Ascorbic Acid (Synthetic Vitamin C) May Damage DNA.
Taking Too much Vitamin C Can Be Dangerous, Study Finds
The New York Times – By Jane E. Brody, April 9, 1998
Those who think that if a little vitamin C is good, more must be better should think again, says a team of British researchers, who found that a supplement of 500 milligrams a day could damage people’s genes. Many Americans take that much, or more, in hopes of preventing colds and reaping the widely celebrated antioxidant benefits of vitamin C. Antioxidants, which block cellular and molecular damage caused by the highly reactive molecules called free radicals, are believed to protect against heart disease, cancer, eye disorders like cataracts and macular degeneration, and other chronic health problems.
But the British researchers, chemical pathologists at the University of Leicester, found in a six-week study of 30 healthy men and women that a daily 500-milligram supplement of vitamin C had pro-oxidant as well as antioxidant effects on the genetic material DNA. The researchers found that at the 500-milligram level, vitamin C promoted genetic damage by free radicals to a part of the DNA, the adenine bases, that had not previously been measured in studies of the vitamin’s oxidative properties.
The finding, published in the current issue of the British journal Nature, corroborates warnings that have been issued for decades by an American physician, Dr. Victor Herbert, professor of medicine at the Mount Sinai School of Medicine in New York. Dr. Herbert has shown, primarily through laboratory studies, that vitamin C supplements promote the generation of free radicals from iron in the body.
“The vitamin C in supplements mobilizes harmless ferric iron stored in the body and converts it to harmful ferrous iron, which induces damage to the heart and other organs,” Dr. Herbert said in an interview. “Unlike the vitamin C naturally present in foods like orange juice, vitamin C as a supplement is not an antioxidant,” Dr. Herbert said. “It’s a redox agent — an antioxidant in some circumstances and a pro-oxidant in others.”
In contrast, vitamin C naturally present in food, he said, has no oxidizing effects.
Vitamin C supplements [ascorbic acid] in large doses have been linked to genetic damage as far back as the mid-1970’s. In a study then, Canadian researchers found that use of the vitamin in doses larger than in the British study, but not much larger than the amounts some people take to ward off colds and the flu, damaged genetic material in three systems: bacterial cells, human cells grown in test tubes, and live mice.
The lead author of the new study, Dr. Ian Podmore, said that at 500 milligrams, vitamin C did act as an antioxidant on one part of the DNA, the guanine bases. Oxidation of guanine to oxoguanine is what is usually measured to determine the degree of DNA damage through oxidation. As expected, when the volunteers took a daily 500-milligram dose of vitamin C for six weeks, oxoguanine levels indeed declined, “which is why vitamin C is generally thought to be an antioxidant,” Dr. Podmore said.
But when they measured a second indicator of DNA oxidation, oxoadenine, the researchers found that it had risen rather than declined, “indicating genetic damage to this DNA base,” Dr. Podmore said. A colleague, Dr. Joseph Lunec, said that at the 500-milligram level, vitamin C’s “protective effect dominated, but there was also a damaging effect.” “There should be caution about taking too much vitamin C,” Dr. Lunec said. “The normal healthy individual would not need to take supplements of vitamin C.”
In the United States and Britain alike, the recommended daily intake of vitamin C for healthy adults is 60 milligrams, which can be easily obtained from foods — by drinking about six ounces of orange juice, for example. Larger amounts are recommended for smokers and for pregnant and lactating women, but even these amounts can be readily obtained from foods.
Dr. Lunec took issue with the late Dr. Linus C. Pauling, the Nobel laureate chemist who took 12,000 milligrams of vitamin C daily and suggested that people could take as much of it as they wanted with no ill effect. “We think that’s not the case, to say the least,” Dr. Lunec said. “You can have too much of a good thing.” The research team is now studying the effects of lower doses of vitamin C, “to see if we can maximize the protective effect and minimize the damage,” Dr. Lunec said. “Given the new finding,” he said, “it would be unethical to test higher levels.”
***NOTE*** This office has always practiced the whole food vitamin complex approach. We reject the notion that synthetic vitamins are the same as natural complexes. In food, the role of ascorbic acid is to prevent oxidation of the vitamin C complex, which includes bioflavonoids, rutin, and other vitamin C components. By itself, ascorbic acid does not deliver the vitamin C effect. This fact has actually been known since the discovery of ascorbic acid. By itself, in higher than food dosage, ascorbic acid can cause genetic breakdown of the DNA, as proven in the study cited above and in previous studies as well.
Whole vitamin C complex (which includes very low amounts of ascorbic acid) increases the body’s ability to fight infection, prevents bruising, strengthens gums and teeth, and increases the oxygen carrying capacity of the blood. It also promotes tissue healing and acts as a catalyst for other nutrients such as vitamin A complex and calcium.
Slow healing time, chronic infections, bleeding gums and bruising, loose teeth, gastric ulcers are all signs of vitamin C complex deficiency—but beware, ascorbic acid is not what we are talking about when we speak of vitamin C complex.
The natural vitamin C complex formulas of choice for this office are Cataplex C and AC, Cataplex ACP, and Echinacea—C. Whole food vitamin C complex with low levels of naturally occurring ascorbic acid is best for the body.
