The Leo J. Bolles Clinic 15611 Bel-Red Rd., Bellevue WA, 98008 (425)881-2224 A PREVENTIVE MEDICINE CENTER

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Nutritional, Biochemical, Vitamin and Mineral deficiencies or imbalances can be a major factor in the prevention, control and cure of disease.
The philosophy of the physicians at the center is to balance the body chemistry, obtain maximum organ function and improve the body's own immune system.
The Bolles Clinic is a management company that provides management services for Independent contractor physicians and other practitioners.
Each practitioner acts of his or her own authority and provides part or all of the services listed.
All medical services are offered only by a licensed medical professional.

Summary# 44822 Topic: Plasma Vitamin C Levels Inversely Associated with Risk of Gastric Cancer Keywords: GASTRIC CANCER - Vitamin C, N-Nitroso Compound, Red Meat, Processed Meat, Diet Reference: "Plasma and dietary vitamin C levels and risk of gastric cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC-EURGAST)," Jenab M, Riboli E, et al, Carcinogenesis, 2006; 27(11): 2250-2257. (Address: Jenab M, WHO, IARC, Nutrition and Hormones Group, IARC-WHO Lyon, France). Summary: In a case-control study nested with a prospective study (European Prospective Investigation into Cancer and Nutrition - a large cohort involving 10 European countries), high levels of plasma vitamin C were found to be inversely associated with risk of gastric cancer, while no association was found between dietary vitamin C intake and risk of gastric cancer. Levels of vitamin C were measured in pre-diagnostic plasma of 215 subjects with gastric cancer and 416 matched controls. After adjusting for body mass index, total energy intake, smoking status, and H. pylori status, results of conditional logistic regression models found subjects in the highest quartile of plasma vitamin C to have the lowest risk of gastric cancer (OR=0.55), as compared to subjects in the lowest quartile. After excluding cases only followed up with for 2 years or less, this association remained significant (OR=0.40). The association between plasma vitamin C level and risk of gastric cancer was even gr eater among subjects consuming high levels of red meat and processed meat. This may be due to the fact that vitamin C inhibits the production of the carcinogenic compound, N-nitroso, in the stomach, and red and processed meats have been known to increase endogenous N-nitroso compound production. No association was found between dietary vitamin C intake and risk of gastric cancer. Furthermore, no significant interaction of effect was found with H. pylori. The results of this study suggest that high levels of vitamin C in the plasma are associated with a reduced risk of gastric cancer, suggesting that plasma vitamin C may have a protective effect against gastric cancer. Click here for products related to this article This article provided by Vitasearch   Email Us! any questions on services on products. Go Back