This vitamin can reduce the risk of cancer

A new research published in “Frontiers in Nutrition” indicates that consumption of certain vitamins can reduce the risk of various types of cancer and may even reduce the likelihood of overall cancer development.

Researchers have found that vitamin C is related to a lower risk of developing 11 different types of bladder cancer, breast, uterus, esophagus, stomach, lungs, pancreas, prostate, kidney cell cancer, and cervical tumors and glioma.

Also, taking vitamin C has been linked to a reduced chance of developing cancer. The study analyzed the results of 3,562 articles that examined the connection between vitamin taking and the likelihood of developing various types of cancer.
Nutritionist Gail Mayer points out that in many studies involved in this analysis, it is not clear where participants in the study received vitamin C from fruits or supplements.

“Expend vitamin and minerals supplements do not have the same benefits as when we consume nutrients that are part of food”, says Mayer.

“Vitamine C comes from fruits and vegetables that also contain fibers and other vitamins, minerals, antioxidants and countless photochemicals that contribute to our health in many ways”, she added.

The best way to reduce the risk of cancer is to eat healthy foods that include clean proteins, cereals, lots of green leaf vegetables, fruit and limit the intake of processed foods”, Cedrina Calder told Eatthis.