Vitamin D could cut colorectal cancer risk

February 14, 2007 in Cancer Prevention, Nutrition Topics in the News

Vitamin D could cut colorectal cancer risk

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).

All research on this web site is the property of Leslie Beck Nutrition Consulting Inc. and is protected by copyright. Keep in mind that research on these matters continues daily and is subject to change. The information presented is not intended as a substitute for medical treatment. It is intended to provide ongoing support of your healthy lifestyle practices.