Recent research stemming from Brazil supports information from past studies that have revealed decreased levels of vitamin D, post the onset of menopause, could increase chances around breast cancer for women.
Many past studies have looked into the potential impact and importance of vitamin D as it relates to risks around breast cancer. One example of this was a study published in Medical News Today earlier in 2018 that worked with a group of Japanese participants, which revealed that females with higher vitamin D levels had a tremendously low chance of developing cancer, versus those with lower vitamin D in their systems.
Medical News Today reported that when it comes to this current research, stemming out of Brazil’s Sao Paulo State University, similar conclusions were drawn after reviewing medical data from over 600 female women in Brazil, ages 45 to 75.
There were two separate groups of participants: 209 who were diagnosed with cancer, as well as 418 who were cancer-free, slated as the control group. All those involved in the study had stopped menstruating for a minimum of one year.
When reviewing the two groups’ medical information, the study team discovered that during the time of diagnosis, the females with breast cancer had increased numbers of very low or serum vitamin D, versus the others that were cancer free.
In addition, a significant amount of the females that did have breast cancer also had increased numbers around body mass index (BMI) or obesity, when compared to the women who did not have the condition.
Lastly, the study revealed that those women with breast cancer had a 1.5-fold increased chance to develop decreased levels of vitamin D, versus those women without cancer. This was after the research team adjusted for factors like time from menopause onset, age, and BMI.
The study team came to the hypothesis that sufficient vitamin D levels could help to decrease cancer chances.
For those that may be thinking of adding a vitamin D boost to their diet, the following foods are rich in the nutrient: egg yolks, mushrooms, certain seafood (e.g. oysters), as well as fatty fish like tuna or salmon.