Higher vitamin D levels linked to lower risk of colorectal cancer

New evidence suggests that vitamin D may help protect people from colorectal cancer.

Colorectal cancer is the third-most common cancer in the United States, killing approximately 50,000 people a year. A study co-led by Harvard T.H. Chan School of Public Health found that higher concentrations of vitamin D in the bloodstream were linked to a lower risk of colorectal cancer.

The findings also indicate that optimal vitamin D concentrations for colorectal cancer prevention may be higher than current recommendations from the United States National Academy of Medicine, which are based only on bone health. Good sources of vitamin d include fatty fish, such as tuna and salmon, as well as fortified foods, supplements, and exposure to sunlight.

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