Vitamin A can reduced cancer risk

Vitamin A and its derivatives are of interest both because of their anti carcinogenic properties and because cell differentiation can be modified and reversed. In epidemiological studies, a low intake of vitamin A has consistently been associated with increased risk of developing certain cancers.

Vitamin A and its related compounds, beta-carotene and the retinoid, have been studied with respect to their effect on cell differentiation and cancer risk reduction.

There are several theorized mechanisms to explain cancer risk reduction by vitamin A. It is well established that vitamin A is required for the maintenance of epithelial tissues, where man cancers are seen. Laboratory studies suggest that vitamin A inhibits chemical carcinogenesis.

Vitamin A status must therefore be adequate to allow normal epithelial growth. Immune system function, including tumor surveillance has also been shown in animal models to depend on sufficient levels of vitamin A.

In addition, vitamin A and retinoid (vitamin A derivatives) may directly influence gene expression.

Foods rich in vitamin A or beta-carotene include milk, liver, green leafy vegetables and yellow fruits and vegetables. According to National Research Council study in 1982, consumption of foods rich in vitamin A and its related compounds has been associated with risk reduction for cancer of the lung, larynx, bladder, esophagus, stomach, colon and rectum, prostate and ovary.
Vitamin A can reduced cancer risk