23 January 2012
A new study from Japan suggests that high blood levels of vitamin D may lower the colorectal cancer risk by 36%.
In this observational study, vitamin D blood levels and daily calcium intakes were analyzed in 737 people with colorectal cancer and 703 healthy, cancer-free individuals (1). The study results showed that participants with the highest average levels of 25(OH)D (32 ng/mL) had a 36% lower risk of colorectal cancer than people with the lowest average levels (16 ng/mL). High calcium intakes (590 mg/day) were also associated with a 37% lower risk of cancer than people with the lowest average intakes (542 mg/day).
The researchers concluded that these results would underline the importance of maintaining an optimal vitamin D status as a preventitive measure against colorectal cancer, at least in its early stages. Numerous studies have already suggested associations between vitamin D and lower risks of certain cancers. In 2011, scientists conducted a meta-analysis of nine observational studies and concluded that for every 10 nano-grams per milliliter-increase in levels of vitamin D (25-hydroxyvitamin D), the associated risk of colorectal cancer decreased by 15% (2). No association was observed between vitamin D levels and the risk of breast or prostate cancer.
27 November 2013
According to a new study from the People’s Republic of China, regular adequate intakes of lycopene may significantly decrease blood pressure, particularly among Asians or patients with moderately elevated blood pressure.
1 November 2010
Among the components in foodstuff that contribute to health, micronutrients such as vitamins, carotenoids and minerals are essential. A key factor in maintaining health is the ‘ antioxidant ’ capacity of several micronutrients. Such antioxidants are thought to reduce the risks of chronic illnesses such as cancer and cardiovascular diseases through their ability to supplement cellular defense systems (e.g. antioxidant enzymes) in removing “ Reactive Oxygen Species ” (ROS) and “Reactive Nitrogen Species” (RNS). ROS and RNS are highly reactive “free radicals,” which are produced during the body’s normal energy-generating process. These free radicals (or “pro-oxidants”) trigger chain reactions, resulting in the rapid oxidation of cellular molecules. The increased exposure to free radicals, known as “ oxidative or nitrosative stress ”, can lead to DNA, lipid and protein damage and potentially increase the risk of cardiovascular illnesses and cancer.
18 July 2014
According to a new review from Iran significant increases in blood vitamin D concentrations are achieved with daily supplement doses of at least 800 IU for a minimum of 6 to 12 months.
