The results of two new data analyses indicate that high dietary intake of the “sunshine-and-seafood” vitamin can cut the risk of colon and breast cancers by 50 percent.
And these results follow the findings of two studies by the same team, which indicate that greater sun exposure cuts the risk of ovarian cancer – one of the most deadly kinds – and the risk of kidney cancer.
* Professor Edward Giovannucci, M.D., Sc.D., of Harvard University.
* Professor Michael F. Holick, M.D., Ph.D. of Boston University.
* Professors Edward Gorham, Ph.D., Frank C. Garland, Ph.D., and Cedric F. Garland, Dr. P.H. of the University of California San Diego.
* William B. Grant, Ph.D., founder of the Sunlight, Nutrition and Health Research Center in San Francisco (SUNARC).
Vitamin D and breast cancer risk
The UCAL San Diego team examined data from two large epidemiological studies -- the Nurses’ Health Study and the St. George's Hospital Study -- which included 1,760 women (Gorham ED et al 2007).
As lead author Cedric Garland elaborated in a press release from the University of California: “The data were very clear, showing that individuals in the group with the lowest blood levels had the highest rates of breast cancer, and the breast cancer rates dropped as the blood levels of vitamin D increased.” (UCalSanDiego, 2/7/2007)
Dr. Garland’s team noted that women could achieve a protective blood level (80 nmol/l) by taking two steps:
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