Vitamin A and Gastric Cancers Raleigh NC

This vital nutrient wasn't even known about until 1913, when scientists discovered it could prevent night blindness. Then, in 1932 it was discovered that beta-carotene, also known as pro-vitamin A, was the precursor to vitamin A. When we consume beta-carotene, vitamin A is produced naturally by enzymes in the digestive tract that break beta-carotene down. The fat-soluble vitamin A is then stored in the liver, where it can remain for long periods of time.

Vitamin A occurs only in animal products like liver, kidney, butter, egg yolks, whole milk and fortified skim milk. Meanwhile, beta-carotene is found in yellow fruits and vegetables like carrots, sweet potatoes, squash, apricots and cantaloupe, and in dark leafy vegetables like collards and spinach.

A recent study was published in the American Journal of Clinical Nutrition that explored the potential connection between vitamin A intake and gastric cancers. This study cohort consisted over 80,000 Swedish adults aged 45 to 83 years of age. All participants completed a food frequency questionnaire in 1997. They were then followed through 2005. After this follow-up, 138 cases of gastric cancers were diagnosed. The results showed that a high intake of vitamin A from food sources was associated with a decreased risk of gastric cancers. This association was also seen with an intake of vitamin A from a combination of food sources and dietary supplements. The authors of this study concluded that, "High intakes of vitamin A, retinol, and provitamin A carotenoids may reduce the risk of gastric cancer."¹