Sufficient levels of Vitamin D decreases the risk of developing and dying from cancer

In an analysis of 63 existing studies it was found that being low in Vitamin D increases the risk of developing a number of cancers, and having sufficient levels of vitamin D decreases the risk of colon cancer, breast cancer, ovarian, and other cancers sometimes by up to 50%. However substantial segments of the population are at increased risk of vitamin D deficiency and these include the elderly who have trouble converting the vitamin D in food and that formed on their skin into active vitamin D in their kidneys, plus their skin looses ability to create vitamin D, individuals with dark complexions because their skin will be resistant to the effects of the sun producing Vitamin D through a reaction with the skin, and all those living in the northeast, as well as obese individuals. Evidence suggests that giving vitamin D as a supplement or incorporating ways to improve vitamin D levels could decrease the incidence of cancer and death from it. Vitamin D regulates healthy-proper cell growth and having too little increases the odds of having a mutation that leads to cancer instead of creating a normal cell. The research analysis was performed at the University of California, San Diego, Naval Health research Center, Weill Cornell Medical College, Rutgers University, and the Boston University School of Medicine, and will be published in the February 2006 issue of the American Journal of Public Health.

Commentary by Jerry Hickey, R.Ph.

At the start of this study the impact of the supplements Green Tea Extract and CLA were not even thought of yet - studies show these both impact weight.

Soy Isoflavones significantly inhibit human prostate cancer cells

High consumption of soy isoflavones in Asian diets is correlated with fewer cases of clinically important prostate cancer (in other words milder cases with little risk of dying or even causing symptoms). In this study human PC-3 prostate cancer cells were exposed to soy isoflavones. The greater the concentration of soy isoflavones the less likely was the survival, growth or multiplication of the prostate cancer cells. Many genes that stimulate cancer cell growth were inhibited while genes that inhibit cancer cell growth were promoted. Genes that contribute to the viability and metastasis of cancer were inhibited. The research was performed by the University of Florida at Gainesville and is published in the January 2006 issue of the Journal of Nutrition, the journal of the American Society for Nutrition.