Vitamin D and Colorectal Cancer Risk

A paper recently published examined the relationship between vitamin D levels and colorectal cancer risk. This new study, entitled “Circulating Vitamin D and Colorectal Cancer Risk: An International Pooling Project of 17 Cohorts” was funded by the National Heart, Blood, and Lung Institute and the National Cancer Institute.

A pool of data was gathered from participation by 17 cohorts, comprising 5706 colorectal cancer case participants and 7107 control participants with a wide range of circulating 25(OH) D concentrations. The statistical analysis centered on a population of mainly white (83.9%) people. Gender was split relatively, even between male and females with the median age at blood draw of 60 years.

“Circulating 25(OH)D at levels below 30 nmol/L (considered “deficient” by the IOM) was associated with a 31% greater risk of colorectal cancer compared with 50 to <62.5 nmol/L, the lower range of 25(OH)D considered sufficient for bone health. Interestingly, colorectal cancer risk was lower at 25(OH)D concentrations that are higher than those currently considered sufficient for bone health.”

This method discovered that colorectal cancer risk decreased steadily and significantly with increasing pre-diagnosis 25 (OH) D levels, up to 100 nmol/L. Based on this knowledge people should conclude that the daily intake of vitamin D is a routine that can assist in the prevention of colon cancer. Exposure to sunlight, daily supplements, and food are effective ways to maintain a steady intake of vitamin D. Foods with a high nutritious value of vitamin D include fatty fish, beef liver, egg yolks, milk, orange juice, and certain cereals.

Sources:

https://academic.oup.com/jnci/advance-article-abstract/doi/10.1093/jnci/djy087/5035027?redirectedFrom=fulltext

https://sciencebasedmedicine.org/vitamin-d-and-the-relationship-to-colon-cancer/

https://www.vitamindcouncil.org/about-vitamin-d/how-do-i-get-the-vitamin-d-my-body-needs/