Carrot
What the research shows
No concerns
none of the findings here link it to harm
What research says
Studies in people
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Benefit
Cancer risk3
People who ate more carrots tended to have less cancer, though scientists do not yet know whether carrots cause this.
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Benefit
Prostate cancer risk4
Men who ate more carrots seemed less likely to get prostate cancer, but scientists say more studies are needed.
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Benefit
Cholesterol and digestion7
Eating raw carrot daily lowered cholesterol and increased fat and bile acid leaving the body.
Study type not stated
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Benefit
Heart and blood sugar health8
Black carrot is rich in antioxidants, and studies suggest it may help lower the risk of heart disease and diabetes.
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Open question
Cancer treatment potential9
Carrot compounds are being studied for fighting cancer, but scientists do not yet know whether they work in people.
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Benefit
Future health benefits10
Carrots contain falcarinol, which early research suggests may help fight cancer, fungi, and bacteria, though scientists are still studying it.
Single cases of misuse or overdose
One person or one incident, such as an accidental overdose or a mistake in a kitchen or factory. They are real, but a single case does not show what happens at normal amounts, so the signal does not count them.
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Cravings and withdrawal5
A woman craved carrots and felt withdrawal when she stopped, and scientists do not yet know whether carrot eating is truly addictive.
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Blood oxygen in infants6
In one infant, eating carrot soup was reported with methemoglobinemia.
The signal at the top counts the findings in people and in animal and lab studies. A concern in studies of people outranks animal and lab studies, and “No concerns” needs at least one finding in people. When most findings in people point one way, the page leans that way (“Mostly”), and every finding is still shown. Findings whose study type is not stated are shown but not counted. This page is a reference, not medical advice. It describes what regulators and published research say. Talk to a doctor or dietitian about your own diet.
Products
The 6 most-scanned of 22,224 products on Open Food Facts that list carrot.
- Pains au lait Brioche Pasquier · x10 (350 g) 2 additives
- Pasta sauce Mutti · 400 g 0 additives
- Velouté de légumes Liebig · 75 cl 0 additives
- Vegan Bouillon powder Marigold · 150 g 0 additives
- Sauce tomate Parmigiano Reggiano Mutti · 400 g 0 additives
- Granola Super Nutty Bio&Me · 360 g 0 additives
References
- 1carrot: ingredient taxonomy entry. Open Food Facts.
- 2Carrot. Wikipedia. Accessed September 29, 2026. CC BY-SA 4.0.
- 3Ojobor CC, O'Brien GM, Siervo M, Ogbonnaya C, Brandt K. Carrot intake is consistently negatively associated with cancer incidence: A systematic review and meta-analysis of prospective observational studies. Crit Rev Food Sci Nutr. 2025;65(5):1009-1021. doi:10.1080/10408398.2023.2287176
- 4Xu X, Cheng Y, Li S, et al. Dietary carrot consumption and the risk of prostate cancer. Eur J Nutr. 2014;53(8):1615-23. doi:10.1007/s00394-014-0667-2
- 5Kaplan R. Carrot addiction. Aust N Z J Psychiatry. 1996;30(5):698-700. doi:10.3109/00048679609062670
- 6Sernia O, Rivetti S, Rossano C, Orecchia L. [Carrot soup as the cause of methemoglobinemia in an infant. Case report]. Ann Osp Maria Vittoria Torino. 1984;27(1-6):85-92.
- 7Robertson J, Brydon WG, Tadesse K, Wenham P, Walls A, Eastwood MA. The effect of raw carrot on serum lipids and colon function. Am J Clin Nutr. 1979;32(9):1889-92. doi:10.1093/ajcn/32.9.1889
- 8Thakur P, Anika, Suhag R, Dhiman A, Kumar S. Insights into the current status of bioactive value, postharvest processing opportunities and value addition of black carrot. Food Sci Biotechnol. 2024;33(4):721-747. doi:10.1007/s10068-023-01436-5
- 9Mandrich L, Esposito AV, Costa S, Caputo E. Chemical Composition, Functional and Anticancer Properties of Carrot. Molecules. 2023;28(20). doi:10.3390/molecules28207161
- 10Dawid C, Dunemann F, Schwab W, Nothnagel T, Hofmann T. Bioactive C₁₇-Polyacetylenes in Carrots (Daucus carota L.): Current Knowledge and Future Perspectives. J Agric Food Chem. 2015;63(42):9211-22. doi:10.1021/acs.jafc.5b04357