Posted on March 8th, 2009 by
Among patients diagnosed with colorectal cancer, those with higher levels of vitamin D in their blood prior to diagnosis have an improved survival compared with those with lower levels. These results were recently published in the Journal of Clinical Oncology.
Vitamin D is a fat-soluble vitamin that comes from dietary supplements, foods such as fortified milk and cereal, certain kinds of fish (including salmon, mackerel, and tuna), and exposure to sunlight. Vitamin D is thought to play a role in the prevention of some types of cancer.
Results from previous trials have indicated that individuals with higher levels of vitamin D in their blood have a reduced risk of developing colorectal cancer. The effects of vitamin D on outcomes of patients already diagnosed with colorectal cancer, however, are unknown. Because colorectal cancer remains the second leading cause of cancer-related deaths, studying the effects of dietary and exercise habits on outcomes has become a source of extensive research.
Researchers from Harvard University recently conducted a study to further explore the potential relationship between vitamin D levels in the blood and their effects on outcomes of colorectal cancer. The study included 304 participants in the Nurses’ Health Study and Health Professionals Follow-Up Study (HPFS) who had been diagnosed with colorectal cancer between 1991 and 2002. Blood samples were drawn when the trial began, prior to the diagnosis of colorectal cancer.
The researchers concluded: “Further study of the vitamin D pathway and its influence on colorectal [cancer] and cancer progression is warranted.”
Reference: Ng K, Meyerhardt J, Wu K, et al. Circulating 25-hydroxyvitamin D levels and survival in patients with colorectal cancer. Journal of Clinical Oncology. 2008;26:2984-2991.
Related News: Vitamin D May Reduce Colorectal Cancer Mortality (11/7/2007)
Copyright © 2010 CancerConsultants. All Rights Reserved.
Tags: UNM CC Features
You must be logged-in to the site to post a comment.