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Vitamin D and Flavonoids Impact Breast and Ovarian Cancers
Vitamin D and flavonoids could each play an important part in preventing and possibly even treating breast and ovarian
cancers, according to scientists who reported their findings
during the 97th Annual Meeting of the American
Association for Cancer Research (AACR). While risk factors
for breast and ovarian cancers include menopause,
obesity, family history and specific genetic mutations,
researchers also are looking at the role of diet in the development,
as well as the treatment and prevention of these
tumors.
Scientists found that taking vitamin D-rich cod liver oil between ages 10 to 19 reduced breast cancer risk by about 25%, and consuming at least nine glasses of milk every week between the ages of 10 to 29 reduced the risk by 35%. The dietary and lifestyle reductions were significant, even when adjusted for other risk factors for breast cancer such as age, ethnicity, close relatives with breast cancer, age at menarche and age at a woman's first birth.
Flavonoids also offered favorable results. In one study, breast cancer risk was reduced by about 45 percent among post-menopausal women. Specific flavonoids — including flavones, flavan-3-ols and lignans — were associated with reduced cancer risks ranging from 26 to 39 percent.
Covance is a leader in vitamin analysis across a wide variety of raw materials and finished products. For more information, download the accompanying article.
Meeting the Need for Advancing Methodologies in Vitamin
Chemistry
John Austad
Food Science Newsletter
March 2006
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