American Study Highlights the Role of Vitamins in Reducing Cancer Risk

An American study has revealed that the consumption of certain vitamins may influence the risk of developing cancer in different ways: some are associated with a reduced risk, while others may increase the likelihood of the disease.

The journal Frontiers in Nutrition reported that researchers conducted a large-scale analysis of data from the U.S. National Health and Nutrition Examination Survey (NHANES) between 2003 and 2016. The study included more than 29,000 adults, about 3,000 of whom were diagnosed with cancer.

According to the study, higher intake of vitamin B3 was associated with a 22% reduction in cancer risk, while increased consumption of vitamin A was linked to a 38% higher risk. Vitamin B9 showed a slight increase in risk when consumed within a specific range. Other vitamins, such as C, E, and K, did not show a statistically significant association with cancer risk.

The researchers emphasized that these findings are observational and do not establish a direct causal relationship. They stressed the need for long-term studies to better understand the true impact of vitamin intake on the risk of developing cancer.