Vitamin B-6 May Slash Colorectal Cancer
Lee Swanson Research Update
A new study out of Harvard reports that an increased intake of vitamin B-6 from the diet and supplements may reduce the risk of colorectal cancer by more than 50%.
Almost 15,000 people took part in the study, which reported that increased blood levels of the vitamin’s active form, pyridoxal-5-phosphate (P5P), were significantly associated with a reduced risk of colorectal cancer, according to findings published in the journal Cancer Epidemiology Biomarkers & Prevention.
Jung Eum Lee from Brigham and Women’s Hospital and Harvard Medical School, collaborated on the study with scientists from Harvard School of Public Health and Jean Mayer U.S. Department of Agriculture Human Nutrition Research Center on Aging at Tufts University.
men. During the course of the study, 197 incident cases of colorectal cancer were documented, and those cases were then compared to 371 control subjects.
Lee and his co-workers reported that P5P levels were positively correlated with blood levels of folate and vitamin B-12. P5P levels were also slightly inversely correlated with blood levels of homocysteine, and the inflammatory markers C-reactive protein (CRP), tumor necrosis factor-alpha receptor 2 and interleukin-6 (IL-6).
Regarding the incidence of colorectal cancer, plasma P5P levels were inversely linked with risk of colorectal cancer, said the researchers. Increasing levels were found to decrease the risk by 8%, 58% and 51% they said.
"In conclusion, vitamin B-6 may protect against colorectal cancer independent of other one-carbon metabolites and inflammatory biomarkers," they concluded.
Cancer Epidemiology Biomarkers & Prevention 18(4):1197-1202, 2009
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