A study published in Cancer Research (May 1, 2009; 69(9):3833–3841) examined the relationship between vitamin E levels and prostate cancer survival. The subjects were participants in the ATBC Study (α-Tocopherol, β-Carotene Cancer Prevention Study). Among the 1,891 men diagnosed with prostate cancer, 395 died from the disease during the follow-up period.
The researchers found that higher blood levels of α-tocopherol (vitamin E) were associated with improved survival. Men in the highest quintile of vitamin E levels—the top 20 percent—had a 49 percent lower risk of prostate cancer–related mortality compared to those with the lowest vitamin E levels.
Additional research published in the Annals of Oncology (July 31, 2008) examined the relationship between diet and stomach cancer. In this case-control study, dietary data were collected from 230 patients with stomach cancer and 547 control subjects. The researchers found that higher intake of carotenoids and vitamin E was associated with a reduced risk of stomach cancer.
Carotenoids are the pigments found in fruits and vegetables that give them their bright colors. In plants, carotenoids protect against oxidative damage caused by photosynthesis. When consumed in the human diet, they function as antioxidants. One of the most well-known carotenoids is beta-carotene, which is found in many fruits and vegetables and can be converted by the body into vitamin A. All carotenoids possess some degree of vitamin A activity.
