Friday Sep 19, 2008 (foodconsumer.org) -- Once again, a new study suggests that high levels of vitamin D in the blood may drastically reduce risk of dying from cancer by 55 percent.

The study showed those who had highest levels of 25-hydroxyvitamin D (25(OH)D -the storage form of vitamin D had a 55 percent reduced risk of dying from cancer than those with lowest   levels.

For the study, researchers from the University of Heidelberg, Germany measured blood levels of vitamin D in 3,299 people who participated in the Ludwigshafen Risk and Cardiovascular Health study. The high average level was 76.3 nanomoles per liter whereas the low was 18.1 nanomoles per liter among the study population.

During the 7.6-year follow-up, 95 people died from cancers including most commonly the cancers of the colon, lung and pancreas.

The researchers found every increase of 25 nanomoles per liter in the storage form of vitamin D was associated with a 34 percent reduction in the risk of dying from cancer.   The findings were published in the journal Cancer Epidemiology, Biomarkers & Prevention.

Numerous studies have showed that high levels of vitamin D in the blood are associated with decreased risk of a variety of cancers including breast cancer.

It is believed that as much as 1,200 international units per day can drastically reduce cancer risk.   Vitamin D although it is fat soluble is amazingly safe up to the dose of 10,000 IU.

Vitamin D experts have urged the government to recommend at least 1,000 IU per day.   The current recommendation is 200 IU for adults age 19 to 55, according to the Linus Pauling Institute.