Carrots Reduce the Risk of Cancer

Carrots have been found to reduce the risk of developing cancer, according to scientists. A meta-analysis of 198 scientific studies involving over 4.7 million patients revealed that consuming carrots in both raw and cooked forms can lower the risk of cancer. On average, consuming 400 grams of carrots per week was associated with a 20% reduction in the risk of oncological diseases. The positive effect was even observed with smaller quantities of the vegetable.