Higher levels of Vitamin D linked to decreased risk of colon cancer
A new study found that higher levels of vitamin D are associated with a lower risk of colorectal cancer. Fatty fish such as tuna and salmon are high in vitamin D. (Deb Lindsey/The Washington Post)

Higher concentrations of vitamin D circulating in the bloodstream are linked to a lower risk of colorectal cancer, according to a large international study published Thursday.


The researchers said the results strengthen the evidence that the vitamin may play a protective role against the disease, which is the third-most common cancer in the United States, killing more than 50,000 people a year. Previous studies exploring a possible link were inconclusive, they said.

The latest research, which appears in the Journal of the National Cancer Institute, was conducted by scientists from NCI, the American Cancer Society, the Harvard T. H. Chan School of Public Health and 20 other medical centers and organizations around the world.

They concluded that “optimal” levels of the vitamin for colorectal cancer prevention are greater than those recommended by the National Academies of Sciences, Engineering and Medicine, which are based only on bone health.

“Our study shows that having higher levels above bone-health ones are associated with



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