An
increased consumption of alpha- and beta-
carotene in the diet may reduce the risks of heart disease deaths by about 20
per cent, suggests a new study. The researchers identified carrots as the primary dietary source of the carotenoids, and an
increased intake of this vegetable was linked to a 17 per cent reduction in the risk of CVD death, they said.Beta
carotene could be found in sweet potatoes, carrots, kale, spinach, turnip
greens, winter squash, collard greens, cilantro and fresh thyme.