Vitamin E 'can lower risk of liver cancer'
19 July 2012 16:54 in Scientific Developments/Breakthroughs
Increased consumption of vitamin E could help people to avoid contracting liver cancer, according to a new study.
A team from the Shanghai Cancer Institute has analysed data from a total of 132,837 individuals in China, comparing dietary habits to cancer rates in order to determine the link between vitamin E intake and liver cancer risk.
The authors reported that high intake of vitamin E either from diet or supplements was "related to lower risk of liver cancer in middle-aged or older people", regardless of people's family histories of cancer or liver disease profiles.
Previous studies have examined the potential connection between these factors, but results have proven inconclusive in the past.
This could be an important discovery, as liver cancer is the third most common cause of cancer mortality in the world, with 85 percent of cases recorded in developing nations.
Vitamin E is found in plant oils and foods such as nuts, seeds and cereals, serving important functions such as protecting cell membranes.
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