Multi-institution study finds high consumption of vitamin E may lower liver cancer risk
High consumption of vitamin E either from diet or vitamin supplements may lower the risk of liver cancer, according to a study published July 17 in the Journal of the National Cancer Institute. The study was conducted by investigators from the Shanghai Cancer Institute, Vanderbilt-Ingram Cancer Center and the National Cancer Institute.
Among the research institutions NCI funds across the United States, it currently designates 66 as Cancer Centers. Largely based in research universities, these facilities are home to many of the NCI-supported scientists who conduct a wide range of intense, laboratory research into cancer’s origins and development. The Cancer Centers Program also focuses on trans-disciplinary research, including population science and clinical research. The centers’ research results are often at the forefront of studies in the cancer field.
This text may be reproduced or reused freely. Please credit the National Cancer Institute as the source. Any graphics may be owned by the artist or publisher who created them, and permission may be needed for their reuse.