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A large international study created by collaboration between European, American and Asian researchers, links vitamin D levels in the blood with the probabilities of developing colorectal cancer . In particular, in people with higher than recommended concentrations, the risk of colorectal cancer decreases by more than a quarter.
The book, published in the "Journal of the National Cancer Institute," is signed by scientists from the American Cancer Society, Harvard. TH Chan School of Public Health, US National Cancer Institute, National Institute of Cancer-Int Milan and 15 other medical research centers.
" The risk of developing colorectal cancer over the course of life is 4.2% (1 of 24) in women and 4.5% (1 in 22) in men ", explains Sabina Sieri, epidemiologist of IRCCS Int Foundation and co-author of the article. It is the "most common cancer in Italy, the second leading cause of death attributable to cancer among men and women ". The new study suggests that " blood vitamin D concentrations currently considered optimal and recommended for bone health ", between 50 and 62 nanomoles / liter, " may be lower than those that would be optimal for the prevention of colorectal cancer (75-100 nmol / liter) ".
People with concentrations greater than 62 nmol / L, up to 100 nmol / L, have a 27% reduced risk of colorectal cancer compared to those who are in the recommended levels, and the protection is even more obvious in women
Vitamin D is synthesized in the skin by direct sun exposure while in minor percentages comes from 'potency. " The main source of vitamin D in the diet of Italian cohorts participating in the study is represented by fish and fishery products (40%) – continued Sieri – followed by meat and derivatives (25%) and cereals and by-products (18%) ".
Experts recommend that vitamin D be obtained by feeding as much as possible, if necessary including fortified foods because exposure to ultraviolet rays from the sun is a risk factor important for skin cancer.
It has been hypothesized that vitamin D may reduce the risk of developing colorectal cancer by various metabolic pathways involved in growth and cellular regulation. However, previous prospective studies have reported inconsistent results regarding the fact that high levels of circulating 25-hydroxyvitamin D, a valid indicator of the nutritional status of vitamin D, are badociated with a lower risk of developing this. neoplasm. The few randomized clinical trials conducted so far regarding vitamin D supplementation and the onset of colorectal cancer have shown no effect, but according to scientists, they could have weighed the size of the research , the duration of integration and compliance with the prescriptions. . To shed light on the link, with standardized criteria, the data were badyzed of 5700 cases of colorectal cancer and 7 100 controls, collected before the diagnosis of cancer, belonging to 17 cohorts. Compared with people with circulating vitamin D concentrations considered adequate for bone health, those with suboptimal levels were 31% more likely to develop colorectal cancer at an average follow-up of 5.5 years (range 1-25 years). In contrast, higher vitamin D concentrations than those recommended for healthy bones have been badociated with a 27% reduced risk of cancer.
The risk – the experts point out – has not continued to decline at the higher concentrations, which therefore did not bring additional benefits. Protection was observed in all subgroups studied (subsurface colon and rectum, geographic region and seasonality of sampling), but it occurred much more strongly in females than in females. men
". facilitate the interpretation of randomized vitamin D supplementation trials completed to date that have yielded inconclusive results; Further – commenting on the authors – can be of great help for planning new studies that help clarify the role of vitamin D in the onset of colorectal cancers "
Int participated in the research with his 2 prospective cohorts Ordet (hormones and diet in the etiology of bad cancer) and the Milan section of the study Epic (European Prospective Investigation in Cancer and Nutrition)
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