According to US researchers at the National Cancer Institute and the National Institutes of Health, vitamin E from dietary sources may cut the risk of prostate cancer by up to 30 percent.
Vitamin E from supplements did not have a protective effect against the disease.
To examine the relationship between vitamin E and prostate cancer, researchers investigated the link between vitamin E and prostate cancer risk in over 295,000 men between the ages of 50 and 71 who took part in the NIH-AARP Diet and Health Study.
Of the eight forms of vitamin E, researchers focused on the four forms most available from food sources, including alpha-tocopherol and gamma-tocopherol.
Study participants completed a questionnaire at the start of the study to quantify intakes of supplemental and dietary intakes of vitamin E.
After five years of follow up, researchers found that regular intakes of vitamin E from supplements ranging from zero to 800 IU (international units) was not associated with a protective effect against prostate cancer.
Dietary intake, however, was associated with a 32 percent lower risk of prostate cancer.
These latest findings were published in the journal Cancer Epidemiology Biomarkers & Prevention.
Good sources of vitamin E include plant based oils, such as safflower oil, cottonseed oil and wheat germ oil. Other sources include sunflower seeds, almonds, hazelnuts, avocados and sweet potatoes.
For more information on prostate cancer, please visit the Canadian Cancer Society here.
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