Taking high doses of vitamin E supplements can increase the risk of lung cancer, research suggests. As little as 400mg of Vit E supplements corresponds to a 28% increase in lung cancer.
What is it?
Where does it come from?
The US study of 77,000 people found taking 400 milligrams per day long-term increased cancer risk by 28% - with smokers at particular risk.
It follows warnings about similar risks of excessive beta-carotene use.
Writing in the American Journal of Respiratory and Critical Care Medicine, an expert said people should get their vitamins from fruit and veg.
The jury's still very much out on whether vitamin and mineral supplements can affect cancer risk Henry Scowcroft, Cancer Research UK
Dr Tim Byers, from the University of Colorado, said a healthy, balanced diet meant people took in a whole range of beneficial nutrients and minerals, which might help to reduce cancer risk.
The researchers followed people aged between 50 and 76 for four years and looked at their average daily use of vitamin C and folic acid, and vitamin E supplements.
Over the course of the study, 521 people developed lung cancer.
Smoking, family history and age all had unsurprisingly strong links to cancer risk.
And while neither vitamin C or folic acid use had any effect on lung cancer risk, vitamin E use did.
The researchers extrapolated their findings, and concluded that over a decade, there was an additional 7% increase in risk for every 100 milligrams taken per day.
The vitamin E trend was most prominent among smokers, but was not confined to them.
Vitamin E is known to be an antioxidant - protecting cells from molecules called free radicals.
But the US researchers speculate that, in high doses, it may also act as a pro-oxidant - causing oxidation and therefore damage to cells.
Toxic effects
Dr Christopher Slatore of the University of Washington in Seattle, who led the study, said: "In contrast to the often assumed benefits or at least lack of harm, supplemental vitamin E was associated with a small increased risk of lung cancer.
"Future studies may focus on other components of fruits and vegetables that may explain the decreased risk of cancer that has been associated with fruit and vegetables.
"Meanwhile, our results should prompt clinicians to counsel patients that these supplements are unlikely to reduce the risk of lung cancer and may be detrimental."
But Henry Scowcroft, senior science information officer at Cancer Research UK, said: "The jury's still very much out on whether vitamin and mineral supplements can affect cancer risk.
"Some studies suggest a benefit, but many others show no effect and some, like this one, suggest they may even increase risk."
He added: "Research repeatedly shows that a healthy, balanced diet can reduce your risk of some cancers while giving you all the vitamins you need.
"Quitting smoking remains the most effective way to avoid many cancers. There's no diet, or vitamin supplement, that could ever counter the toxic effects of cigarette smoke."
In 2002 a Finnish study of 29,000 male smokers found taking beta-carotene - which is converted into vitamin A in the body - was linked to an 18% increased risk of developing lung cancer
Story from BBC NEWS:
https://news.bbc.co.uk/go/pr/fr/-/1/hi/health/7271189.stm
Published: 2008/02/29 16:11:30 GMT
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What is it?
Vitamin E
ods.od.nih.gov/factsheets/vitamine.asp
Vitamin E is a fat-soluble vitamin that exists in eight different forms. Each form has its own biological activity, which is the measure of potency or functional use in the body 1.
Alpha‑tocopherol (α‑tocopherol)is the name of the most active form of vitamin E in humans. It is also a powerful biological antioxidant 2‑3.
Vitamin E in supplements is usually sold as alpha‑tocopheryl acetate, a form of alpha‑tocopherol that protects its ability to function as an antioxidant. The synthetic form is labelled "D, L" while the natural form is labelled "D". The synthetic form is only half as active as the natural form 4.
Antioxidants such as vitamin E act to protect your cells against the effects of free radicals, which are potentially damaging by‑products of energy metabolism. Free radicals can damage cells and may contribute to the development of cardiovascular disease and cancer. Studies are under-way to determine whether vitamin E, through its ability to limit production of free radicals, might help prevent or delay the development of those chronic diseases. Vitamin E has also been shown to play a role in immune function, in DNA repair, and other metabolic processes 2‑3.
Sources of Vitamin E per 100grammes of food
Nuts and grains (whole seeds) and vegetables
Recommended daily intake is 15mg
Almonds 23mg
Hazel nuts 15mg
Rapeseed oil (Unrefined and cold pressed) 23mg
Peanuts (Whole) 12mg
Olive oil 12mg
Sunflower seeds 25mg
Wheat Germ oil 149mg
Wheat grain 1mg
Whole Wheat flour 1mg
but you will be lucky to get 0.8g of flour given the 25% loss likely after some 6 months. Stability in wheat flour
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