As of: January 29, 2024, 4:14 p.m
By: Carmen Mörwald
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Two out of five women and every second man in Germany will develop cancer during their lifetime.
According to a study, only one food is necessary to reduce the risk.
Frankfurt – With more than 230,000 deaths per year in Germany, cancer is the second most common cause of death after cardiovascular diseases.
According to the Federal Ministry of Health, a total of around 500,000 people become ill with it every year.
It is all the more important that researchers find ways to contain this widespread disease.
A study by the University of Newcastle has now found that a certain food can reduce the risk of cancer.
Reduce the risk of cancer through certain foods?
This is what the study recommends
The researchers concluded that the carrot is the miracle food whose consumption is “clearly associated with a reduced risk of cancer.”
Almost 200 studies with 4.7 million participants were used for the investigation.
Study leader Charles Ojobor explains that given previous studies on the benefits of carrots, there was a huge amount of data to analyze.
Finally, they also wanted to find out why the vegetables have a preventative effect.
The result is astonishing: the pigment carotene contained in carrots, which was said to improve eyesight, is not the reason for the reduced risk of cancer.
Most of the studies reviewed focused on dominant beta-carotene, which gives carrots their orange color and is converted into vitamin A in the body, Ojobor said.
However, the compound “shows no positive effect on cancer in controlled experiments.”
Carrots are good for the eyes – myth or truth?
In fact, vitamin A has a positive influence on maintaining vision.
If the supply of vitamins is insufficient, deficiency symptoms can occur, which in turn can cause vision problems, for example.
With a balanced diet, there is no vitamin deficiency - and therefore no deficiency of vitamin A. However, no amount of carrot consumption can improve existing vision problems.
Source: AOK health magazine
Ojobor further explains: “That's why we examined carrots for their content in another type of phytochemical, polyacetylenes, which are colorless but have powerful effects on cancer.
Our analysis showed that people who eat five portions of carrots per week have a 20 percent reduced risk of developing cancer. Even eating just one portion reduces the chance of developing cancer by four percent.
Carrots reduce the risk of cancer - other foods also work wonders
In order for vegetables to reduce the risk of cancer, it is essential to consume not just carotenes, but whole carrots.
The study also notes that consuming Brussels sprouts may help fight cancer and chronic diseases such as diabetes.
The prerequisite here is that the vegetables are steamed and not fried or boiled, otherwise “health-promoting properties” such as glucosinolates are lost.
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A new study finds that carrots can reduce the risk of cancer.
© Hauke-Christian Dittrich/dpa
It is an important molecule that interacts with proteins involved in repairing damaged DNA and promoting cell death in cancer tumors.
Dr.
Kirsten Brandt, lecturer in food and human nutrition at the University of Newcastle, explains: “When you cook Brussels sprouts, many of the important compounds are released into the water.” The same applies to broccoli, potatoes, cauliflower and other vegetables.
(cln)