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Carrots
Carrots are high in antioxidants and other nutrients, which may help to prevent cancer. Several studies have linked consumption of carrots to a decreased risk of different sorts of cancers.
For example, a study of five research found that consuming carrots reduces the risk of stomach cancer by up to 26%. Carrots, according to another analysis, were linked with a 18% reduced risk of prostate cancer. The diets of 1,266 people with and without lung cancer were compared in a 2015 study. Carrots were linked to a 3.5 times higher chance of developing lung cancer among current smokers who didn’t eat carrots daily.
To increase your intake and potentially reduce your risk of cancer, try eating carrots as a healthy snack or flavorful side dish just a few times each week. Nonetheless, keep in mind that these researches indicate a link between carrot consumption and cancer, but they don’t take other variables into account.