High Consumption of Vitamin E May Lower Liver Cancer Risk
Posted Jul 18 2012 5:27pm
High consumption of vitamin E either from diet or vitamin supplements may lower the risk of liver cancer, according to a study published July 17 in the Journal of the National Cancer Institute. The study was conducted by investigators from the Shanghai Cancer Institute, Vanderbilt-Ingram Cancer Center and the National Cancer Institute.
Vitamin E is a fat-soluble vitamin which is considered an antioxidant, and numerous experimental studies have suggested that vitamin E may prevent DNA damage.
Liver cancer is the third most common cause of cancer mortality in the world, the fifth most common cancer found in men and the seventh most common in women. Approximately 85 percent of liver cancers occur in developing nations, with 54 percent in China alone.