What the Story with Alpha-Carotene

Alpha-Carotene Linked to Lower Mortality Risk

A recent study suggests that a diet rich in alpha-carotene may be linked to a lower risk of death from any cause.

Foods that are particularly high in alpha-carotene include vegetables that are yellow-orange or dark green in color, such as carrots, squash and spinach. Like beta-carotene, which is the most common form of carotene, alpha-carotene is a provitamin because it can be converted into active vitamin A.

The researchers analyzed data from 15,318 adults who participated in the Third National Health and Nutrition Examination Survey Follow-up Study. Blood samples were taken from the subjects between 1988 and 1994, and the participants were monitored through 2006.

The authors found that people with the highest alpha-carotene blood levels (at least 9 micrograms per deciliter of blood) had a 39 percent reduced risk of mortality (death) compared to those with the lowest levels (0-1 microgram per deciliter of blood). They also found that alpha-carotene was inversely associated with fatal heart disease and cancer.

Earlier studies have shown that fruits and vegetables may help reduce the risk of various diseases, particularly cancer and heart disease. More research is needed before firm conclusions can be made about alpha-carotene.

For more information about alpha-carotene, please visit Natural Standard's Foods, Herbs & Supplements database.

References:

1. Li C, Ford ES, Zhao G, et al. Serum-Carotene Concentrations and Risk of Death Among US Adults: The Third National Health and Nutrition Examination Survey Follow-up Study. Arch Intern Med. Published online November 22, 2010. View Abstract
http://archinte.ama-assn.org/cgi/content/abstract/archinternmed.2010.440v1
2. Natural Standard: The Authority on Integrative Medicine. http://www.naturalstandard.com/