Re: Vitamins cause cancer?

[Guest guest]

Many thanks for #1 study! Quite distressing! I take much folate to

lower homocystene. I don't eat meat take B12 too. I Eat fish and

vegetables mostly raw .. I worry now maybe too much vitamins.. too

much anything may be bad..maybe take small amount vitamins ywo or

three times week .. what you think?

Long life to you my friend!

Chui

>

> Hi All,

>

> The first (1) below that it seems to be in a journal that

> our library just terminated a subscription in, suggests

> that too much of a good thing like vitamins is bad. Vitamin

> B12 being such a big factor in prostate cancer makes me wonder

> about total meat consumption. I wonder if red meat over-

> consumption may be the unexamined explaining factor?

>

> The study being a prospective study is a plus.

>

> However, there is a second paper (2) that seems to say that the

> region of the

> colo-rectum that is examined and the type of meat is important.

>

> If it were only the vitamin B12, fish and chicken should also have

> been risks. Therefore, what might it be about red meats that is so

> particular?

>

> (1) Int J Cancer. 2004 Oct 21; [Epub ahead of print]

> Plasma folate, vitamin B12, and homocysteine and prostate cancer

> risk: A

> prospective study.

> Hultdin J, Van Guelpen B, Bergh A, Hallmans G, Stattin P.

>

> ... maintenance of adequate folate status tending to show a

> protective effect. Aberrant methylation, primarily hypermethylation

> of certain

> genes including tumor suppressors, has been implicated in prostate

> cancer

> development. Folate, vitamin B12 and homocysteine are essential for

> methyl group

> metabolism and thus also for DNA methylation. ... 254 case subjects

> and

> 514 matched control subjects. Increasing plasma levels of folate and

> vitamin B12

> were statistically significantly associated with increased prostate

> cancer risk,

> with an odds ratio of 1.60 (95% CI = 1.03-2.49; p(trend) = 0.02) for

> folate and

> 2.63 (95% CI = 1.61-4.29; p(trend) < 0.001) for vitamin B12 for

> highest vs.

> lowest quartile. Increasing plasma homocysteine levels were

> associated with a

> reduced risk of borderline significance (OR = 0.67; 95% CI = 0.43-

> 1.04; p(trend)

> = 0.08). After adjustment for the other 2 plasma variables, body mass

> index and

> smoking, a statistically significant increased risk remained only for

> vitamin

> B12 (OR = 2.96; 95% CI = 1.58-5.55; p(trend) = 0.001). Adjusted OR

> for folate

> and homocysteine were 1.30 (95% CI = 0.74-2.24; p(trend) = 0.17) and

> 0.91 (95%

> CI = 0.51-1.58; p(trend) = 0.60), respectively. Our results suggest

> that factors

> contributing to folate status are not protective against prostate

> cancer. On the

> contrary, vitamin B12, associated with an up to 3-fold increase in

> risk, and

> possibly also folate, may even stimulate prostate cancer development.

> These

> findings are novel and should be explored further in future studies.

> PMID: 15499634 [PubMed - as supplied by publisher]

>

> (2)Int J Cancer. 2004 Oct 21; [Epub ahead of print]

> Red meat consumption and risk of cancers of the proximal colon,

> distal colon and

> rectum: The Swedish Mammography Cohort.

> Larsson SC, Rafter J, Holmberg L, Bergkvist L, Wolk A.

>

> Although there is considerable evidence that high consumption of

> red meat may

> increase the risk of colorectal cancer, data by subsite within the

> colon are

> sparse. The objective of our study to prospectively examine whether

> the

> association of red meat consumption with cancer risk varies by

> subsite within

> the large bowel. We analyzed data from the Swedish Mammography Cohort

> of 61,433

> women aged 40-75 years and free from diagnosed cancer at baseline in

> 1987-1990.

> Diet was assessed at baseline using a self-administered food-frequency

> questionnaire. Over a mean follow-up of 13.9 years, we identified 234

> proximal

> colon cancers, 155 distal colon cancers and 230 rectal cancers. We

> observed a

> significant positive association between red meat consumption and

> risk of distal

> colon cancer (p for trend = 0.001) but not of cancers of the proximal

> colon (p

> for trend = 0.95) or rectum (p for trend = 0.32). The multivariate

> rate ratio

> for women who consumed 94 or more g/day of red meat compared to those

> who

> consumed less than 50 g/day was 2.22 (95% confidence interval [CI]

> 1.34-3.68)

> for distal colon, 1.03 (95% CI 0.67-1.60) for proximal colon and 1.28

> (95% CI

> 0.83-1.98) for rectum. Although there was no association between

> consumption of

> fish and risk of cancer at any subsite, poultry consumption was

> weakly inversely

> related to risk of total colorectal cancer (p for trend = 0.04).

> These findings

> suggest that high consumption of red meat may substantially increase

> the risk of

> distal colon cancer. ...

> PMID: 15499619 [PubMed - as supplied by publisher]

>

> Cheers, Alan Pater

[Guest guest]

Hi Chui

Fish should give you, like me, get all the vitamin B12 require.

Folate levels in a good CR process should provide more than adequate

folate intake.

Long life to All.

Cheers, Al Pater.

