Are carrots the key to a healthy heart? A new study shows that people with high levels of carotene in their blood are more likely to have less atherosclerosis in their arteries, thereby reducing the risk of cardiovascular disease.
The study, conducted by researchers from the Institut d’Investigacions Biomèdiques August Pi i Sunyer (IDIBAPS) and the Universitat Oberta de Catalunya (UOC), focused on carotene, bioactive compounds that are abundant in yellow, orange and green fruits and vegetables. Carrots, spinach, tomatoes and sweet potatoes.
Although the diet’s positive effects on cardiovascular health are well established, previous research on the effects of carotene on atherosclerosis (a condition in which the arteries become narrow and harden) has yielded inconclusive results.
Surprisingly, research on carotene supplements has even suggested possible harm.
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Led by Gemma Chiva Blanche, a prominent figure in the IDIBAPS Translational Research in Diabetes, Lipids and Obesity group, the research team highlighted the positive correlation between carotene and cardiovascular health.
Atherosclerosis, characterized by the accumulation of LDL or “bad” cholesterol on the inner walls of blood vessels, can form atherosclerotic plaques, which narrow the diameter of vessels and obstruct blood flow. In some cases, these plaques can rupture and clot, causing a heart attack or ischemic stroke when blood flow to the heart or brain is interrupted.
To investigate this further, the research team examined 200 participants aged 50 to 70 years from carotid atherosclerosis in the Newly Diagnosed Type 2 Diabetic Individuals (DIABIMCAP) cohort. Participants’ blood samples were analyzed to measure carotene concentrations, while ultrasound imaging was used to assess the presence of atherosclerotic plaque in the carotid arteries.
Fruits and vegetables lower cholesterol
Studies have shown that people with atherosclerosis had lower levels of large HDL particles (also known as “good” cholesterol) compared to those without atherosclerosis. The researchers also observed a positive association between α-carotene (a type of antioxidant found in some fruits and vegetables) and both large and medium HDL particles.
On the other hand, they observed that β-carotene (another type of antioxidant) and total carotene were inversely related to LDL and its medium/small particles.
Furthermore, studies have shown that people with atherosclerosis had significantly lower blood levels of total carotene than those without the condition. As the number of atherosclerotic plaques increases, the concentration of carotene in the blood decreases.
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However, when accounting for various other factors, the inverse association between β-carotene and total carotene with plaque burden remained significant only in women.
Chiva Blanch, an associate professor and researcher at UOC’s Faculty of Health Sciences, emphasized the significance of their findings. “The study concluded that the higher the concentration of carotene in the blood, the lower the atherosclerotic burden, especially in women,” Chiva Blanch said in a statement.
“Therefore, we can confirm that a diet rich in fruits and vegetables and thus carotene reduces the risk of developing cardiovascular disease,” added Chiva Blanch.
The results of the study were published in the Medical Journal nutrition by treatment, Highlight the potential benefits of including carotene-rich foods in the diet to reduce the risk of cardiovascular disease, emphasizing the importance of a healthy and balanced diet.
Further research is needed to delve deeper into the mechanisms underlying the protective effects of carotene and explore potential strategies to incorporate them into preventive and therapeutic interventions for cardiovascular health.
Plant-based diet and cardiovascular disease
The study serves as a reminder that small changes in diet can have a significant impact on long-term health outcomes, particularly in the context of cardiovascular disease, which remains a leading cause of death worldwide.
Many studies have shown the benefits of eating fruits and vegetables when it comes to heart health. A study published earlier this year in the Medical Journal Jama Internal Medicine A plant-based diet has been found to be one of several healthy eating patterns associated with a lower risk of death from heart disease, cancer or respiratory disease.
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Study participants were scored based on four dietary indices: the Healthy Eating Index 2015, the Alternative Mediterranean Diet, the Healthy Plant-Based Diet Index and the Alternative Healthy Eating Index.
According to study results, close adherence to at least one of these diets was associated with a lower risk of premature death from all causes and from cardiovascular disease, cancer and respiratory disease.
The researchers believe that the similarities between the associations between diet quality and mortality are due to the fact that the four dietary patterns share the key component of being high in plant foods, particularly whole grains, fruits, vegetables, nuts and legumes.
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Nicole Axworthy is news editor and cookbook author for VegNews DIY Vegan.