Recent research from the University of Southern Denmark (SDU) suggests that carrots may help regulate blood sugar and improve gut health, offering potential benefits to people with type 2 diabetes.
A recent study from the University of Southern Denmark (SDU) suggests that regular carrots could help improve the treatment of type 2 diabetes. Researchers have found that carrots may improve the body’s ability to regulate sugar levels in the blood and have a positive impact on the composition of intestinal bacteria.
Type 2 diabetes affects millions of people worldwide, with cases steadily increasing both globally and in Denmark. Since 1996, the number of cases diagnosed in Denmark has more than quadrupled.
Standard treatment for type 2 diabetes usually includes dietary changes and medications, but many patients experience side effects from common medications. Researchers from SDU, Odense University Hospital and the University of Copenhagen, who collaborated on the newly published study, believe carrots could be a natural, side-effect-free complement to existing treatments.
The impact of carrots on blood sugar and intestinal bacteria
Researchers studied the effects of carrots for 16 weeks on mice with type 2 diabetes. The mice were put on a high-fat diet to mimic an unhealthy human lifestyle. They were divided into two groups: one received a diet supplemented with 10% freeze-dried carrot powder, while the other received a diet without carrots. Both diets were matched in terms of calories, ensuring that the only variable was the bioactive compounds in carrots. The results showed that the group receiving carrot powder had better blood sugar regulation, as measured by glucose tolerance tests.
A glucose tolerance test measures how well the body regulates blood sugar after consuming a specified amount of sugar. In this study, mice were given a sugar solution and their blood sugar levels were measured over time.
“Our study showed that carrots changed the composition of the gut microbiome – the billions of microorganisms living in the gut that play a crucial role in digestion and health. Mice consuming carrots had a healthier balance of gut bacteria,” explains project coordinator Morten Kobæk Larsen, associate professor at the Department of Clinical Research at SDU.
Additionally, these mice contained more short-chain fatty acid (SCFA)-producing bacteria. These small molecules formed when bacteria break down dietary fiber help regulate energy metabolism and blood sugar levels while promoting gut health.
“Everything we eat affects the composition of gut bacteria,” says Larsen.
“Eating carrots shifts gut bacteria toward a healthier balance, which benefits mice with type 2 diabetes.”
How do carrots work?
Carrots contain bioactive compounds that improve the ability of cells to absorb sugar, making it easier to regulate blood sugar levels. These bioactive substances, derived from unsaturated fatty acids, are also present in other vegetables in the carrot family, such as parsley, celery and parsnips.
“We see carrots as a potential part of future dietary strategies for type 2 diabetes,” says Lars Porskjær Christensen, professor of analytical chemistry and natural product chemistry at the Department of Physics, Chemistry and Pharmacy at SDU.
“Other vegetables in the carrot family may have similar properties.”
Could carrots help humans?
The researchers are cautious about directly applying their findings to humans.
“Our study used an animal model, and the next step is to conduct clinical trials,” they explain. – Such studies are expensive and we are working to obtain external funding to conduct a smaller clinical trial with carrots containing relatively high amounts of bioactive compounds. This could pave the way for larger clinical studies, including animal studies containing purified bioactive compounds, and thus substantiate the preventive effects of carrots against type 2 diabetes,” explains Christensen.
Preliminary results from a similar study on the effects of carrots on colon cancer suggest that as little as 30 to 40 grams of raw or lightly cooked carrots per day could have beneficial effects.
According to the researchers, the concentration of bioactive compounds varies considerably between carrot varieties. However, the right strain can provide sufficient doses of these compounds without the need for concentrated products. For example, the “Night Bird” variety, a purple carrot, contains relatively high concentrations of bioactive substances.
Is preparation important?
Cooking has an impact on the amount of health-promoting substances, but these do not disappear completely.
“Even with prolonged frying or boiling, some bioactive compounds remain. However, raw or lightly cooked carrots seem to be the best option to retain as many beneficial compounds as possible,” advises Christensen.
What are bioactive compounds?
Bioactive compounds are organic chemicals of biological origin that influence physiological processes. Many are derived from plants and fungi and may have beneficial or harmful effects on humans. Some bioactive compounds from plants and fungi are used in medicines, while others found in plant-based foods are believed to promote health and prevent disease. Their effects depend on the mechanisms of action, bioavailability and concentration in foods, which can vary depending on crop variety, cultivation and processing.
Carrots Facts
The main bioactive compounds in carrots are falcarinol and falcarindiol, which the vegetable produces to defend against fungal infections. In addition to their antifungal properties, these compounds have antibacterial, anti-inflammatory and cytotoxic effects.
Reference: “Effect of carrot consumption on glucose tolerance, microbiota and gene expression in a mouse model of type 2 diabetes” by Morten Kobaek-Larsen, Sina Maschek, Stefanie Hansborg Kolstrup, Kurt Højlund, Dennis Sandris Nielsen, Axel Kornerup Hansen and Lars Porskjær Christensen, December 3, 2024, Clinical and translational science.
DOI: 10.1111/cts.70090
The study was carried out on 54 mice and financed by the Odense University Hospital Research Fund. The carrots used were grown organically by a Danish producer.
