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By Ralph W. Moss

Learn the way antioxidants lessen the side-effects of chemotherapy and should even make it greater.

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The number of lay publications is incalculable: an Internet search turned up 55,000 items. Already, about half of all adult Americans (including cardiologists) are taking vitamin E supplements. While orthodox oncology has not yet embraced vitamin E as a treatment, there is widespread acceptance of the idea that eating vitamin E-containing foods is associated with lower cancer rates. Prominent scientists have called for large-scale clinical trials of vitamin E as a treatment for cancer, and perhaps we shall see such tests in our lifetime.

Further analysis showed that beta-carotene actually decreased the incidence and mortality from pancreatic cancer. Incidence was 25 percent lower in men receiving beta-carotene supplements compared to those who did not receive it, and their death rate was 19 percent lower. (370l This received almost no publicity, compared to the uproar that followed the negative findings. Meaning of the Negative Studies We know from many other studies that the presence of vitamin A and beta-carotene in the diet is associated with lower rates of cancer and other diseases.

203, 308) Alpha-Carotene Alpha-carotene is a little known cousin of beta-carotene. Japanese scientists have shown that alpha-carotene is better than its more famous 35 ANTIOXIDANTS AGAINST CANCER relative at suppressing cancer formation in experimental animals. (317) This could have practical implications. A little noted 1999 study from the University of California, San Diego, showed that the best way to get alpha-carotene and lutein into one's diet is through the consumption of fresh vegetable juices.

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