Anti-oxidant Vitamins C&E on Ovarian Cancer

"Dietary Antioxidants, supplements and risk of epithelial ovarian cancer.

[Fleischauer AT, et al. Nutr Cancer 2002;40:92-98]  

Several epidemiologic studies suggest that higher consumption of fruits and vegetables and foods rich in antioxidants are associated with a reduced risk of many cancers, however, only few studies have examined the relationship between antioxidants and ovarian cancers. Moreover, these studies focused mainly on dietary sources of antioxidants, and no studies examined the association between the use of antioxidants from supplements and ovarian cancer risk. This case-control study examined the association between ovarian cancer risk and reported intake of antioxidant micronutrients from diet and/or supplements. In this study, higher intake of vitamins C (> 90 mg/d) and E (>30 mg/d) from supplements was protective, while vitamin A and ß-carotene were not related to the risk of ovarian cancer. Consumption of antioxidants from dietary sources was unrelated to risk of ovarian cancer. In an analysis combining antioxidant intake from diet and supplements, vitamin C (>363 mg/d) and E (> 75 mg/d) were associated with a 55% reduced risk of ovarian cancer. It is worth mentioning that the above-mentioned levels of intake for vitamins C and E are well above the current daily dietary recommendations for both vitamins. Based on the findings from this study, the authors conclude that, “These findings support the hypothesis that antioxidant vitamins C and E from supplements are related to a reduced risk of ovarian cancer."   end of article

NOTES: Pretty powerful study.  Notice that the amount responsible for this amazing 55% reduced risk for ovarian cancer was only 363 mg of vitamin C and 75 mg of vitamin E, FROM both supplements and diet.