Colorectal cancer is considered to be the third leading cause of cancer-related deaths in the United States.

Previous research claimed that consumption of vitamin D rich foods can reduce the risk factors of colorectal cancer. There was no proper evidence available to link vitamin D levels and colorectal cancer. Now, new research led by the Harvard T.H. Chan School of Public Health, adds convincing evidence to authenticate the link.

Caitlin C. Murphy, the led author cum assistant professor in the department of clinical sciences at the University of Texas Southwestern Medical Center said, “colorectal cancer risk increases with age.” Vitamin D deficient people will be having 31 percent higher risk of colorectal cancer five years later.”

Stephanie Smith-Warner, a Harvard epidemiologist cum the co-author of the study said, “Our study shows that having higher levels above bone health are associated with lower colorectal cancer.” She also stated, “The contradictory findings suggest we still have progress to make in understanding the role vitamin D may, or may not have, in preventing colorectal cancer,”

People with very little exposure to the sun and elderly individuals are more prone to vitamin D deficiency. Dr. Minsig Choi, the director of gastrointestinal medical oncology at Stonybrook Medicine in New York said, “Sun exposure is sufficient for most individuals, although sunlight and supplements may work best in elderly patients.”

To reduce the risk of developing colorectal cancer, Murphy says, “Maintain a healthy diet and body weight, be physically active, and avoid tobacco, which also lowers risk of many other cancers; finally, get screened. And for those with a family history of colorectal cancer, start screening at an earlier age.”