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Vitamin C and Vitamin E help prevent kidney cancer

Jan 24, 2007

Renal cell carcinoma (RCC) is the most common type of kidney cancer accounting for 85% of all cases. In this cancer a tumor grows on the filtering apparatus known as tubules. The diet and habits of 767 men and women with RCC were compared to those of 1,534 cancer free hospital patients in a case-controlled study. The results were adjusted for factors such as age, smoking, alcohol consumption, and weight, etc. The researchers found a highly protective effect for Vitamin E with a 44% reduced risk of developing RCC in those with the highest levels of vitamin E vs. the lowest. Vitamin C decreased the odds of developing RCC by 28%. The study performed at multiple centers throughout Italy is published in the February 15th, 2007 issue of the International Journal of Cancer.

Selenium plus Vitamin E, or Selenium from a Multiple Vitamin significantly decrease the risk of prostate cancer

In this study 724 men with prostate cancer were compared to 879 men without; all were followed for 8 years in the Prostate, Lung, Colorectal, and Ovarian Cancer Screening Trial. It was determined that men with higher Selenium intake who also had a high Vitamin E intake had a 42% decreased risk of developing prostate cancer versus those men with the lowest intake. If the Selenium was from a Multiple-Vitamin the risk was reduced by a similar level. If the men smoked, higher Selenium intake reduced prostate cancer risk by 35%. The effects of Selenium can be summed up this way; higher levels of Selenium decreased the risk of developing prostate cancer if the Selenium was from a Multiple Vitamin, or if Selenium was in the presence of Vitamin E, or if the man was a smoker. The John?s Hopkins University School of Medicine, the National Cancer Institute, the Fred Hutchinson Cancer research Center in Seattle, and the University of Washington were just some of the prestigious institutions that took part in this study. The study is published in the January 2007 issue of the American Journal of Clinical Nutrition.