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Can Vitamin C Lower Breast Cancer Mortality Risk?


vitaminc-300x289 A study in the British Journal of Cancer found that taking vitamin C supplements before receiving a diagnosis of breast cancer may lower the risk of mortality. Other studies cited by the Linus Pauling Institute discovered that women who consumed vitamin C from food had a significantly lower risk of developing this disease. Some scientists believe this vitamin boosts the immune system by activating natural killer cells and anticancer agents within the body.

Women Who Took Pre-Diagnosis Vitamin C Had a 25 Percent Reduced Mortality Risk

Researchers at The National Institute for Environmental Medicine, Karolina Institute, Stockholm, Sweden followed 3,405 women diagnosed with invasive breast cancer for 10 years. During this time, 1,055 deaths occurred, 416 of which were from breast cancer. Those who had taken vitamin C supplements prior to their diagnosis had a 25 percent lower risk of mortality. A dose of 100 mg of vitamin C supplements taken post-diagnosis was not linked to a reduction in mortality.

Vitamin C Intake From Food Inversely Associated With Breast Cancer

The Linus Pauling Institute reports on two studies that found eating foods rich in vitamin C was inversely related to developing breast cancer in some subgroups of the populace. In a study published in 1999 in the Journal of the National Cancer Institute, premenopausal women with a family history of breast cancer who consumed approximately 205 mg/day of vitamin C from food had a 63 percent lower risk of breast cancer than those who consumed an average of 70 mg/day.

Another study published in 2001 in the International Journal of Cancer found that overweight women who consumed approximately 110 mg/day of vitamin C from food had a 39 percent reduced risk of breast cancer compared to overweight women who consumed an average of 31 mg/day.

Food Sources of Vitamin C

Eating citrus fruits daily plus a variety of other fruits as well as vegetables will give you a good supply of vitamin C. Citrus fruits, which are oranges, grapefruit, lemons and limes, are rich in this vitamin. Other fruits that have the highest quantities of vitamin C include cantaloupe, kiwi, mango, pineapple, strawberries, papaya and watermelon.

Vegetables with a high amount of this vitamin include kale, broccoli and tomatoes along with winter squash and potatoes. Green leafy vegetables such as spinach, cabbage and turnip greens are also excellent sources.


Mary West is a natural health enthusiast, as she believes this area can profoundly enhance wellness. She is the creator of a natural healing website where she focuses on solutions to health problems that work without side effects. You can visit her site and learn more at Ms. West is also the author of Fight Cancer Through Powerful Natural Strategies.

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