High Doses of Vitamin E Trigger Cancer

Vitamin E is one vitamin that plays an important role in the body to prevent aging. However, when consumed in high doses, these vitamin is thought to increase the risk of lung cancer, reported by a research that was published in early of February 2010.

Research in the United States involving 77 thousand participants indicated that consuming 400 milligrams per day over a long period can increase cancer risk to 28 percents, especially among smokers.

Research results published in the American Journal of Respiratory and Critical Care Medicine also provides a reminder of the threat of a similar, beta-carotene when consumed in excess.

Researchers recommend intake of vitamin E should not be derived from synthetic drugs. To get the best benefits, vitamin E should be obtained from natural sources such as fruits and vegetables.

Dr. Tim Byers of the University of Colorado said, balanced and healthy diet are created by the benefits of nutrients and minerals in a wide range, to help avoid the risk of cancer.
In his research, researchers monitor the intake per day of vitamin C, folic acid and vitamin E, and participants aged 50 to 76 for four years. Throughout the study, 521 participants have registered lung cancer.

Smoking habits, family history of disease and age were factors that were predicted closely related to the cancer cases. Meanwhile, the use of vitamin C and folic acid does not affect it, another case with vitamin E.
After calculating and analyzing data for about eight years, researchers concluded the risk increased by 7 percents extra for every 100 milligrams of vitamin E which consumed per day.

Benefits of vitamin E is widely known as an antioxidant that can protect cells from free radicals and molecules. However, the researchers speculate in the U.S., in high doses, vitamin E can actually be pro-oxidant, causing oxidation that may trigger damage to the cells.
“ the reverse from the assumptions behind the many benefits of vitamin E, vitamin intake which associated with supplements, as risk of lung cancer. Future research may focus on other components of fruits and vegetables that may explain the decrease in cancer risk associated with fruit and vegetables,” said Dr. Christopher Slatore from the University of Washington who led this research.

While such a research in Finland, involving 29 thousand smokers, men who consume beta carotene - which could be converted into vitamin A in the body - the state at 18 percent increased risk of lung cancer.