A recent study investigated the effect of vitamin intake on cancer risk in patients with chronic kidney disease (CKD) and found promising results for vitamins C and E. The key results of the study are: International Urology and Nephrology.
Chronic kidney disease affects kidney function over time and often limits patients’ dietary options, which can affect the intake of important vitamins and other nutrients. This study sought to determine whether specific vitamin intake was associated with reduced cancer mortality in this population.
The study was conducted using data from the National Health and Nutrition Examination Survey from 2007 to 2018, involving a total of 3,518 CKD patients, and the analysis period was from June to December 2023. Participants were divided into four groups based on vitamin intake levels. Determined by K-means clustering. The mean age of participants was approximately 61.8 years, with a median follow-up of 7.3 years. A total of 137 patients died from cancer during this period.
They found that compared to those who consumed the least amount of vitamin E, those who consumed the highest amount of vitamin E had a nearly 55% lower risk of dying from cancer (hazard ratio). [HR] 0.45, 95% confidence interval [CI] 0.24-0.87, P=0.018). Additionally, a linear relationship was observed between increased vitamin E intake and decreased cancer mortality, suggesting that increased vitamin E intake may consistently benefit CKD patients in terms of cancer risk. suggests that there is.
Dietary patterns high in both vitamin C and vitamin K were also associated with a lower risk of death from cancer. Patients in the high C/K vitamin intake group had a 58% reduced risk of dying from cancer compared to the low vitamin intake group (HR 0.42, 95% CI 0.20 to 0.88, P=0.022) . These results highlight the importance of dietary management regarding vitamin supplementation in CKD. Overall, both vitamin C and vitamin E suggest potential areas of importance for dietary intervention and may play an important role in reducing the burden of cancer in patients with CKD. Known for its oxidizing properties.
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Li, J., Liu, Z., Xie, X., Peng, L., Dai, H., Gao, C., Mao, W., Yuan, W., Zhao, X., Zhang, H., & Peng, F. (2024). Dietary vitamin intake and cancer risk in patients with chronic kidney disease: Results from the National Health and Nutrition Examination Survey (2007-2018). In International Urology and Nephrology. Springer Science and Business Media LLC. https://doi.org/10.1007/s11255-024-04060-2
