Reprinted with the kind permission of Life Extension
March 08 2017. The results of a meta-analysis that appeared in the March 2017 issue of the Asia Pacific Journal of Clinical Nutrition
reveal a reduction in the risk of lung cancer
in association with increased vitamin E intake.
For their analysis, researchers at Zhengzhou University in China selected nine articles reporting 11 studies that involved a total of 435,532 participants and 4,164 cases of lung cancer. Follow-up periods ranged from 4 to 20 years.
Subjects who had a higher intake of vitamin E had a 16% lower risk of developing lung cancer than those whose intake was categorized as lower. For each 2 milligram per day increase in vitamin E, there was a 5% lower lung cancer risk among the men and women in the meta-analysis.
In their discussion of the findings, the authors note that vitamin E is a powerful lipid-soluble antioxidant that could reduce lung cancer risk by decreasing oxidative stress. The vitamin also has an anti-inflammatory property that helps protect cells and their genetic material. Additionally, the vitamin’s ability to downregulate the nuclear factor kappa-beta signaling pathway (thereby decreasing cancer cell proliferation), to reduce nitrite and to inhibit nitrosamide and nitrosamine production could help prevent the initiation of cancer.
“This study is the first meta-analysis of the dose-response relationship between dietary vitamin E intake and the risk of lung cancer,” authors Yong-Jian Zhu, MD, and colleagues announce. “Our results indicated that dietary vitamin E intake was significantly associated with a reduced risk of lung cancer.”
“It should be noted that the findings need to be confirmed further by larger prospective studies,” they conclude.