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Vitamin D Cuts Risk of Colon Cancer Death by 72 Percent

May 15, 2008

     People with higher levels of vitamin D in their bodies are 72 percent less likely to die from colorectal cancer, according to a new study published in the Journal of the National Cancer Institute. Colorectal cancer kills approximately 50,000 people in the United States per year. In the study researchers tracked the health status of 16,818 people in a nationwide government health survey. Participants joined between the years of 1988 and 1994 and were followed until the year 2000. Their blood was measured regularly to determine their bodies' levels of vitamin D. Those with higher levels of vitamin D at the beginning of the study were 72 percent less likely to die from colorectal cancer than those who began the study with the lowest levels of the nutrient. Prior research has indicated that in addition to acting as an essential nutrient, vitamin D may inhibit the growth of tumors or even kill cancerous cells.

Soy with Green Tea lowers cholesterol

     Kinako, also known as soybean flour, is a product commonly used in Japanese cuisine. In order to create the soybean flour, soybeans are toasted and ground into powder. In this study 100 patients with high cholesterol were split into 4 groups for a 90 day period. One group ingested 50 g of Kinako daily for the 90 days. The next group consumed Green Tea (3 grams a day in 500 ml of water). A third group consumed both the Kinako and the Green Tea concoction daily, and the last group simply ate a low-cholesterol diet.

     The combination of Soy and Green Tea statistically significantly lowered cholesterol and improved antioxidant levels. The study is published in the June 2008 issue of the journal Nutrition.