‚ÄčA significant decrease in lung cancer risk is associated with regular consumers of diets high in foods rich in vitamin E.

This study assessed the role of frequent consumption of vitamin E from food sources in the prevention of lung cancer. A team of Chinese researchers conducted a meticulous meta-analysis on data obtained from eligible studies that analyzed the association between dietary vitamin E intake and lung cancer development risk.

The researcher found out that increased dietary exposure to vitamin E diminished the odds of developing lung cancer. A 5% reduction in the risk of lung cancer was found to be associated with daily consumption of 2 mg of dietary vitamin E in this study. The results of this study reveal that adequate intake of foods rich in vitamin E may help inhibit the development and growth of cancerous cells and tumors in the lungs.