"In a review of 206 human studies, carrots consistently emerged as one of the top cancer-fighting foods. The power of carrots lies in the group of pigments called carotenoids (beta-carotene is among this group), which give them their orange color." See also: Raw Food Diet

Little snack, big payoff

Wow! Women, who ate just four carrot sticks at least 5 dyas a week cut their risk of ovarian cancer in half, according to a recent study. Ovarian cancer is American women's fifth deadliest cancer.

How might carrots help stop ovarian tumors? Possibly because they're rich in beta-carotene, an orange pigment believed to be a cancer fighter. Besides carrots, eat other orange foods--apricots, sweet potatoes, cantaloupe, and pumpkin--for more beta-carotene. Another likely ovarian cancer fighter revealed in the same study was tomato sauce, rich in the red pigment lycopene.


Carrots Curb Cancer

Researchers from the University of Newcastle, Australia, and the Danish Institute of Agricultural Sciences have identified a chemical compound in carrots — called falcarinol — as responsible for lowering the risk of cancer by as much as one-third.

Epidemiological studies have reported that carrot consumption can lower cancer risk by as much as 40 percent, but the cancer-fighting component wasn't identified until now. Falcarinol, a compound found in carrots, celery, parsnips and other plants, protects against fungal diseases.

The scientists, writing in the February 9, 2005 issue of the Journal of Agricultural and Food Chemistry, cautioned that the carrots used in the study were raw. It is not yet known whether juiced or cooked carrots would produce the same effect.


Cutting fat + boosting veggies = lower laryngeal cancer risk

Quit smoking and you've already found the best way to dramatically cut the risk for laryngeal cancer. But another line of defense against this disease may be drawn at the dinner plate.

By cutting down on fat and enlisting the help of nature's very own ground troops--broccoli, carrots and other carotenoid-rich vegetables--you may bolster your protection against laryngeal and other types of cancer.

In a recent study, risk for laryngeal cancer was twice as great in men with low intakes of carotenoids compared with those with high intakes. Risk was also 2.5 times greater in those with the highest fat intakes compared to those with the lowest fat intakes. These numbers were taken from research looking at the diets of 250 men diagnosed with laryngeal cancer, compared with the same number of men without it. Other studies have also suggested that carotenoids may have a protective effect against laryngeal cancer.

"When we looked at vegetables individually, we didn't see anything that striking," says Jo L. Freudenheim, Ph.D., R.D., assistant professor at the State University of New York at Buffalo. "But when we looked at the carotenoid-rich vegetables as a group, they seemed to be protective."

Carotenoids are antioxidants, which may help protect against cellular damage caused by free radicals, says Dr. Freudenheim. "It's speculative, but it may be that certain types of fat encourage production of these free radicals too," she says. That's why Prevention's blend of dietary math--subtract fat, add vegetables and fruits--is the prudent course. It may offer double doses of cancer protection.
By Greg Gutfeld
With Maureen Sangiorgio & Linda Rao

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