Creatine linked to Cancer Risk - New Study
Physionic
Mar 17, 2025
Mindsip insights from this episode:
Avoid isolating single molecules in nutritional studies
When a study tries to isolate a single molecule like creatine from food, the analysis is vulnerable to significant confounding from other molecules that can't be accounted for.
Recognize aging as a significant cancer risk factor
The study data indicates that being in the 66 and older age bracket increases cancer risk by around 18 times compared to being in your 20s and 30s.
Increase creatine intake to reduce cancer risk
Contrary to rumors, the study found that the greatest creatine consumption was associated with a lower incidence of cancer.
Increase creatine intake to lower cancer risk
The data indicates a dose-response curve where consuming progressively higher levels of creatine further reduces the associated cancer risk.
Evaluate creatine intake based on meat consumption, not supplementation
A major nuance of the study is that researchers assessed creatine intake solely based on a person's meat consumption, not supplementation.
Address confounding factors in dietary studies for accurate analysis
The analysis is further weakened because it did not account for major confounding factors like total meat consumption or total energy intake.
Utilize low-dose creatine to reduce cancer risk
The association with reduced cancer risk began at what are considered low real-world concentrations of around 200 to 250 milligrams of creatine per day.
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