Vitamin E intake and liver cancer are interlinked. A recent research conducted at Shanghai Cancer Institute in China suggests that high intake of vitamin E can significantly decrease the risk of developing liver cancer.
People in the age group of 40- 70 years taking vitamin E in diet or in supplements are seen to have low risk of liver cancer in contrast to those not taking vitamin E.
The researchers assessed data of 132,837 Chinese residents using a questionnaire based on food-frequency Information about their dietary pattern and habits were taken into consideration.
267 participants developed liver cancer.
Dr Wei Zhang, from the Shanghai Cancer Institute, China, stated, “We found a clear, inverse dose-response relation between Vitamin E intake and liver cancer risk. This association was consistent among participants with and without self-reported liver disease or a family history of liver cancer.”
The experts revealed that two high quartiles of vitamin E intake had considerably reduced the risk of liver cancer.
People consuming vitamin E had 5o percent less chance of developing liver cancer against those who did not take vitamin E in diet or as supplement.
The study was published online in the Journal of National Cancer Institute.