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In this analysis, researchers reviewed data from 17 studies that included more than 13,000 participants, and looked at how much vitamin D people consumed through diet and supplements and examined whether there is a link between vitamin D blood levels and the risk of colorectal cancer. Blood levels of vitamin D were determined by measuring 25-hydroxyvitamin D.
Results showed:
“Vitamin D deficiency is considered an important risk factor for many types of solid cancers, especially colorectal cancer,” commented the study authors. “Among patients with colorectal cancer, the prevalence of vitamin D deficiency is much higher, approaching 90%, than among other patients. A few studies have demonstrated that vitamin D may decrease the risk of cancer through various mechanisms.”
Keep in mind that since the studies reviewed in this report were observational, they do not prove cause and effect. But they suggest an interesting association, which should be explored further through randomised, controlled trials.
(J Clin Oncol 2011. 10.1200/JCO.2011.35.7566)
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