According to a new study, increased intake of dietary vitamin A is associated with a decreased risk of squamous cell carcinoma, a common type of skin cancer.
Typically, squamous cell carcinoma of the skin results from prolonged exposure to ultraviolet (UV) rays from sunlight and tanning beds. It often occurs on exposed skin, including the face, scalp, lips, ears, and backs of hands.
Studies have shown that an increased vitamin A intake is associated with at least a 17 percent reduction in the risk of developing cancer.
According to the study, vitamin A produces retinol, a compound that is considered a chemo-preventive agent, which may help inhibit the growth of malignant cells.
Animal sources of vitamin A include a variety of fish, cheese, and livers and plant sources include sweet potatoes, green vegetables, squash, melons, and stone fruits. Carotenes that are found in vegetables and fruits can also be converted into retinol.
The findings were published Wednesday in the Journal of the American Medical Association.
However, researchers said that additional studies are required to understand and determine the amount of vitamin A to achieve its health benefits and reduce the risk of squamous cell carcinoma.
The study included a group of 48,000 men and more than 75,000 women and results between them were consistent. The researchers controlled for major factors linked to squamous cell carcinoma; however, they noted that measuring exposure to UV rays is difficult. They also did not control for wearing protective gears, using sunscreen, and avoiding the midday sun.
