High Vitamin D levels reduce the risk of colorectal Cancer by 31%, has found a new international study.
Vitamin found in fat fish and sunlight strengthens resistance to gastric cancer by blocking a common gateway through which cancer cells pass and is more protective for women.
Harvard School Public Health Report TH Chan sheds light on a long-held theory, which has so far not been proven.
It also suggests that the ideal amount of vitamin D that should be present in the body may be higher than the current guidelines suggest.
This study is another reminder to give priority to the vitamin D load, as about three-quarters of Americans and one-fifth of Britons have deficiencies.
While vitamin is difficult to find in natural foods, experts warn of the additions that may have not been rigorously tested.
"In the past, significant differences between the tests have made it difficult to integrate vitamin D data from different studies," explained Regina G. Ziegler, an epidemiologist at the National Cancer Institute and co-author of the study.
"This calibration approach has enabled us to systematically examine the risk over the wide range of internationally watched D vitamin levels," she added.
Colorectal Cancer is the third most common cancer and the third leading cause of male and female cancer deaths in the US, with about 140,250 new cases and 50,630 deaths expected in 2018.
"Currently, health agencies do not recommend vitamin D to prevent colorectal cancer. This study adds new information that agencies can use when examining evidence for vitamin D guidance and suggests that recommended concentrations of bone health may be lower than optimal for the prevention of colorectal cancer, "said Marji L. McCullough, an American Cancer Association epidemiologist and co-author of the study.
The study was published online today in National Cancer Institute.
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