--- In , " chuinyun " <chuinyun@a...>

wrote:

>

> Many thanks for #1 study! Quite distressing! I take much folate to

> lower homocystene. I don't eat meat take B12 too. I Eat fish and

> vegetables mostly raw .. I worry now maybe too much vitamins.. too

> much anything may be bad..maybe take small amount vitamins ywo or

> three times week .. what you think?

>

> Long life to you my friend!

>

> Chui

>

> --- In , " old542000 " <apater@m...>

wrote:

> >

> > Hi All,

> >

> > The first (1) below that it seems to be in a journal that

> > our library just terminated a subscription in, suggests

> > that too much of a good thing like vitamins is bad. Vitamin

> > B12 being such a big factor in prostate cancer makes me wonder

> > about total meat consumption. I wonder if red meat over-

> > consumption may be the unexamined explaining factor?

> >

> > The study being a prospective study is a plus.

> >

> > However, there is a second paper (2) that seems to say that

the

> > region of the

> > colo-rectum that is examined and the type of meat is important.

> >

> > If it were only the vitamin B12, fish and chicken should also

have

> > been risks. Therefore, what might it be about red meats that is

so

> > particular?

> >

> > (1) Int J Cancer. 2004 Oct 21; [Epub ahead of print]

> > Plasma folate, vitamin B12, and homocysteine and prostate

cancer

> > risk: A

> > prospective study.

> > Hultdin J, Van Guelpen B, Bergh A, Hallmans G, Stattin P.

> >

> > ... maintenance of adequate folate status tending to show a

> > protective effect. Aberrant methylation, primarily

hypermethylation

> > of certain

> > genes including tumor suppressors, has been implicated in

prostate

> > cancer

> > development. Folate, vitamin B12 and homocysteine are essential

for

> > methyl group

> > metabolism and thus also for DNA methylation. ... 254 case

subjects

> > and

> > 514 matched control subjects. Increasing plasma levels of folate

and

> > vitamin B12

> > were statistically significantly associated with increased

prostate

> > cancer risk,

> > with an odds ratio of 1.60 (95% CI = 1.03-2.49; p(trend) = 0.02)

for

> > folate and

> > 2.63 (95% CI = 1.61-4.29; p(trend) < 0.001) for vitamin B12 for

> > highest vs.

> > lowest quartile. Increasing plasma homocysteine levels were

> > associated with a

> > reduced risk of borderline significance (OR = 0.67; 95% CI = 0.43-

> > 1.04; p(trend)

> > = 0.08). After adjustment for the other 2 plasma variables, body

mass

> > index and

> > smoking, a statistically significant increased risk remained only

for

> > vitamin

> > B12 (OR = 2.96; 95% CI = 1.58-5.55; p(trend) = 0.001). Adjusted

OR

> > for folate

> > and homocysteine were 1.30 (95% CI = 0.74-2.24; p(trend) = 0.17)

and

> > 0.91 (95%

> > CI = 0.51-1.58; p(trend) = 0.60), respectively. Our results

suggest

> > that factors

> > contributing to folate status are not protective against prostate

> > cancer. On the

> > contrary, vitamin B12, associated with an up to 3-fold increase

in

> > risk, and

> > possibly also folate, may even stimulate prostate cancer

development.

> > These

> > findings are novel and should be explored further in future

studies.

> > PMID: 15499634 [PubMed - as supplied by publisher]

> >

> > (2)Int J Cancer. 2004 Oct 21; [Epub ahead of print]

> > Red meat consumption and risk of cancers of the proximal

colon,

> > distal colon and

> > rectum: The Swedish Mammography Cohort.

> > Larsson SC, Rafter J, Holmberg L, Bergkvist L, Wolk A.

> >

> > Although there is considerable evidence that high consumption

of

> > red meat may

> > increase the risk of colorectal cancer, data by subsite within

the

> > colon are

> > sparse. The objective of our study to prospectively examine

whether

> > the

> > association of red meat consumption with cancer risk varies by

> > subsite within

> > the large bowel. We analyzed data from the Swedish Mammography

Cohort

> > of 61,433

> > women aged 40-75 years and free from diagnosed cancer at baseline

in

> > 1987-1990.

> > Diet was assessed at baseline using a self-administered food-

frequency

> > questionnaire. Over a mean follow-up of 13.9 years, we identified

234

> > proximal

> > colon cancers, 155 distal colon cancers and 230 rectal cancers.

We

> > observed a

> > significant positive association between red meat consumption and

> > risk of distal

> > colon cancer (p for trend = 0.001) but not of cancers of the

proximal

> > colon (p

> > for trend = 0.95) or rectum (p for trend = 0.32). The

multivariate

> > rate ratio

> > for women who consumed 94 or more g/day of red meat compared to

those

> > who

> > consumed less than 50 g/day was 2.22 (95% confidence interval

[CI]

> > 1.34-3.68)

> > for distal colon, 1.03 (95% CI 0.67-1.60) for proximal colon and

1.28

> > (95% CI

> > 0.83-1.98) for rectum. Although there was no association between

> > consumption of

> > fish and risk of cancer at any subsite, poultry consumption was

> > weakly inversely

> > related to risk of total colorectal cancer (p for trend = 0.04).

> > These findings

> > suggest that high consumption of red meat may substantially

increase

> > the risk of

> > distal colon cancer. ...

> > PMID: 15499619 [PubMed - as supplied by publisher]

> >

> > Cheers, Alan Pater