There is a type of root vegetable that not only supports the cardiovascular system but also has the potential to reduce the risk of colorectal cancer – which is on the rise among young people.
Nutrition expert Angel Luk, currently working in Canada, revealed that the food mentioned above is carrots. Every 100 grams of raw carrots contains 2.8 grams of fiber, 320 mg of potassium, and an impressive amount of vitamin A.
Carrots protect the body against high blood pressure and cancer.
A 2023 review published in the scientific journal European Journal of Nutrition found that consuming carrots may lower blood pressure, according to the health news site Healthdigest.
Furthermore, clinical studies also support the hypothesis that carrots are a key food in preventing certain types of cancer. Specifically, a 2020 study published in the scientific journal Nutrients, involving over 57,000 participants, showed that eating 2-4 carrots per week reduced the risk of colorectal cancer by 17%.
Research has found that consuming carrots may lower blood pressure and prevent cancer.
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Another study published in 2022 in the scientific journal Frontiers in Nutrition also concluded that eating carrots regularly may reduce the risk of developing colorectal cancer. Notably, the results suggest that only moderate amounts are needed to produce a positive impact; more does not add to the benefit.
Opinions from nutrition experts
According to expert Luk, the carotenoids, phenolic acids, and polyacetylenes in carrots are compounds that help fight colorectal cancer.
Expert Luk added: To enhance the cancer-preventing and high-blood-pressure-lowering effects of carrots, they should be combined with a healthy diet rich in fruits and vegetables, according to Healthdigest.