​A significant decrease in lung cancer risk is associated with regular consumers of diets high in foods rich in vitamin E.

This study assessed the role of frequent consumption of vitamin E from food sources in the prevention of lung cancer. A team of Chinese researchers conducted a meticulous meta-analysis on data obtained from eligible studies that analyzed the association between dietary vitamin E intake and lung cancer development risk.

The researcher found out that increased dietary exposure to vitamin E diminished the odds of developing lung cancer. A 5% reduction in the risk of lung cancer was found to be associated with daily consumption of 2 mg of dietary vitamin E in this study. The results of this study reveal that adequate intake of foods rich in vitamin E may help inhibit the development and growth of cancerous cells and tumors in the lungs.