MONDAY JAN 7, 2008 (Foodconsumer.org) -- A new study published in Circulation linked low vitamin D status with an elevated risk for heart attack, heart failure and stroke, suggesting that with high levels of this vitamin, one may reduce the risk of cardiovascular disease.

The study led by Dr. Thomas Wang of Harvard Medical School in Boston, Massachusetts also showed this elevated risk associated with low vitamin D was particularly acute among those with high blood pressure.

It is widely known that vitamin D is important in absorption of calcium and maintenance of bone health and it prevents against osteoporosis in adults and rickets in children.   But recent studies found a whole range of additional benefits including protection against cancer and heart disease.

In the study, Dr. Wang and team followed 1,739 people at an average age of 59, who participated in Framingham Heart Study, for a period of five years. The Vitamin D level was measured in blood samples.

The researchers found those with low vitamin D were 60 percent more likely to have a cardiovascular event like heart disease, heart failure or stroke than those with high levels.

The association was significant even after other risk factors including diabetes, high cholesterol and high blood pressure were considered.

The risk for heart attack, heart failure or stroke was two folds higher among those who had low vitamin D or vitamin D deficiency, but high blood pressure or hypertension, according to the researchers.

Wang cautioned though that taking vitamin D supplements may not necessarily lower the risk for heart disease or stroke and more research needs to be conducted to confirm the results before a recommendation for taking vitamin D supplements could be made.

Vitamin D can be bio-synthesized in humans when the skin is exposed to sunlight. It is believed that 10 to 15 minutes of sunshine exposure three times a week may produce enough vitamin D.

The dietary sources for this vitamin D include fatty fish such as salmon.   Some food items such as milk and juice are fortified with this vitamin.

One great benefit from vitamin D is protection against a variety of cancer. Studies have showed taking 1500 IU per day or higher may reduce breast cancer by 70 percent.