According to pooled research findings published in the American Journal of Preventive Medicine, taking 1000 to 2000 international units (IU) of vitamin D each day may safely reduce the risk of colorectal cancer risk.
The analysis included data from five studies that examined the association between blood levels of 25-hydroxy-vitamin D and colorectal cancer risk. Levels of 25-hydroxy-vitamin D provides a good estimate of vitamin D levels in the body.
Researchers found that as blood levels of vitamin D rose, the risk of colorectal cancer fell.
In fact, in groups of people with the highest levels of vitamin D, the risk of colorectal cancer was reduced by 54 percent. A blood level of 33 nanograms per milliliter (ng/mL) or higher was associated with a 50 percent lower risk, compared to 12 ng/mL or lower.
Rich sources of dietary vitamin D include fish, liver, egg yolks and fortified foods and beverages (such as soy milk and margarine).
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