The journal Frontiers in Nutrition noted that researchers conducted a large-scale analysis of data from the U.S. National Health and Nutrition Examination Survey between 2003 and 2016, with the aim of studying the relationship between vitamin consumption and the risk of developing cancer.
The study included more than 29,000 adults, including nearly 3,000 with cancer. The results showed that people who consumed high amounts of vitamin B3 were 22% less likely to develop cancer than those with lower intake levels, even after accounting for factors such as age, sex, and lifestyle.
Conversely, researchers observed the opposite effect of vitamin A , as higher intake was associated with a 38% increased risk of developing tumors. Vitamin B9 (folic acid) was also linked to a slight increase in risk when consumed within a range of 267 to 367 micrograms daily.
The remaining vitamins and antioxidants, such as vitamins C, E and K , did not show a statistically significant relationship with the risk of developing cancer.
The researchers stressed that the study's findings are observational and do not prove a direct causal relationship, emphasizing the need for long-term studies to understand the true impact of vitamin consumption on the risk of developing tumors.
