Vitamin E is one kind of vitamin that plays an important role in the body to prevent aging. However, when consumed in high doses, can increase the risk of lung cancer, reports a study published earlier this February. The U.S. study involving 77 thousand participants indicated that taking 400 milligrams per day for long periods can increase cancer risk by 28 percent, especially among smokers.

The result of research published in the American Journal of Respiratory and Critical Care Medicine, also gave a similar warning from the threat of beta-carotene when consumed excessively. Researchers recommend that, intake of vitamin E should not be obtained from synthetic drugs. To get the best benefits, vitamin E should be obtained from natural sources like fruits and vegetables. Dr. Tim Byers of the University of Colorado said, balanced and healthy diet which is realized in a way to benefit from the nutrients and minerals in a broad scope, can help avoid the risk of cancer.

For the study, researchers monitor the intake per day of vitamin C, folic acid and vitamin E and participants aged 50 to 76 for four years. Throughout the study, 521 developed lung cancer. Smoking habits, family history and age are all factors which had unsurprisingly strong links to cancer risk. Meanwhile, the use of vitamin C and folic acid has not effected, another case with vitamin E. After calculating and analyzing data for about eight years, researchers concluded there is an additional risk increased by 7 percent of every 100 milligrams of vitamin E taken per day.

The vitamin E trend was most prominent among smokers, but was not restricted. Vitamin E is known to be an antioxidant capable of protecting cells from molecules called free radicals. However, the U.S. researchers speculate that, in high doses, it may also act pro-oxidant, causing oxidation that triggers cell damage.

¨ Contrary to many assumptions about the benefits of vitamin E, this vitamin as a supplement related to the risk of lung cancer. Future research might focus on other components in fruits and vegetables that may explain the decrease in cancer risk associated with fruit and vegetables, ¨ said Dr. Christopher Slatore from the University of Washington who led the research.

Meanwhile, a study in Finland involving 29 thousand male smokers found taking beta-carotene - which is converted into vitamin A in the body - declared an 18 percent increased risk of lung cancer.