Endocrinologist Zukhra Pavlova spoke about the benefits of regularly eating carrots.
According to her, if you eat 400 g of vegetables per week, you can reduce the likelihood of cancer by 20%. “But even if you include only one serving in your diet every seven days, there will still be an effect, although only 4% compared to those who have never eaten carrots,” the doctor wrote in her Telegram channel.
Pavlova noted that the risk of developing cancer is reduced by consuming the product in any form. “And it doesn’t matter whether you eat a raw or processed vegetable. The main thing is regularity,” the specialist noted, citing the findings of 198 scientific papers and the results of more than 4.7 million patients. “Oncology prevention is ensured by the entire vegetable as a whole, including polyacetylenes, which are known for their pronounced anti-cancer effect,” the endocrinologist explained.
In addition to reducing the risk of cancer, carrots, due to their fiber content, help normal intestinal function, remove excess water from the body, promote proper functioning of the liver and thyroid gland and have a beneficial effect on vision and skin health, and also improve immunity.
Previously, nutritionist Alexey Kabanov named nutritional errors that can lead to cancer.
Source: Rosbalt
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