Vitamin E supplementation can prevent bladder cancer

Vitamin E, also known as tocopherol, exists in edible oils, fruits, vegetables and grains. It was successfully synthesized in 1988 and is now available in tablets, injections, suppositories and other dosage forms. In recent years, vitamin E has been widely used in anti-aging, and it is believed that it can eliminate the deposition of lipofuscin in cells, improve the normal function of cells, and slow down the aging process of tissue cells.

A recent study by American scientists showed that eating more nuts, olive oil and other foods every day to get enough vitamin E can reduce the risk of bladder cancer.

Nutritionist Radcliffe and others from Texas Woman's University in the United States conducted a dietary habits questionnaire survey on 1,000 residents in the Houston area. They found that if the respondents were divided into four parts according to their daily vitamin E intake, each accounting for 25%, the incidence of bladder cancer in the group with the highest intake was only half of that in the group with the lowest vitamin E intake. The researchers counted the two most common types of vitamin E, namely α-vitamin E and γ-vitamin E. The results showed that α-vitamin E has a more obvious effect. Foods rich in this type of vitamin E mainly include: almonds, spinach, green mustard, pepper, sunflower seeds, and edible vegetable oils such as olive oil, cottonseed oil and rapeseed oil. The same effect is achieved by taking vitamin E through vitamin supplements.