A new comprehensive study revealed an excellent effect of increasing the proportion of “vitamin D” in food rations, as it proved its ability to prevent one of the most dangerous diseases that affect the colon and rectum.
Researchers and scientists conducted a long-term study that examined the diet and lifestyle of more than 95,000 women who were given high amounts of vitamin D supplements in their diets.
“Vitamin D” is considered one of the very important nutritional supplements to strengthen the body’s immunity, and it has gained great importance in recent years during the outbreak of the Corona pandemic.
According to the study published in the Journal of Gastroenterology “gastrojournal”, researchers found that those who consumed high amounts of “vitamin D” in their diets, or that included this vitamin such as dairy products in particular, had a 50% lower risk of developing colorectal cancer. earlier than those who ate less vitamin.
“The results underscore the importance of vitamin D for young people in terms of colorectal cancer prevention, not just the elderly,” says Dr. Kimi Ng, M.D., in the Department of Clinical Oncology at the Dana-Farber Cancer Institute and author of the study.
According to the results of the study published in the American “Eat This, Not That” magazine, eating higher amounts of “vitamin D” helps prevent colorectal cancer, especially for those aged under 50 years.
The researchers noted the low incidence of colorectal cancer, as experts believe that it is caused by two main reasons, the first is effective screening to detect the disease, and the second is due to lifestyle changes such as eating healthy and exercising.
But this decline does not apply to young people, as rates of colorectal cancer have risen very quickly among people under the age of 40, and in America, last year, a committee of scientists and academic and government experts was formed to address the problem.
The committee identified a possible cause of infection, as diet was considered a very risk factor, especially with the lack of fruits and vegetables in many diets.
Dr. Ng noted that this study accurately explains the relationship between diet and the benefits of “vitamin D” and the reason for the rise in these cases, considering that the results are “a solution to the mystery linking diet to this cancer.”
According to Dr. Sima Boni, a researcher at the Anti-Aging and Longevity Center in Philadelphia, “The researchers also noted that the good results were particularly clear for those who obtained “vitamin D” from natural food sources, compared to the rest of the research sample who received Vitamin supplements.
“Food can be used as medicine, in this way by offering a whole range of healthy foods that include fibre, vitamins and minerals,” Boni adds.
The researcher noted that “vitamin D” is fat-soluble, which means that it does not dissolve in water and is absorbed better when combined with a type of fat, which is why choosing non-fat dairy products is more effective, as the fats in Dairy products make it easier for the body to absorb vitamin D.
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