Vitamin E is one kind of vitamin that plays an important role in the body to prevent aging. However, when consumed in high doses, can increase the risk of lung cancer, reports a study published early February 2008.
Research in the United States involving 77 thousand participants indicated that taking 400 milligrams per day for long periods can increase cancer risk by 28 percent, especially among smokers.
Results of research published in the American Journal of Respiratory and Critical Care Medicine, also gave warning of a similar threat from beta-carotene when consumed excessively.
Researchers recommend that, intake of vitamin E should not be derived from synthetic drugs. To get the best benefits, vitamin E should be obtained from natural sources like fruits and vegetables.
Dr. Tim Byers of the University of Colorado said, balanced and healthy diet which is realized in a way to benefit from the nutrients and minerals in a wide scope, can help avoid the risk of cancer.
For the study, researchers monitor the intake per day of vitamin C, folic acid and vitamin E and participants aged 50 to 76 for four years. Throughout the study, 521 people developed lung cancer.
Smoking habits, family history and age are all factors that had unsurprisingly strong links to cancer risk. Meanwhile, the use of vitamin C and folic acid would have no effect, another case with vitamin E.
After calculating and analyzing data for about eight years, researchers concluded that an increase in extra risk by 7 per cent of every 100 milligrams of vitamin E are consumed per day.
The vitamin E trend was most prominent among smokers, but was not restricted.
Manffat vitamin E is widely known as an antioxidant that can protect cells from molecules called free radicals. However, the U.S. researchers speculate that, in high doses, it may also act pro-oxidant, causing oxidation and therefore damage to cells.
Contrary to many assumptions about the benefits of vitamin E, vitamin consumption as a supplement is associated with risk of lung cancer. Research into the future will probably focus on other components in fruits and vegetables that may explain the reduced risk of cancer associated with fruit and vegetables, ° says Dr. Christopher Slatore of the University of Washington who led the research.
Meanwhile, a study in Finland involving 29 thousand male smokers who took beta-carotene - which can be converted into vitamin A in the body - suggested an increased risk by 18 percent of lung cancer.
So avoid wearing excessive E vitamen order to avoid lung cancer.
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