Antioxidants, Orange and Green Vegetables Linked to Longer Life

Unlike McDonald's, which is mostly shades of brown, new research claims colorful vegetables, specifically oranges and dark greens, maybe help extend lifespan and decrease mortality.
Published in the Archives of Internal Medicine, researchers from the United States Centers for Disease Control and Prevention (CDC), found that among the 15,000 study participants (American adults, ages 20 and older) taking part in a national health survey, individuals with higher blood levels of alpha-carotene had lower overall health risks after 14 years, regardless of lifestyle habits.
The World Health Organization (WHO) says insufficient intake of fruits and vegetables is a major risk factor for increased mortality worldwide. A 2003 WHO report claims as many as 2.7 million lives may have been saved each year, if more fruits and vegetables were consumed.
In the new study, experts report that both alpha-carotene and beta-carotene, present in orange and dark green vegetables, provided health benefits, but the effect was most pronounced with alpha-carotene. Our bodies convert alpha-carotene and beta-carotene into vitamin A. Carrots and red, yellow, and orange colored vegetables are all good sources of carotenes.
Individuals with the highest blood levels of alpha-carotenes had a 27% lower risk of death, especially dying from cardiovascular disease and cancer. Beta-carotene and alpha-carotene are antioxidants and have been shown to reduce risk of cardiovascular disease and cancer.
Antioxidants prevent the oxidation of other molecules. Oxidation causes chain reactions that release free radicals into the body, which can damage cells; a risk factor for cancer. Antioxidants stop these chain reactions.
Conversely, consuming foods like red meat and bacon, high in saturated fat and carcinogens, especially when cooked/burnt at high temperatures, raise risk of stroke and disease likes cancer and heart disease.
The CDC suggests choosing leaner cuts of meat, eating white meat, like chicken and turkey, and low-fat dairy to lower saturated fat intake.
Image credit: edbermac
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