Vitamin C Reduces Breast Cancer Deaths

breast cancerResearch recently published in the European Journal of Cancer has found that high consumption of vitamin C by breast cancer patients improves the odds of survival. For decades, vitamin C has been touted as an effective treatment for cancer. The nutrient is a powerful antioxidant, and experts speculate it is part of a chemical reaction that produces hydrogen peroxide, which may destroy malignant cells.

The Swedish study followed 17,696 women who had been diagnosed with breast cancer. The researchers analyzed the effects of both dietary and supplemental vitamin C on their survival rate. Women who took supplements experienced a 19 percent lower risk of mortality and a 15 percent lower risk of death due to breast cancer.

In analyzing the effect of vitamin C from food sources, researchers observed a 27 percent lower risk of mortality overall, and a 22 percent lower risk of breast cancer death with each increased increment of 100 milligrams per day. Women whose dietary intake of C was categorized as high experienced a 20 percent lower risk of mortality, and a 23 percent lower risk of dying from the disease.

This most recent research is further validates the work Nobel Prize-winning chemist Dr. Linus Pauling conducted throughout his career. Pauling believed the antioxidant effects of vitamin C made it a useful treatment for a number of health conditions, including cancer and cardiovascular disease. While traditional medicine largely ignores Pauling’s work, a mounting body of research supports the truth of his scientific observations.

Pauling studied the effect of high doses of vitamin C on breast cancer patients in the terminal stage of the disease. He found survival times were extended from 52 days for those women not receiving the supplement to over 487 days for women who did receive vitamin C. It is reasonable to assume that vitamin C supplementation would also be effective with patients in the early stages of the disease.

Meanwhile, there is a growing body of research proving vitamin C helps to prevent cancer. Researchers have found high doses of antioxidants such as vitamin C not only combat malignant tumors, but guard normal cells during cancer treatment.

Dr. Pauling recommended one gram of vitamin C twice per day for maintenance. People who are seriously ill may choose to work with a knowledgeable healthcare provider to have the supplement administered intravenously.

Oral doses of vitamin C should be from a non-GMO source in the form of a powder or liposomal. The best guide to consuming vitamin C is the “multi-C protocol” by Thomas E. Levy, M.D., J.D.

Many foods that are high in this vitamin are already known for other anti-cancer properties. Broccoli, Brussels sprouts, hot and bell peppers, cauliflower, kale, cabbage, tomatoes, watercress, romaine lettuce, mustard greens, watermelon, parsley and raspberries are all good sources of vitamin C.