03 August 2012
High consumption of vitamin E, either by dietary means or from supplement use, may lower the risk of liver cancer according to a new study from China.
To determine a potential relationship between vitamin E intake and liver cancer risk, the observational study analyzed the dietary habits of 132,837 middle-aged or older Chinese participants and cases of liver cancer that developed between two years after the start of the study and an average of further 11 years for women and 5 years for men (1). The study results showed that an increased vitamin E intake by dietary means and taking vitamin E supplements were both associated with a lower risk of liver cancer.
The researchers commented that they found a clear relationship between the dose of antioxidant vitamin E intake and the magnitude of disease risk reduction. 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. Approximately 85% of liver cancers occur in developing nations, with 54% in China alone. Epidemiological studies that examined the relationship between vitamin E intake and liver cancer have produced inconsistent results in the past.
1 March 2013
A new review shows that regular vitamin C supplementation seems to have a consistent effect in reducing the duration and severity of common cold symptoms. A significant reduction in incidences of the common cold has been shown for people with heavy, short-term physical stress.
1 April 2014
A new study from the UK suggests higher blood levels of docosahexaenoic acid seem to be associated with less bedtime resistance and total sleep disturbance in children.
5 March 2014
A new UK study reports that less than one in three women take folic acid supplements before pregnancy to prevent birth defects.
