New Study: Use Vitamin D as a Preventive AGAINST CANCER

As the age at which age-related diseases continues to drop and affect the younger population, this first of its kind study, looks into Vitamin D as a preventative for the young-onset colorectal cancer.

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The study, recently published online in the journal Gastroenterology, by scientists from Dana-Farber Cancer Institute, the Harvard T.H. Chan School of Public Health, and a number of other institutions, could potentially lead to recommendations for higher vitamin D intake as an inexpensive complement to screening tests as a colorectal cancer prevention strategy for adults younger than 50 years of age. While the overall incidence of colorectal cancer has been declining, cases have been increasing in younger adults; a worrisome trend that has yet to be explained.
The authors of the study, including senior co-authors Dr. Kimmie Ng of Dana-Farber, and Dr. Edward Giovannucci of the T.H. Chan School, noted that vitamin D intake from food sources such as fish, mushrooms, eggs, and milk has decreased in the past several decades.
There is growing evidence of an association between vitamin D and risk of colorectal cancer mortality. However, prior to the current study, no research has examined whether total vitamin D intake is associated with the risk of young-onset colorectal cancer.
Dr. Kimmie Ng, MD, the director of the Young-Onset Colorectal Cancer Center at Dana-Farber said "Vitamin D has known activity against colorectal cancer in laboratory studies. Because vitamin D deficiency has been steadily increasing over the past few years, we wondered whether this could be contributing to the rising rates of colorectal cancer in young individuals. We found that total vitamin D intake of 300 IU per day or more, roughly equivalent to three 8-oz. glasses of milk, was associated with an approximately 50% lower risk of developing young-onset colorectal cancer."
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