Vitamin D blood level lowers colorectal cancer risk by forty percent
Researchers performed a large meta-analysis of eleven vitamin D studies including 59,231 individuals. They compared individuals in the highest quartile with those in the lowest quartile and found the increased risk of early morality from all causes was 29 percent. As blood levels dropped below 30 ng/mL, the risk for death went up in a linear manner. It is important to note that fifty-percent of U.S. citizens have vitamin D levels below 30 ng/mL and forty percent have major deficiency (below 20 ng/mL), problems made worse by lack of sun exposure in the winter.
In an independent and supporting body of research, scientists from the national cancer Center in Tokyo publishing in the American Journal of Epidemiology found that the highest levels of vitamin D blood saturation lowered the risk of colorectal cancer by forty percent. In a study of 737 people with colon cancer and 703 cancer-free individuals, researchers found that those with the highest levels of vitamin D and increased levels of calcium experienced the lowest risk from this common form of cancer.
World-renowned vitamin D expert, Dr. Michael Holick commented "maintaining optimal vitamin D status is important for reducing risk of colorectal cancer independent of the calcium effect." Nutrition experts recommend maintaining vitamin D levels between 50 and 70 ng/mL as measured by a 25(OH)D blood test. New evidence suggests that calcium provided from natural food sources (590 mg per day) provides a synergistic effect with vitamin D to dramatically lower all-cause mortality.