Beta-Carotene

Beta-Carotene

Beta carotene is the carotenoid that can be converted to vitamin A by your body. When beta-carotene is consumed in the diet it appears to be beneficial. In an ongoing study of 87,000 nurses, women who ate carrots five or more times a week had a 68 percent lower rate of stroke than those who ate carrots only once a month.

Supplemental beta carotene was thought to be harmless until a Finnish study showed that smokers who take beta-carotene supplements had increased risk for lung cancer.

Other studies indicate that beta-carotene supplements do not reduce the risk of heart disease. A large double-blind clinical trial of beta-carotene supplementation (50 mg on alternate days) that followed 22,071 male physicians between the ages of 40 to 84 for 12 years found no significant positive or negative effects associated with beta-carotene supplements. Overall, these findings suggest that beta-carotene as well as other carotenes in food may protect against disease, but taking high doses of beta-carotene alone will not protect you and perhaps may increase your risk of cancer (smokers).

Orange fruits and vegetables contain high levels of beta-carotene. Dark green vegetables such as spinach are also good sources of beta carotene.