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Vitamins E and C May Reduce Kidney Cancer Risk

Researchers in Italy have found that vitamins E and C may offer cancer protection for both men and women by reducing the risk of renal cell carcinomas, the most common form of kidney cancer. After adjusting for other risk factors such a smoking and age, researchers found that higher vitamin E intakes were associated with a 44 percent reduced risk of renal cell cancer, compared with lower intakes. Higher vitamin C intakes were associated with a 28% reduction.

The data showed a strong statistical significance for the protective effect of vitamin E. The researchers have noted that this association – a reduced risk of kidney cancer with higher vitamin E intakes – has been supported by other trials. In the Iowa's Women's Health Study, higher vitamin E intake among postmenopausal women was associated with a 30% reduced risk. In a multi-center trial in Australia, Europe and the U.S., higher vitamin E intakes were associated with a 30% reduced risk. The authors state that the antioxidant properties of vitamin E may explain its protective effect.

Bosetti and others. "Micronutrients and the risk of renal cell cancer: A case-control study from Italy". Int. J. Cancer, 2007, Feb. 15; 120(4): 892-6.

Prineas and others. "Nutrition and other risk factors for renal cell carcinoma in postmenopausal women." Epidemiology, 1997; 8:31-6.

Wolk and others. "International renal cancer study. VII. Role of diet." Int. J. Cancer, 1996; 65: 67-73.

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