Research: Gastric fat causes vitamin C to change from cancer suppression to cancer promotion

Release date: 2007-10-25

Research: Intragastric fat may transform vitamin C from a cancer inhibitor into a cancer promoter. A study by Combet et al. from the University of Glasgow, UK, reveals that while vitamin C is generally considered protective against cancer, the presence of fat in the stomach can reverse its beneficial effects. The proximal stomach, a region particularly vulnerable to cancer, was the focus of this research. The team investigated how fat and vitamin C interact with nitrite, a compound found in saliva and certain preserved foods. In acidic environments like the stomach, nitrite can be converted into harmful nitrosamines—known carcinogens. However, vitamin C typically prevents this by converting nitrite into nitric oxide, which blocks nitrosamine formation.

In laboratory experiments simulating conditions in the human proximal stomach, the researchers observed that without fat, vitamin C effectively reduced the formation of several nitrosamines. For instance, increasing vitamin C levels decreased N-nitrosodimethylamine by five times and N-nitrosomorpholine by more than 1,000 times. It even completely inhibited the formation of N-nitrosodiethylamine and N-nitrosopiperidine. But when 10% fat was introduced, the results were strikingly different. Vitamin C, instead of inhibiting, actually increased the production of these compounds—by 8 times for N-nitrosodimethylamine, 60 times for N-nitrosodiethylamine, and 140 times for N-nitrosopiperidine compared to when no vitamin C was present.

The researchers suggest that in the presence of fat, vitamin C’s role shifts from preventing nitrosation to promoting it. One possible explanation is that vitamin C enhances nitric oxide production in the aqueous phase, but in the presence of fat, this nitric oxide reacts with oxygen, leading to the reformation of nitrosylated compounds. This finding highlights the complex interplay between diet, nutrients, and cancer risk, and underscores the importance of considering how different dietary components may influence each other in the body. ——Midi Medical Network

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