Fourteen Articles on Natural Health News Related to Pancreatic Cancer and...

Here is number 15, dating back to 2007, that may not have been brought to your attention. Methionine is a sulfur bearing molecule necessary to health and healing.

Methionine may ward off pancreatic cancer

NEW YORK (Reuters Health) - Higher methionine intake is apparently associated with a reduction in pancreatic cancer risk, according to a report in the January issue of Gastroenterology.

Impaired methyl group metabolism may contribute to pancreatic diseases and carcinogenesis, the authors explain, suggesting that methyl group donors like methionine could influence the risk of pancreatic cancer.

Dr. Susanna C. Larsson from the Karolinska Institute, Stockholm, Sweden, and associates examined intakes of methionine and vitamin B6 in relation to the incidence of pancreatic cancer in the Swedish Mammography Cohort and Cohort of Swedish Men. The study comprised nearly 82,000 men and women aged 45 to 83 years.

During a mean follow-up of 7.2 years, 147 incident cases of pancreatic cancer were diagnosed.

The multivariate rate ratio for pancreatic cancer was 0.44 for individuals in the highest quartile of methionine intake compared with those in the lowest quartile, the researchers found.

The inverse association between methionine intake and pancreatic cancer was more pronounced in smokers than nonsmokers, the investigators note. There was no interaction between alcohol consumption and methionine intake and pancreatic cancer risk.

There was no significant association between vitamin B6 intake and pancreatic cancer risk, the report indicates.

"The results from this prospective study suggest that higher intake of methionine may reduce the risk of pancreatic cancer," Larsson and colleagues conclude. "Foods rich in methionine include fish, poultry, meat, legumes, and dairy products," they add.

"The results could be important because pancreatic cancer, now the 4th most common cause of cancer mortality in the United States, has an extremely high mortality rate," write Dr. Albert B. Lowenfels and Dr. Patrick Maisonneuve from New York Medical College, Valhalla, New York in a related editorial.

"Even though the authors adjusted for many pancreatic cancer risk factors," the editorial goes on, "there is still the possibility that the apparent protective function of methionine is related to confounding by another dietary or nondietary protective factor."

Lowenfels and Maisonneuve conclude: "Before suggesting that our patients increase their intake of methionine, we need substantial additional data concerning efficacy and safety issues."

Gastroenterology 2007;132:113-118,441-443.