatric and Metabolic Surgery, West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu, China. Research Center for Nutrition, Metabolism and Food Safety, West China-PUMC C.C. Chen Institute of Health, Sichuan University, Chengdu, China. Department of Immunology, Institute of Basic Medical Sciences, Chinese Academy of Medical Sciences, Beijing, China. School of Basic Medicine, Peking Union Medical College, Beijing, China. Department of Nutrition, Food Hygiene and Toxicology, Healthy Food Evaluation Research Center, West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu, China.
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