Eating more carrots, sweet potatoes, and other orange or dark green veggies is linked to a lower chance of getting cancer, more than other types of vegetables.
Scientific Claim
Higher intake of green-yellow vegetables is associated with a 11% lower risk of total cancer per 100 g/day increase, suggesting these vegetables may play a unique role in reducing cancer risk.
Original Statement
“Green-yellow vegetables: Per 100 g/d, RR = 0.89 (0.83–0.96) for total cancer... Inverse associations were observed between the intake of green-yellow vegetables and cruciferous vegetables and total cancer risk.”
Evidence Quality Assessment
Claim Status
appropriately stated
Study Design Support
Design supports claim
Appropriate Language Strength
association
Can only show association/correlation
Assessment Explanation
The claim uses 'associated with' and reflects the observed relative risk reduction from observational data, correctly avoiding causal language.
Evidence from Studies
Supporting (1)
This big study found that people who eat more green-yellow veggies like carrots and peppers have a lower chance of getting cancer, which matches the claim that these veggies help fight cancer.