The researchers found that the blood levels of P5P went from a low of 12 pmol/ml to a high of 140 pmol/ml. And for every 100 pmol/ml increase in P5P levels, the risk of getting colorectal cancer dropped an incredible 49%! The authors theorized that it's because P5P is so important for DNA synthesis and repair. And low levels are more likely to lead to cancer formation. But here is the really amazing thing about the study.
Although the levels of P5P linked directly with cancer risk, the intake of B6 does not. According to the authors, "There was no significant association between vitamin B6 intake and colorectal cancer risk." How could that be? It's probably because not everyone has the genetic capability to convert B6 to P5P effectively.
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I am now routinely checking the P5P blood levels of all of my patients over the age of 30. I want to make sure that their levels are in the highest 130-140 pmol/ml range. Colorectal cancer is fast becoming one of the most common cancers doctors see. I saw two cases this year in people younger than 40. Right now, you can still find P5P at your local health food store and online.