Vitamin C and Cancer
Loria and colleagues found an association between low blood ascorbate (vitamin C) levels and an increased risk of dying overall and from cancer, among men. No link between mortality and ascorbate levels were found among women. (8)
An analysis, was conducted on 19,496 men and women, ages 45 to 79, in the U.K. Death rates were significantly lower among those with higher blood ascorbic acid levels. Those with the highest ascorbic acid levels had half the risk of dying from all causes combined. Additionally, a 20 micromol/L increase in blood ascorbic acid concentration, the same as a 50 g per day increase in fruit and vegetable intake, was associated with about a 20% reduction in risk of all-cause mortality. (9)
To see concentrations of vitamin C in foods, please see: Nutritive Value of Foods, United States Department of Agriculture, Agricultural Research Service, Home and Garden Bulletin Number 72. May be accessed at: https://www.ars.usda.gov/SP2UserFiles/Place/12354500/Data/SR25/nutrlist/sr25w401.pdf and http://www.nal.usda.gov/fnic/foodcomp/Data/HG72/hg72_2002.pdf
