Vitamins A, C and E are antioxidants that protect cells from free radical damage and can slow or prevent development of cancer, says the National Cancer Institute. Free radicals are unstable molecules that can cause cancer. According to the National Cancer Institute, cancer is a disease that begins in cells and causes malignant tumors, extra cells the body does not need that can spread, invade and damage tissues and organs throughout the body.
Vitamins A, C and E
Research conducted by J. Kim and published in "Nutrition and Cancer" in 2010 found that increased total intake of antioxidant vitamins decreases the risk of cervical cancer. The research results reported statistically lower mean dietary intakes of vitamin A, beta carotene--a precursor to vitamin A--and vitamin C in patients who developed cervical cancer compared with control subjects. Patients in the highest quartiles of dietary intake of vitamin A, beta-carotene and vitamin C have statistically significantly lower cervical cancer risks than patients in the lowest quartiles for vitamin A, beta-carotene and vitamin C. Furthermore, patients with cervical cancer had lower total intakes of vitamins A and E in both diet and supplement, than control subjects. The study demonstrated that total intakes of vitamins A, C, and E are strongly inversely associated with the risk of cervical cancer.
The National Cancer Institute says antioxidants are abundant in fruits, vegetables, nuts and grains. Beta-carotene is in carrots, sweet potatoes, squash, cantaloupe, mangos, pumpkin, apricots and green leafy vegetables. Foods with vitamin A include carrots, sweet potatoes, egg yolks, milk and mozzarella cheese. Vitamin C is found in fruits, vegetables, cereals and fish. Foods with vitamin E, also called alpha-tocopherol, include almonds, oils from vegetables, soybeans and grains, broccoli, mangos and nuts.
Vitamin E
Research conducted by A. Alkhenizan and published in "Annals of Saudi Medicine" in 2007, found that vitamin E supplementation is associated with a statistically significant reduction in the incidence of prostate cancer, and can be used in the prevention of prostate cancer in men who are at high risk. The research involved a meta-analysis of twelve studies consisting of 167,025 participants and compared the outcomes of the intake of vitamin E supplementation alone or in combination with other supplements to a control group.
Vitamin D
Vitamin D can prevent breast and colorectal cancer. Research by C.F. Garland and published in the "Journal of Steroid Biochemistry and Molecular Biology" in 2007, discovered that intake of 2000 International Units per day of Vitamin D3 with very moderate exposure to sunlight could raise serum 25-hydroxy vitamin D, the active form of vitamin D, to 52 ng per ml, and reduce the incidence of breast cancer by 50 percent. Intake of 1000 International Units per day of Vitamin D with modest duration of sunlight, is associated with 50 percent lower risk of colorectal cancer, according to research by E.D. Gorham and published in the "Journal of Steroid Biochemistry and Molecular Biology" in 2005.
References
- National Cancer Institute: Antioxidants and Cancer Prevention: Fact Sheet
- National Cancer Institute: Understanding Cancer
- "Nutrition and Cancer"; Intakes of Vitamin A, C, and E, Are Associated with Risk of Cervical Cancer; Kim, J.; 2010
- "Annals of Saudi Medicine"; The Role of Vitamin E in the Prevention of Cancer; Alkhenizan, A.; Nov-Dec 2007
- "Journal of Steroid Biochemistry and Molecular Biology"; Vitamin D and Prevention of Breast Cancer; Garland, C.F.; Mar 2007
