Vegetarian regime with additions (of the antioxidant vitamins C and E plus selenium and a gram of omega-3 fatty acids per day), yoga exercise, breathing exercises, visualization and progressive relaxation and assistance once a week, and a  support group of other patients who were following the same program.

What foods contain Vitamin E?

Vegetable oils, nuts, green leafy vegetables, fortified cereals are among the most common sources of Vitamin E, we recommend you read the  list of U.S. Department of Agriculture, Agricultural Research Service, which identifies the contents of alpha-tocopherol to quantify biological changes in the activity of different forms of vitamin E.

Those interested in identifying foods that are easily available in Spain should turn its attention to the vegetable oils (olive, sunflower, soy) nuts, legumes and cereals. Wheat germ oil is very rich in vitamin E. In general products such as corn, nuts, seeds (beans), olives, spinach (and other green leafy vegetables), asparagus, avocado …

Vitamin E and cancer

It is believed that antioxidants like vitamin E may help protect cell membranes against the damaging effects of free radicals, which may contribute to the development of chronic diseases such as cancer. Vitamin E may also block the formation of nitrosamines, which are carcinogens formed in the stomach from nitrites consumed in the diet. You can also protect against the development of cancers by enhancing immune function. Unfortunately, human trials and tests that have tried to associate vitamin E intake on the incidence of cancer have been generally inconclusive.

Some evidence associates higher intake of vitamin E with a decreased incidence of prostate cancer and breast cancer. However, an analysis of the effect of dietary factors, including vitamin E on the incidence of breast cancer on 18,000 postmenopausal women in the state of New York did not connect a higher intake of vitamin E with a reduced risk of developing breast cancer .

A study with women in Iowa provided evidence that an increased dietary intake of vitamin E could reduce the risk of colon cancer, especially in women under 65 years of age. Moreover, a study of 87,998 women in the Nurses’ Health Study and 47,344 males in the study Health Professionals Follow-up Study was unable to support the theory that an increased dietary intake of vitamin E may reduce the risk of colon cancer .

The American Cancer Society recently presented the results of a long-term study that evaluated the effect of regular use of vitamin C and vitamin E in mortality of bladder cancer by nearly 1,000,000 adults in the U.S. The study, conducted between 1982 and 1998, found that individuals who regularly consumed a supplement of vitamin E for over 10 years had a reduced risk of death from bladder cancer. Consumption of vitamin C did not give any advantages.

For now, researchers have a limited evidence and hope that further research could give more insight into the relation of vitamin E and cancer.