A new study conducted by researchers from The College of Public Health of Qingdao University, China, involving populations both in China and US found that an inverse association exists between dietary carotenoid
intakes and hypertension
in adults. The recommended total carotenoids
intake is at least 100 μg/kg per day for the general adult population.
Dr Li Zhaoying, co auther of the study told Thailand Medical
News, “For the study, 17,398 adults aged ≥20 years were identified. In crude results, high-dose β-carotene, lycopene, lutein with zeaxanthin, and total carotenoids were significantly associated with a reduced risk of hypertension or high blood pressure
are plant pigments responsible for bright red, yellow and orange hues in many fruits and vegetables. These pigments play an important role in plant health. People who eat foods containing carotenoids
get protective health benefits as well.
are a class of phytonutrients (plant chemicals) and are found in the cells of a wide variety of plants, algae and bacteria. They help plants absorb light energy for use in photosynthesis. They also have an important antioxidant function of deactivating free radicals single oxygen atoms that can damage cells by reacting with other molecules.
also act as antioxidants in the human body. They have strong cancer-fighting properties. Some carotenoids
are converted by the body to vitamin A, which is essential to vision and normal growth and development. Carotenoids
also have anti-inflammatory and immune system benefits and are sometimes associated with cardiovascular disease prevention.
Carrots, yams, sweet potatoes, papaya, watermelon, cantaloupe, mangos, spinach, kale, tomatoes, bell peppers and oranges are among the fruits and vegetables in which carotenoids
can be found.
Humans and animals cannot manufacture carotenoids
themselves; they have to get it in their diets. Carotenoids
need to be consumed with a fat in order for the body to absorb them.
There are more than 600 types of carotenoids
. The most common ones in the Western diet, and the most studied, are alpha-carotene, beta-carotene, beta-cryptoxanthin, lutein, zeaxanthin and lycopene,
For the study, in the multivariate-adjusted model, the highest vs lowest quartile intakes of dietary carotenoid
correlated with a reduced hypertension risk, with odds ratios of 0.79 (95 percent confidence interval [CI], 0.67–0.93) for β-cryptoxanthin, 0.85 (95 percent CI, 0.73–0.98) for lycopene, 0.69 (95 percent CI, 0.58–0.83) for lutein with zeaxanthin, and 0.73 (95 percent CI, 0.62–0.86) for total carotenoids
Also dose–response analyses revealed an inverse association between all carotenoids
pertension in a linear manner. Moreover, total carotenoids
at 100 μg/kg per day displayed a significant reduction in the risk of high blood pressure
This cross-sectional study used data from the National Health and Nutrition Examination Survey 2007–2014. Data on dietary carotenoids
were obtained from 24-h dietary recall interviews. Hypertension
was defined as systolic blood pressure
≥130 mm Hg or diastolic blood pressure
≥80 mm Hg, taking antihypertensive treatment, or self-report.
The associations of α-carotene, β-carotene, β-cryptoxanthin, lycopene, lutein with zeaxanthin, and total carotenoids
from diet and supplements with hypertension
were explore using logistic regression models and restricted cubic spline models.
showed significant reductive risk of high blood pressure
at 100 μg/kg per day and over.
Reference : Association between dietary carotenoid intakes and hypertension in adults
National Health and Nutrition Examination Survey 2007–2014
Li Zhaoying; Chen Jiahao; Zhang Dongfeng, Journal of Hypertension: