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.