The supplement of vitamin E may lower the risk of liver cancer according to a study published in the Journal of the National Cancer Institute. The study was conducted by investigators from the Shanghai Cancer Institute, Vanderbilt-Ingram Cancer Center and the National Cancer Institute.
Vitamin E, a fat-soluble vitamin, is considered an anti-oxidant and proved by a large number of experiments that it may prevent DNA damage. Liver cancer is the third most common cause of cancer mortality in the world, the fifth most common cancer found in men and the seventh most common in women.
In order to define the relation between vitamin E intake and liver cancer risk, investigators conducted a serious analysis of 132,837 individuals from Shanghai, China.
Using validated food-frequency questionnaires, the researchers conducted in-person interviews to gather data on study participants’ dietary habits. Participants were asked how often they ate some of the most commonly consumed foods in urban Shanghai and whether they took vitamin supplements. The analysis included 267 liver cancer patients -- 118 women and 149 men -- who were diagnosed between two years after study enrollment. It was found in the analysis of the relevant data that there was a clear, inverse dose-response relation between vitamin E intake and liver cancer risk.
“Overall, the take home message is that high intake of vitamin E either from diet or supplements was related to lower risk of liver cancer in middle-aged or older people from China,” said Xiao Ou Shu, M.D., Ph.D., professor of Medicine at the Vanderbilt Epidemiology Center. Researchers also found that participants who had the highest vitamin C intake from supplements and who had a family history of liver cancer or self-reported liver disease were more likely to develop liver cancer. There was no link to liver cancer among participants who had the highest levels of vitamin C or other vitamins from food.
It’s reported foods rich in vitamin E includes nut, green vegetable, lean meat, squeezing vegetable oil and wheat germ, the most abundant. Additionally, five types of cereals, fish and peanut butter are important resource of vitamin E.
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