James A. Surrell, M.D.

The following information is reported in multiple scientific resources, as reported by the American Institute for Cancer Research.

They report that the cancer-fighting potential comes from carrots being a non-starchy vegetable as well as a source of carotenoids and other phytochemicals. Beta-carotene is the carotenoid that has received the most attention, and research into various other carrot ingredients is underway.

After a systematic review of this global scientific research literature, AICR analyzed how vegetables and their nutrients affect the risk of developing cancer. The following research results are based on quality human studies that meet specific criteria and biological explanations for these findings.

They now report that there is convincing research findings that is strong enough to justify the following findings and recommendations. There is probable evidence that carrots, as non-starchy vegetables, may decrease the risk of the following human cancers.

The cancers noted in these studies include various digestive system cancers, including mouth, pharynx and larynx, esophagus, stomach, and colorectal cancers. Further, this research evidence suggests that these research results are generally consistent in their overall conclusions that carrots may possibly reduce the risk of multiple cancers.

Again, although the evidence is somewhat limited and is on-going, this limited evidence suggests that foods containing carotenoids, such as when eating raw carrots, may indeed also decrease the risk of lung cancer, breast cancer, and bladder cancer.

Although the research regarding the above is ongoing, it may well be a healthy choice to do the following. “Eating a raw carrot a day may make some cancers stay away.”