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JNCI Journal of the National Cancer Institute 2006 98(4):225-227; doi:10.1093/jnci/djj066
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© The Author 2006. Published by Oxford University Press.

EDITORIAL

Vitamin E in the Prevention of Prostate Cancer: Where Are We Today?

I-Min Lee, J. Michael Gaziano, Julie E. Buring

Affiliations of authors: Division of Preventive Medicine (IML, JMG, JEB), Division of Cardiovascular Medicine (JMG), and Division of Aging (JMG, JEB), Department of Medicine, Brigham and Women's Hospital, Harvard Medical School, Boston, MA; Department of Epidemiology, Harvard School of Public Health, Boston, MA (IML, JEB); Veterans Affairs Boston Healthcare System, Boston, MA (JMG); Department of Ambulatory Care and Prevention, Harvard Medical School, Boston, MA (JEB)

Correspondence to: I-Min Lee, MBBS, ScD, Brigham and Women's Hospital, 900 Commonwealth Ave. E., Boston, MA 02215 (e-mail: ilee@rics.bwh.harvard.edu).

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In their landmark study in 1981, Doll and Peto estimated that 35% of cancer deaths in the United States could be attributed to dietary factors (1). One of the mechanisms they proposed for this association was "deactivation, or prevention of formation, of short-lived intracellular species" by antioxidants in the diet. At that time, the National Cancer Institute had also begun its focus on cancer prevention (2) and had funded large-scale randomized clinical trials to test antioxidant vitamins and minerals in cancer prevention (3–11). Among the antioxidant vitamins of great interest, both among scientists and the general public, was vitamin E. The results of these vitamin E trials (3–5,9–11), however, have generally been disappointing because they have indicated that intake of this vitamin provides little protection against cancer overall in well-nourished populations.

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