Findings published in the American Journal of Public Health

Researchers reviewed 63 past studies and found that vitamin D could reduce the chances of developing breast, ovarian and colon cancer, and others.

The research, done at the University of California in San Diego, looked at the relationship between blood levels of vitamin D and cancer risk.  The studies reviewed, published worldwide between 1966 and 2004, included 30 investigations of colon cancer, 13 of breast cancer, and 7 of ovarian cancer, among others. Scientists said analysis showed that, for some cancers, the vitamin D factor could not be ignored.

Getting 1,000 international units (IU) – or 25 micrograms – of the vitamin daily could lower an individual’s cancer risk by 50% in colon cancer, and by 30% in breast and ovarian cancer, they said.

A Study published in Cancer Research

This study found that increased exposure to sunlight inhibits the development of prostate cancer cells and how aggressive the cancer becomes once developed.

Sunlight causes synthesis of vitamin D in the skin.  Vitamin D is converted into a prohormone in the liver and to the active hormone in the prostrate, where it inhibits the proliferation, invasiveness and metastasis of prostate cancer cells.

This study involved 450 San Francisco based non-Hispanic Caucasian men with advanced prostate cancer and a control group of 455 cancer-free men aged 40 to 79.

Review published in the Journal of the American Medical Association (JAMA)

Elderly people are not getting enough Vitamin D.  In a meta-analysis of seven experimental trials, a team of scientists found that the current Recommended Dietary Allowance of Vitamin D, 400 – 600 International Units, is not enough, but that higher daily doses—in the range of 700 to 800 IU—may reduce the risk of fracture by approximately 25%.

The experimental trials all compared fracture rates among subjects 60 years of age and older who were given vitamin D supplements (with or without calcium supplements) with fracture rates among similar subjects who were given only calcium or a placebo.  The review of these trials found that only subjects receiving higher doses of vitamin D supplementation had significantly fewer fractures than did subjects in the comparison groups.

How does vitamin D help strengthen bones?  According to one of the researchers, Dr. Bess Dawson-Hughes, director of the Bone Metabolism Laboratory at Tufts’ Jean Mayer USDA Human Nutrition and Research Center on Aging, “Vitamin D promotes the absorption of dietary calcium. You need an adequate vitamin D level to make use of the calcium.”

Another meta-analysis on vitamin D published in JAMA found that older adults can reduce their risk related to falls by more than 20% by making sure they get enough vitamin D.  Dr. Dawson-Hughes, also an author on that paper, noted that “vitamin D may also improve muscle strength, thereby reducing fracture risk through fall prevention.”

The consensus of all the studies concludes that the current Recommended Dietary Allowance of 400 – 600 IU is not sufficient, and that, to achieve maximum benefit, 1000 IU of vitamin D should be taken daily.  NOTE:  The upper tolerance or maximum amount you can take without chancing vitamin D toxicity is 2000 IU, so stick to the goal of 1000 IU.

The “natural” form of the vitamin, called D3, is normally produced in the skin after exposure to sunlight, but you don’t want to be lying out in the sun in order to get it. Moreover, people of dark pigmentation need more exposure and those living in northern climates can’t get enough either, so, the easiest and most reliable way of getting the appropriate amount is from food and a daily supplement.

Main food sources of vitamin D are:

There are others, such as vitamin D fortified milk, 98 IU per ½ cup, and margarine, 60 IU per tablespoon.  Eggs, cheese and some meat contain vitamin D as well, but in quantities too small to mean anything.

If you can stomach cod liver oil, 1 tablespoon provides 1360 IU of vitamin D.

There are supplements available containing varying amounts of vitamin D. OLEDA Skin Helpers Vitamin, for example, contains 400 IU.

What are those things, called Free Radicals and Antioxidants we’re always hearing about?

Have you ever left a partially eaten apple on a counter, and returned a few hours later to find that it had turned brown?  Or have you accidentally left your favorite pruning shears in the garden and discovered them weeks later, covered in rust?  Well, the same chemical reaction that caused the apple to discolor and the shears to rust—oxidation—occurs in our bodies, as well.

Our bodies continuously produce energy by building up and breaking down the substances that we eat, drink and breathe.  Throughout this process, molecules that are missing an electron are created.  These are called free radicals.

Because they don’t possess a full set of electrons, these free radicals are highly unstable and float around “stealing” electrons from any available substance in order to put themselves back in balance.

When a free radical does that, it changes the chemical structure of the cell from which it steals.  Some of this is good because it helps fight against diseased cells and breaks down toxins, but they’re sometimes produced in overabundance, causing an imbalance in the oxidant-antioxidant system.  This is called oxidative stress.

To combat the free radical effect, the body produces antioxidants.  Antioxidants readily give up one of their electrons but stay in balance themselves, thereby, for every electron they give up, they prevent a free radical from damaging a cell nearby.

During times of infection or shock or exposure to substances, such as cigarette smoke, alcohol, radiation, certain pesticides, etc., naturally occurring antioxidants may not be able to neutralize the effects of all of the free radicals, so damage may occur.  This damage is cumulative, likely to lead to changes related to aging and, potentially, to degenerative diseases of the nervous system as well as cancer, diabetes and arteriosclerosis.

You can boost your antioxidants by eating foods that are high in antioxidants and minerals.  Although no direct link has been confirmed between antioxidants in various foods and the prevention of disease, raising the intake of antioxidants does appear to enhance health.

Foods that are naturally highest in antioxidants are those fruits and vegetables that are rich in color.  In addition, dark chocolate, teas and several herbs are also packed with antioxidants.

Vitamins and supplements may also help, although researchers don’t know for sure whether taking a vitamin and mineral supplement has the same effect as consuming a diet high in antioxidants.  Nevertheless, we seem to have had success with two of our most popular supplements:  VEGGIES & FRUIT Concentrate and OLEDA Age Enhancer Vitamin.

Of course, levels of oxidative stress can be reduced by not smoking and maintaining an optimum weight.  As we age, our bodies are less able to produce the antioxidants required to counteract the effects of free radicals.  Therefore, healthy behaviors, such as maintaining proper weight, eating a well-balanced diet and regular exercise are important throughout our lives.