The potential role of vitamin D in preventing and treating colorectal cancer (CRC) has attracted growing research interest – especially as CRC rates are rising, particularly among younger adults. This isn’t a new area of study. Low vitamin D levels have long been linked to a higher risk of developing colorectal cancer.

One large study involving over 12,000 participants found that people with low blood levels of vitamin D had a 31 per cent greater risk of developing CRC compared to those with higher levels. Similarly, another study reported a 25 per cent lower CRC risk among individuals with high dietary vitamin D intake.

Data from the Nurses’ Health Study – a long-term investigation of American nurses – showed that women with the highest vitamin D intake had a 58 per cent lower risk of developing colorectal cancer compared to those with the lowest intake.