Vitamin E may lower liver cancer risk
High consumption of vitamin E either from diet or vitamin supplements may lower the risk of liver cancer, according to new research.
The study – published in the Journal of the National Cancer Institute – investigated the relationship between vitamin E intake and liver cancer risk in more than 130,000 Chinese people. Led by Dr Wei Zhang of the Shanghai Cancer Institute, China, the researchers revealed that high consumption of the fat soluble vitamin, either from diet or supplements, could significantly lower the risk of liver cancer.
“We found a clear, inverse dose-response relation between vitamin E intake and liver cancer risk,” said Zhang and his colleagues, adding that they did find a small difference between men and women in the risk estimate – which is likely attributable to fewer liver cancer cases having occurred among male.
However, they reiterated 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.”
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