Vitamin B6 and methionine reduce the risk of lung cancer

According to researchers, methionine and vitamin B6 may cut more than half the risk of lung cancer among smokers and nonsmokers.

Researchers from IARC and Imperial College London compared approximately 900 patients who developed lung cancer and 1,770 people without cancer. As the result, scientists have found that levels of vitamin B6 and methionine were significantly lower in patients who developed lung cancer.

In addition, the study found that high intakes of vitamin B9 also reduce the risk of lung cancer. Note, the results are identical for smokers, nonsmokers and former smokers.

"We always thought that diet could play an important role in the risk of lung cancer, in addition to smoking. This study provides the best evidence to date of a link between diet and lung cancer, " said Dr. Paolo Vineis, coordinator of the EPIC study at Imperial College.

Vitamin B6 is present in fish, meat, potatoes and whole grains, while methionine is abundant in nuts, grains, fish and some meats. Fruits and vegetables, meanwhile, are rich of vitamin B9.

The EPIC study was conducted among 520,000 European volunteers followed for 5 years on average, of which 385,000 were given a blood sample. Most information was collected by questionnaires.

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