Does eating a lot of carrots cause jaundice?

Nutritional benefits of carrots

Dr. Nguyen Thu Ha, Head of the Nutrition and Dietetics Department at Nam Saigon International General Hospital, shared that carrots contain many micronutrients, especially beta-carotene. This is a powerful antioxidant and a precursor of vitamin A. 100g of carrots contains 6597 mcg of beta-carotene. Meanwhile, the recommended daily intake of vitamin A for adults is 850-900 mcg/day for men and 650-700 mcg/day for women. Pregnant women need about 1200-1300 mcg/day.

In addition, carrots are a rich source of important vitamins and minerals such as vitamins C, D, E, and B vitamins. The carotene in carrots is converted into vitamin A in the body, which helps improve eyesight, boost immunity, and keep skin smooth. The potassium content in carrots helps prevent high blood pressure and other cardiovascular problems.

The vitamin C in carrots contributes to the production of collagen – the main component of connective tissue, essential for wound healing and maintaining overall health, as well as creating antibodies that protect the immune system. Additionally, the fiber content in carrots helps maintain a healthy weight, reduces the risk of constipation, is good for the gut and digestive system, and lowers the risk of heart disease.

Carrots are rich in beta-carotene, a precursor of vitamin A.

Carrots also contain vitamin K, calcium, and phosphorus, which contribute to bone health and help prevent osteoporosis. The antioxidants in carrots help fight harmful free radicals in the body, thereby reducing the risk of cancer. In particular, consuming foods rich in carotene can reduce the risk of colon cancer and is good for overall digestive health.

Does eating a lot of carrots cause jaundice?

"However, if you eat too many carrots, your body won't be able to convert all the beta-carotene into vitamin A. When the amount of carotene increases by about 3-4 times the normal level, it can cause jaundice in the palms, soles, and face, turning them yellow-orange, but the eyes and mucous membranes under the tongue do not turn yellow. This is often accompanied by symptoms such as indigestion, loss of appetite, and fatigue," Dr. Ha explained.

This condition is common in infants, young children, and people who regularly consume yellow, orange, or red foods such as carrots, pumpkins, gac fruit, papayas, bell peppers, etc., or use dietary supplements such as gac oil capsules or acne treatment medications containing high concentrations of vitamin A derivatives.

Eating too many carrots can increase carotene levels by about 3-4 times the normal amount, potentially causing jaundice.

To avoid jaundice caused by eating too many carrots or foods high in vitamin A, Dr. Ha recommends eating carrots or drinking carrot juice only 2-3 times a week, on alternate days. In cases where a child has jaundice but not yellowing of the eyes or retina, and has poor appetite, the child should stop eating foods high in vitamin A.

"Jaundice caused by high beta-carotene levels will gradually disappear after a few days. However, if the jaundice is accompanied by yellowing of the eyes and does not improve after discontinuing the consumption of the above foods, you need to see a doctor as soon as possible for a differential diagnosis between true pathological jaundice and jaundice caused by excessive carotene intake," Dr. Ha advised.

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