American scientists have confirmed that vitamin D can reduce the risk of developing certain common cancers, such as breast, colorectal, and ovarian cancers, by up to 50%, going beyond its role in aiding calcium absorption.
The University of California has reviewed over 60 studies published between 1966 and 2004 on the relationship between vitamin D and cancer. This includes 30 reports on colorectal cancer, 13 on breast cancer, 26 on pancreatic cancer, and 7 on ovarian cancer.
The findings indicate that the role of vitamin D in certain cancer types cannot be ignored. Specifically, consuming 1,000 IU (international units) of vitamin D, equivalent to 25 mg daily, could reduce the risk of developing colorectal cancer by up to 50%, and breast and ovarian cancers by 30%.
The “natural” form of vitamin D is D3, which is produced in the skin after exposure to sunlight. However, this micronutrient can also be supplemented through fatty fish (such as salmon and tuna), vegetable oils, and meat.
The survey results may help explain why the survival rates among people of African Caribbean descent with breast, colorectal, pancreatic, and ovarian cancers are lower compared to white individuals. “It may be because darker skin does not synthesize vitamin D as effectively as lighter skin,” said team leader Cedric Garland.
However, caution is advised when supplementing vitamin D, as exceeding 2,000 IU (50 mg) daily may lead to excessive calcium absorption, potentially harming the liver and kidneys.
Mỹ Linh (according to BBC)
