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Lecithin Effects on Breast Cancer

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Submitted By brennacockrell
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This news article describes a study on the relationship between lecithin in the diet and the reduced risk of breast cancer among women. Today, lecithin is taken mainly as an additional supplement to the diet to increase health benefits. Lecithin contains phosphatidylcholine, which particularly offers the health benefit. In the body, phosphatidylcholine is made into choline, an essential micronutrient, used by cells to help restore membrane walls and to aid in lipid synthesis. Although choline can be found in many foods, the typical American diet generally does not produce enough to maintain healthy cells. In fact, without enough choline in the diet, bodily cells cannot keep themselves alive, resulting in cell death and eventually carcinogenesis. To prevent this, it has been recommended that choline be supplemented to reach the RDA of 425mg/ day for adult women. In this study, 3101 cases were monitored of women with breast cancer from ages 25-74. They were then compared with another set of 3471 women without breast cancer of the same age. The women without breast cancer were asked a series of questions including risk factors, food intake, and food frequency. They were asked what foods were typically eaten, what supplements they took regularly, and how long they had been taking them for. It was discovered that the women in the control group whose diet included lecithin had a lower percentages of breast cancer, despite those who were in greater risk of developing it.

Works Cited

Boucher, Beatrice A.. "Lecithin Supplements and Breast Cancer Risk." Epidemiology: 444-446. Print.

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