Waterloo Study Finds Vitamin C May Cut Nitrosation-Linked Cancer Risk From Nitrates
Updated
Updated · University of Waterloo · May 20
Waterloo Study Finds Vitamin C May Cut Nitrosation-Linked Cancer Risk From Nitrates
3 articles · Updated · University of Waterloo · May 20
University of Waterloo researchers used a mathematical model of the salivary glands, stomach, small intestine and plasma to show Vitamin C may reduce digestion-related cancer risk tied to dietary nitrates and nitrites.
The model found Vitamin C can inhibit stomach nitrosation—the reaction that forms compounds many scientists suspect raise cancer risk—helping explain why earlier studies have produced conflicting results.
Foods such as spinach, which contain both nitrate and Vitamin C, appeared less risky in the simulations, while Vitamin C supplements taken after meals showed a moderate benefit against nitrosation products from foods like bacon and salami.
Published in the Journal of Theoretical Biology, the study is a modelling analysis rather than a clinical trial and is intended to guide future lab and nutrition research on meal timing, gastric conditions and oral microbiome activity.
Is timing your Vitamin C intake after meals the key to neutralizing carcinogens in your diet?
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This cancer risk study uses a computer model. When will human trials confirm these digital findings?