Earlier studies found a link between high levels of beta-carotene and lower chances for cancer. Here, doctors identified other anti-cancer, anti-inflammatory agents in raw carrots, from the falcarinol family, FaOH and FaDOH. In this study, 57,053 people answered food-frequency questionnaires periodically.
In follow-ups lasting up to 18 years, those who ate at least two to four raw carrots per week were 17 percent less likely to have developed colorectal cancer (CRC) compared to those who never ate raw carrots. Those who ate some raw carrots, but fewer than two to four per week, were 7 percent less likely to develop CRC.