Articles
New insights on the role of carrots in relieving the double burden of malnutrition and cancer
Article number
1393_18
Pages
139 – 146
Language
English
Abstract
The benefits of diets rich in vegetables, particularly carrots, which provide essential vitamin A and also reduce the risk of cancer, were recognised a century or more ago.
Determination of the role of β- and α-carotene in the provision of vitamin A was a key breakthrough of nutrition science.
Unfortunately, due to difficulties in the scientific process, until recently the cancer-preventive compounds in carrots eluded recognition.
Therefore, it was difficult to understand and communicate the many studies still showing associations of high carrot intake with reduced risk of cancer, particularly considering the well-documented increased cancer incidence caused by high-dose β-carotene supplements.
However, recent research has identified other carrot constituents, falcarinol and other similar polyacetylenes, which exhibit strong anti-cancer activity.
In cell cultures, their effects are many times stronger than similar effects of carotenes (if any), and polyacetylenes reduce cancer in different animal models when tested in similar doses as provided by carrots in human diets.
We analysed the data from published studies to define how much carrots reduce cancer risk in humans.
We conclude that eating 5 portions of carrot (400 g) per week reduces the risk of cancer by 20%. In our view, this research is sufficient for the World Health Organisation and similar entities to actively promote increased consumption and production of carrots.
This is particularly important as an affordable and sustainable option in regions affected by the double burden of malnutrition, where deficiencies in nutrients such as vitamin A co-exist with increases in cancer and other diseases associated with higher than optimal calorie intake.
These advances also highlight the need for even more research, particularly randomised controlled intervention studies with human volunteers.
However, more certainty is required before this knowledge can be implemented to support breeders and growers to optimise the composition and corresponding health benefits of carrots.
Determination of the role of β- and α-carotene in the provision of vitamin A was a key breakthrough of nutrition science.
Unfortunately, due to difficulties in the scientific process, until recently the cancer-preventive compounds in carrots eluded recognition.
Therefore, it was difficult to understand and communicate the many studies still showing associations of high carrot intake with reduced risk of cancer, particularly considering the well-documented increased cancer incidence caused by high-dose β-carotene supplements.
However, recent research has identified other carrot constituents, falcarinol and other similar polyacetylenes, which exhibit strong anti-cancer activity.
In cell cultures, their effects are many times stronger than similar effects of carotenes (if any), and polyacetylenes reduce cancer in different animal models when tested in similar doses as provided by carrots in human diets.
We analysed the data from published studies to define how much carrots reduce cancer risk in humans.
We conclude that eating 5 portions of carrot (400 g) per week reduces the risk of cancer by 20%. In our view, this research is sufficient for the World Health Organisation and similar entities to actively promote increased consumption and production of carrots.
This is particularly important as an affordable and sustainable option in regions affected by the double burden of malnutrition, where deficiencies in nutrients such as vitamin A co-exist with increases in cancer and other diseases associated with higher than optimal calorie intake.
These advances also highlight the need for even more research, particularly randomised controlled intervention studies with human volunteers.
However, more certainty is required before this knowledge can be implemented to support breeders and growers to optimise the composition and corresponding health benefits of carrots.
Authors
K. Brandt, R. Alfurayhi, C.C. Ojobor, T. Ahmad, G. Lietz
Keywords
risk reduction, polyacetylene, whole food, carotene, vitamin A, disease prevention, local production
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