Table 1.

Selected micronutrients associated with GI and hepatic cancers.

Micronutrients	Underlined Cancer Types	RDA	Dietary Sources	References
Vitamin D	Colorectal cancer, HCC	15 µg	Egg yolks, tuna, salmon, sardines, mushrooms, cow’s milk, soy milk, orange juice, and fortified foods.	[32,79,80,81]
Vitamin A	Gastric cancer, Colorectal cancer, HCC	900 µg	Liver (animals and fishes) and egg yolk. Provitamin A carotenoids obtained from plant sources including deep green, yellow and orange fruits and vegetables such as carrots, spinach, broccoli, mangoes, turnips, and sweet potatoes.	[32,65,79,82,83]
Vitamin E	Upper GI cancers, Colon cancer, HCC	15 mg	Vegetable oils (cotton seed oil, wheat germ oil, corn germ oil, and peanut oil). All green plants contain some concentration of tocopherol but some green leafy vegetables and rose hips contain more than wheat germ.	[32,79,82,83,84]
Vitamin C	Intestinal metaplasia, HCC	90 mg	Fruits (especially citrus fruits) and vegetables (especially peppers andpotatoes).	[32,85,86,87]
Zinc	Esophageal tumors, Gastric cancers, Colon cancer, HCC	11 mg	Oysters, red meat, nuts, whole grains, poultry, and dairy products.	[32,88,89,90,91]
Selenium	Colon cancer, HCC	0.055 mg	Brazil nuts, seafoods, meats, grains, dairy products, eggs, and organ meats.	[32,92,93]