Researchers reviewing the diets of 87,000 nurses reported an interesting connection between eating carrots and the risk of stroke. Findings of this 1993 study showed a 68 percent lower risk of stroke in nurses eating five or more servings of carrots a week than in those eating one or less a month. Carrots are rich in beta-carotene.
In another study called the Physicians' Health Study, researchers monitored a group of 333 doctors with angina pectoris and coronary revascularization. Participants who were given beta-carotene supplementation at 50 mg on alternate days were shown to produce a remarkable 44 percent drop in all major coronary events, including death, and a 49 percent fall in cardiovascular problems, including stroke. Beta-carotene may protect against heart attacks by protecting polyunsaturated fatty acids from oxidation.
Published by Teresita C. Tayanes on June 2, 2008 12:02 AM
