Insights & Discussion
Carrot and carotene consumption could diminish the risk of a wide range of negative health consequences, including multiple types of cancer.
An umbrella review methodology was adopted to identify connections between carrot and carotene intake and various health outcomes. We turned to databases such as Web of Science, PubMed, and Embase to find the needed data. The analysis included the collected evidence from both interventional and observational studies that focused on carrots, carotene, and any related health impact. To estimate the summary effect size for each correlation, both random and fixed effects models were employed.
The study reviewed a total of 1329 studies and utilized the data from 30 meta-analyses with 26 health outcomes that fit the eligibility requirements. These featured outcomes related to various types of cancer, fractures, age-related cataract, sunburn, and Alzheimer's disease. The associations were analyzed between the health outcomes and the intake of carrots, intake of carotene, and serum carotene levels.
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Carrot consumption, beyond its β- and α-carotene content, significantly reduces cancer risk, highlighting polyacetylenes as potential anti-cancer agents, urging active promotion of carrot intake.
2023 SSRN Electronic Journal Carrot Intake is Consistently Negatively Associated with Cancer Incidence: A Systematic Review and Meta-Analysis of Prospective Observational Studies Ojobor CC, O'Brien GM, Siervo M, Ogbonnaya C, Brandt K
Systematic Review Carotene Carrot
The study conducted a comprehensive search across various databases for studies published until June 9, 2022, exploring the relationship between carrot intake, α-carotene intake, α-carotene plasma concentration, and cancer incidence. Involving 198 observational studies, the systematic review identified 50 prospective studies (52,000 cases) linking carrot intake (directly or as α-carotene) to a substantial reduction in cancer risk (RR 0.90, 95% CI 0.87–0.94, P < 0.0001). Additionally, 30 prospective studies (91,331 cases) examining plasma α-carotene levels revealed a similarly significant risk reduction (RR 0.80, 95% CI 0.72–0.89, P < 0.0001), with moderate inter-study heterogeneity (I2 = 36% and 26%) and nonsignificant interaction with cancer types.
The findings emphasize the robust association between carrot consumption and decreased cancer risk, urging active encouragement of carrot intake. While α-carotene was used as a marker, the study suggests the need for further investigations into non-carotene-focused hypotheses to understand the underlying mechanisms of this association.
Regular consumption of raw carrots is associated with a significant, dose-dependent reduction in lung cancer incidence, suggesting a potential cancer-protective effect attributed to polyacetylenic compounds, particularly falcarinol and falcarindiol, present in raw carrots.
2023 Nutrients Carrot Intake and Risk of Developing Cancer: A Prospective Cohort Study Deding U, Baatrup G, Kaalby L, Kobaek-Larsen M
Cohort Study Adenocarcinoma Cancer Cancer Risk
This research involved a long-term study of 55,756 Danish citizens over a period of more than 25 years. The focus was on investigating the relationship between regular consumption of raw carrots and the development of various cancers, predominantly adenocarcinomas and leukemia. The study assessed whether the frequency of carrot consumption influenced the incidence of lung, pancreatic, breast, prostate cancer, and leukemia. Additionally, it compared the effects of eating raw versus processed carrots.
The study found that eating raw carrots regularly was associated with a reduced occurrence of lung cancer. This link was less clear for pancreatic cancer and non-existent for breast and prostate cancer. The research suggested that the cancer-preventive properties of raw carrots could be attributed to specific compounds, namely falcarinol and falcarindiol. These compounds are not present in cooked carrots. This significant finding points towards the potential of raw carrots in cancer prevention, particularly for lung cancer.
Crocin, a compound derived from saffron, has shown considerable potential in hindering tumor growth and improving immune status, across various malignant tumors.
2023 PeerJ Advances on the anti-tumor mechanisms of the carotenoid Crocin Bao X, Hu J, Zhao Y, Jia R, Zhang H, Xia L
Review Article Anti-Tumour Breast Cancer Cervical Cancer
The methodology for the study involved an in-depth review of modern pharmacological studies that have analyzed the therapeutic effects of crocin, a natural compound that can be extracted from saffron. Various anti-tumor effects were assessed including the induction of tumor cell death (apoptosis), restrictions on tumor cell proliferation, and potential barriers to invasion and metastasis of these cells. The potential for enhancement of sensitivity to chemotherapy and improvement of immune status were also examined.
Following the review, the study revealed that crocin has significant anti-tumor properties. It showed that this natural compound can induce apoptosis in tumor cells, inhibit their expansion and progression, and even prevent their invasiveness and metastasis. Furthermore, crocin demonstrated the potential to enhance the body’s responsiveness to chemotherapy and help boost the immune system. These effects were observed across a range of different malignant tumors, including stomach, liver, cervical, breast, and colorectal cancers.
Carrot's bioactive compounds can regulate immune response, reduce oxidative stress, and prevent damaging oxidative destruction, making it a potential preventive tool for various diseases.
2022 Journal of Functional Foods Critical review on the immunomodulatory activities of carrot’s β-carotene and other bioactive compounds Anjani G, Ayustaningwarno F, Eviana R
Review Article Anti-Inflammatory Carotene Carrot
In this literature review, mechanisms were proposed for how the antioxidant properties of carrot’s β-carotene and other bioactive compounds, such as phenolic acid, flavonoid, polyacetylene, and ascorbic acid could modulate the immune system. These proposals were centered around three main paths: anti-inflammatory response modulation, antioxidant response modulation, and overall immune response modulation (which involves both innate and adaptive responses).
In the discussion of results, it was revealed that the bioactive compounds in carrots have the ability to regulate pro-inflammatory and anti-inflammatory cytokines, and are also capable of reducing oxidative stress. This was shown by the decrease in the accumulation of reactive oxygen species and an increase in antioxidant capacity, which collaboratively helps to minimize destructive oxidative destruction. Additionally, these compounds influenced immune components, specifically via the regulation of leukocytes, antigens, immunoglobulins, and histamine levels. As a result, carrots were defined as a functional food source capable of immune modulation and potential prevention and treatment for a range of diseases.
Moderate consumption of carrots is associated with a lower incidence of colorectal cancer, implying a potential cancer prevention effect in a certain dose-range.
2022 Frontiers in Nutrition Association of Dietary Carrot/Carotene Intakes With Colorectal Cancer Incidence and Mortality in the Prostate, Lung, Colorectal, and Ovarian Cancer Screening Trial Jiang Z, Chen H, Li M, Wang W, Fan C, Long F
Cohort Study Carotene Carrot Colorectal Cancer
The research analysed the dietary intake of carrots/carotene and their relationship to colorectal cancer incidence and mortality in a cohort from the Prostate, Lung, Colorectal, and Ovarian Cancer Screening. The study involved 101,680 participants who joined the cohort between November 1993 and July 2001. The hazard ratios were estimated through multivariable Cox regression analyses. Additionally, subgroup analyses and interaction tests were conducted to check for potential effect modifiers. A generalised additive model was used to examine the non-linear trend of the exposure to cancer-related outcomes.
In total, the study documented 1,100 colorectal cancer cases and 443 cancer-related deaths. It was discovered that dietary carrot intake was linked to a 21% lower risk of colorectal cancer incidence for those in the 4th quintile group compared to the lowest quintile group. Increase in carrot intakes, on a per standard deviation, did not reveal any statistically significant associations with the disease incidence. There were no significant associations found between dietary α-, and β-carotene intake and colorectal cancer incidence, nor were there any associations between carrot/carotene intakes and cancer mortality. They also observed no non-linear dose-response relationships between dietary carrot, α-, and β-carotene intake and colorectal cancer incidence and mortality. Notably, the study found that smoking status could potentially modify the association of dietary carrot intake with incidence of colorectal cancer, but not mortality.
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