Alpha- and Beta-Carotene Prevent Heart Disease Deaths

March 18, 2008

Posted by Carey Rossi

A new study suggests that increasing your intake of alpha- and beta-carotene may reduce your risk of dying from heart disease by nearly 20%.

Researchers assessed the influence of various antioxidant nutrients on cardiovascular disease mortality in 559 men with an average age of 72. According to the report, an increased intake of alpha-carotene reduced the risk of cardiovascular disease mortality by 19%, while increased beta-carotene intake produced a reduction of 20%. In addition, researchers identified carrots as the primary dietary source of these carotenoids. Increasing the amount of carrots eaten produced a 17% reduction in the risk of death as a result of cardiovascular disease, they said. (Journal of Nutrition. 2008 Feb; 138: 344-350.) Other good sources of alpha- and beta-carotene include red and orange fruits and vegetables like oranges, mangoes, peppers, carrots and winter squash.

While further research is needed to explore the potential benefits of alpha- and beta-carotene on heart health, the findings of this study are inline with the conclusions of a meta-analyisis which found that increasing dietary intake of antioxidant vitamins such as beta-carotene, can be an effective means of heart disease prevention. (Eur J Cardiovasc Prev Rehabil. 2008 Feb;15(1):26-34.)

The Anti-Aging Bottom Line: Accumulating research is proving the links between heart disease and nutrition. Whether or not you have heart disease, it is the #1 killer in the U.S. To ensure that your intake of alpha- and beta-carotene is sufficient, make you eat plenty of red and orange fruits and vegetables, and back this up with a quality multi-vitamin that provides at least 2000 IU of vitamin A as beta-carotene and mixed carotenoids.