A very new study states that there is a corelation between smaller colon cancer rates and the use of vitamins A,E,C calcium, pothasium and folic acid. The study has shown that long-term vitamins use could decrease the risk of colon cancer by 57 percent.
This study was made on an group made of over 500 women and men between the ages of 33 and 62 who were found having colon cancer. They were interrogated about the quantity of vitamins they took before they found out their diagnosis. The patients were asked alot of questions regarding the dosage, frequence, and duration of the vitamins they took. Two classifications were made: multivitamin packs tooken once a day and high concentration packs. The study showed that the majority of the patients who took the multivitamin packs took the high potency supplements too.
Most of the studdies that predate this one agree that the risks of colon cancer are greatly reduced by using vitamin supplements but none of them was able to identify the specific components of the vitamins that are responsable for this. Antioxidant vitamin and folid acid rich vegetables and fruits are known for lowering the colon cancer risks, but yet again no specific components of these foods were identified.
An increase in the fruit and vegetable consumption rate was tried by several educations programs but none of them had a real success. It is recommended to eat at least five different types of these aliments but in the current society the intake of these foods decrease year by year.
Knowing the current society, the researchers of colon cancer recommend supplementing the diet with multivitamin packs rather then eating fruits and vegetables because they hope it will be more appealing to the general public.
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