A new study adding to the large body of research on vitamin D and cancer suggests that higher blood levels of this vitamin link to lower colorectal cancer risk, especially among women. The study was published in the Journal of the National Cancer Institute (JNCI).
AICR’s latest report – an analysis of the global research published last month — found hints that vitamin D may lower colorectal cancer risk but there was not enough strong evidence to make any firm conclusion. It was categorized as limited-suggestive. This new study will be added to AICR/WCRF’s Continuous Update Project, a process that systematically collects then analyzes research related to how diet, nutrition, physical activity and weight link to cancer risk.
The recently released cancer prevention report – Diet, Nutrition, Physical Activity and Cancer: A Global Perspective, The Third Expert Report – along with 10 new cancer prevention recommendations is the most comprehensive analysis of research on diet, nutrition, physical activity and cancer prevention.
Last week, key members of the report’s expert panel talked about what the findings really mean, for individuals and the research community. The three experts presented to a packed room at the American Society for Nutrition annual meeting in Boston.
AICR’s latest report suggests that lifestyle factors, especially dietary habits and physical activity, play a major role in causing or preventing colorectal cancer. Whole grains and exercise were found to reduce the risk whereas processed meat and having obesity increased the risk of this cancer.