The Natural Food Science Blog

Cancer Risk & Glycine

Letter published at the British Medical Journal (BMJ) by Dr. Joel Brind responding to research article on factors influencing cancer risk.

Cancer risk associated with chronic diseases and disease markers: prospective cohort study

BMJ 2018; 360 doi: (Published 31 January 2018)Cite this as: BMJ 2018;360:k134
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This study by Tu et al.(1) adds materially to the quest for a common denominator in the etiology of the major chronic diseases of the modern industrialized world. I believe their “overlooked link” between chronic disease and markers and risk of cancer” as well as “a substantial reduction in lifespan” may be extended further in the context of other recent research on multiple fronts. Specifically, inflammation has emerged in recent years as a common factor in cancer, cardiovascular disease and diabetes, as well as arthritis and other frank inflammatory diseases. While many investigators have been searching for particular dietary and environmental triggers of inflammation, and pharmaceutical investigative efforts have focused on targeting specific populations of myeloid effector cells (macrophages), a single molecular entity may be emerging as an “overlooked link”in this regard: The simplest amino acid, glycine.  READ MORE HERE

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