liver

Vitamin E found to significantly lower risk of developing liver cancer

Friday, July 20, 2012 by: John Phillip
Tags: vitamin E, liver cancer, prevention

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Delicious
(NaturalNews) Worldwide cases of liver cancer are on the rise, as the third most common form of cancer takes the lives of millions around the globe each year. The liver is charged with performing more than 300 critical functions in the body; from cholesterol and glucose metabolism to clearing dangerous chemical and bacterial invaders before they can wreak cellular havoc. A diagnosis of liver cancer is frequently associated with early mortality and diminished quality of life.

Researchers studying subjects from two Chinese cohorts have published the result of their work in the Journal of the National Cancer Institute that demonstrates high consumption of vitamin E either from diet or vitamin supplements may lower the risk of liver cancer. Vitamin E is a fat soluble nutrient that exits in multiple isomer variants that have been shown to inhibit the development and progression of certain cancers by inhibiting mutational damage to DNA strands.

Vitamin E from diet and supplements can provide a significant shield against liver cancer

To conduct the study and determine a causal relationship between vitamin E intake and liver cancer incidence, researchers analyzed data from a total of 132,837 individuals in China who were enrolled in one of two population-based cohort studies jointly conducted by the Shanghai Cancer Institute and Vanderbilt University. After reviewing validated food-frequency questionnaires, the scientists conducted in-person interviews to determine the most commonly consumed foods and whether the participants took vitamin supplements.

The research team analyzed liver cancer risk by comparing participants who had a high intake of vitamin E with those who had low intake. They found that 267 liver cancer cases were diagnosed over a five to eleven year follow-up period, and determined that vitamin E intake from diet and vitamin E supplement use were both associated with a considerably reduced risk of developing liver cancer.

The study authors concluded "We found 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." It is important to understand that vitamin E exists naturally as eight different mirror isomers known as tocotrienols and tocopherols. Be sure to supplement with a full-spectrum form of vitamin E (400 to 800 IU daily) to benefit from lowered risk from liver cancer and chronic disease.

Sources for this article include:

http://jnci.oxfordjournals.org
http://www.sciencedaily.com/releases/2012/07/120718103146.htm
http://www.medicalnewstoday.com/releases/247935.php
http://www.medpagetoday.com/Gastroenterology/GeneralHepatology/33789

About the author:
John Phillip is a Certified Nutritional Consultant and Health Researcher and Author who writes regularly on the cutting edge use of diet, lifestyle modifications and targeted supplementation to enhance and improve the quality and length of life. John is the author of 'Your Healthy Weight Loss Plan', a comprehensive EBook explaining how to use Diet, Exercise, Mind and Targeted Supplementation to achieve your weight loss goal. Visit My Optimal Health Resource to continue reading the latest health news updates, and to download your copy of 'Your Healthy Weight Loss Plan'.

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