The body uses beta carotene to make vitamin A. Beta carotene is found
mainly in vegetables of read color, such as tomatoes and carots.
On February 5, 1999, Reuters reported on a medical study that showed that a high daily intake of beta carotene from fruits and vegetables reduced the risk of a heart attack for the elderly.
The report was based on a scientific study conducted by researchers at the Erasmus University Medical School in Rotterdam, the Netherlands. The study, described in the American Journal of Clinical Nutritio,n came to the conclusion: "High dietary beta-carotene intakes may protect against
cardiovascular disease.''
The study involved 4802 Dutch citizens between the age of 55 and 95 and
took 4 years. During these 4 years, 124 participants suffered a heart attack.
However, the study found that those participants who consumed the largest amounts of beta carotene reduced their risk of suffering a heart attack by 45 percent.
They report that subjects consuming the highest daily amounts of
beta-carotene had a 45% lower
risk of heart attack, compared with subjects consuming the lowest amounts of the nutrient.
Scientific research
on Beta carotene
Blood antioxidants changes in young women following beta-carotene depletion and repletion. (Omaye ST; J Am Coll Nutr, 1996 Oct)
Dietary Reference Intakes, antioxidants, and beta carotene. (Rock CL; J Am Diet Assoc, 1998 Dec)
Bioavailability of a natural isomer mixture compared with synthetic all-trans beta-carotene in human serum. (Ben-Amotz A; Am J Clin Nutr, 1996 May)
Vitamin A and beta-carotene can improve nonheme iron absorption from rice, wheat and corn by humans. (Garc´ia-Casal MN; J Nutr, 1998 Mar)
Serum beta-carotene and vitamin C as biomarkers of vegetable and fruit intakes in a community-based sample of French adults. (Drewnowski A; Am J Clin Nutr, 1997 Jun)
The effect of beta-carotene supplementation on the immune function of blood monocytes from healthy male nonsmokers [see comments] (Hughes DA; J Lab Clin Med, 1997 Mar)
beta-Carotene, carotenoids and the prevention of coronary heart disease. (Kritchevsky SB; J Nutr, 1999 Jan)
An assessment of the scientific basis for attempting to define the Dietary Reference Intake for beta carotene. (Omenn GS; J Am Diet Assoc, 1998 Dec)
Absorption, by humans, of beta-carotene from fortified soybean oil added to rice: effect of heat treatment. (Dutra-de-Oliveira JE; J Am Coll Nutr, 1998 Aug)
Repeated measurements of vegetables, fruits, beta-carotene, and vitamins C and E in relation to lung cancer. The Zutphen Study. (Ock´e MC; Am J Epidemiol, 1997 Feb 15)
