Friday, July 20, 2012
By: John Phillip
[NaturalNews] Worldwide cases of liver cancer are on the rise, as the third most common form of cancer takes the lives of millions around the globe each year. The liver is charged with performing more than 300 critical functions in the body; from cholesterol and glucose metabolism to clearing dangerous chemical and bacterial invaders before they can wreak cellular havoc. A diagnosis of liver cancer is frequently associated with early mortality and diminished quality of life.
Researchers studying subjects from two Chinese cohorts have published the result of their work in the Journal of the National Cancer Institute that demonstrates high consumption of vitamin E either from diet or vitamin supplements may lower the risk of liver cancer. Vitamin E is a fat soluble nutrient that exits in multiple isomer variants that have been shown to inhibit the development and progression of certain cancers by inhibiting mutational damage to DNA strands.
Vitamin E from diet and supplements can provide a significant shield against liver cancer
To conduct the study and determine a causal relationship between vitamin E intake and liver cancer incidence, researchers analyzed data from a total of 132,837 individuals in China who were enrolled in one of two population-based cohort studies jointly conducted by the Shanghai Cancer Institute and Vanderbilt University. After reviewing validated food-frequency questionnaires, the scientists conducted in-person interviews to determine the most commonly consumed foods and whether the participants took vitamin supplements.
The research team analyzed liver cancer risk by comparing participants who had a high intake of vitamin E with those who had low intake. They found that 267 liver cancer cases were diagnosed over a five to eleven year follow-up period, and determined that vitamin E intake from diet and vitamin E supplement use were both associated with a considerably reduced risk of developing liver cancer.