betacarotenerich

Betacarotenerich is a term used to describe foods or dietary patterns that provide high amounts of beta-carotene, a pigment and provitamin A carotenoid. In the body, beta-carotene can be converted to retinol, the active form of vitamin A, by the liver and intestinal mucosa. It contributes to normal vision, immune function, and skin health.

Common betacarotenerich foods include orange- and yellow-fleshed vegetables such as carrots, sweet potatoes, pumpkin, and squash; leafy greens like spinach and kale; fruits such as cantaloupe, apricots, and mangoes; and red peppers. The actual beta-carotene content varies by variety, maturity, and cooking method.

Bioavailability improves when beta-carotene is eaten with some dietary fat, since it is fat-soluble. Cooking can increase release from plant cells and enhance absorption, though excessive processing may reduce some carotenoids. Fat-free diets may lower uptake.

Health considerations: Diets rich in beta-carotene from foods are associated with reductions in certain oxidative-stress–related conditions and may support eye health. High-dose beta-carotene supplements, particularly among smokers or asbestos-exposed individuals, have been linked to an increased risk of lung cancer and other adverse effects. Carotenemia, a harmless yellow-orange skin discoloration, can occur with very high intake of beta-carotene.

Notes: Beta-carotene from food carries a lower risk of toxicity than supplements. For adults, vitamin A needs are assessed as retinol activity equivalents (RAE).

See also: carotenoids, vitamin A, carotenemia.