B6 cuts colorectal risk

Wednesday May 6, 2009 (foodconsumer.org) -- A recent Harvard study confirms the correlation between adequate levels of B6 and as much as a 60% reduced risk for colorectal cancer, according to the journal Cancer Epidemiology Biomarkers and Prevention. This study backs previous Scottish trials, which estimated a 20% risk reduction.

Specifically, blood levels of those with colorectal cancer were found to be high in homocysteine levels. Homocysteine is an amino acid that acts as a protein building block. An excess of homocysteine in the blood has been associated with low levels of B6 and B12, and also with renal disease by other credible studies.

Homocysteine can also become problematic when it comes to cardiac health. The online journal Prevention asserts that vitamin B6 acts as a “master” vitamin for processing amino acids. If left unchecked, high homocysteine levels can become as dangerous a risk factor for heart disease as high cholesterol.

B6’s ability to break down proteins is an essential component that helps maintain normal nerve function.

B vitamins are water soluble, meaning that excess amounts of the vitamin are excreted, making regular vitamin B replenishment of paramount importance.

While there are a plethora of vitamin B supplements, the vitamin is naturally found in green leafy vegetables, a variety of fruits, and whole grain products that are fortified with folic acid.

(By Rachel Stockton, and edited by Heather Kelley)