Khaberni - A comprehensive American study revealed that consuming some vitamins may differently affect the risk of cancer, where some were associated with a reduction in risk, while others increased the likelihood of onset.
The journal Frontiers in Nutrition noted that researchers conducted a broad analysis of data from the National Health and Nutrition Examination Survey for the period between 2003 and 2016, aiming to study the relationship between vitamin consumption and the risk of cancer.
The study included more than 29,000 adults, among whom about 3,000 were diagnosed with cancer. The results showed that individuals who consumed high amounts of vitamin B3 were 22% less likely to develop cancer compared to those whose consumption levels were lower, even after considering factors such as age, gender, and lifestyle.
Conversely, researchers observed an opposite effect for vitamin A, as increased consumption was linked to a 38% increased risk of tumors. It was also noted that vitamin B9 (folic acid) was associated with a slight increase in risk when consumed within a specific range of 267 to 367 micrograms per day.
Other vitamins and antioxidants, such as vitamins C, E, and K, did not show any statistically significant relationship with cancer risk.
The researchers emphasized that the results of the study were observational and do not prove a direct causal relationship, highlighting the need for long-term studies to understand the real impact of vitamin consumption on the risk of developing tumors.
