“Vitamin B17” is a compound that has generated controversy due to its connection with alternative cancer treatments. Although the name suggests it is an essential nutrient, this substance is not recognized as a true vitamin by any major scientific or regulatory body. It is a chemical compound associated with considerable health risks rather than nutritional benefit. The interest in “Vitamin B17” stems from unproven claims of its therapeutic properties against malignancies.
Defining Amygdalin and Laetrile
The substance commonly referred to as “Vitamin B17” exists primarily in two forms: amygdalin and laetrile. Amygdalin is the naturally occurring compound, classified as a cyanogenic glycoside. Its molecular structure contains a cyanide group that can be released when the compound is metabolized in the body.
Amygdalin is found in the kernels of various fruits belonging to the Prunus family, such as apricots, peaches, plums, and cherries. It is also present in raw nuts and plants like bitter almonds, lima beans, and cassava. Laetrile is the semi-synthetic, purified version of amygdalin developed for use in alternative medicine.
The Misleading Designation as B17
The designation “Vitamin B17” is a misnomer invented by proponents in the 1950s and 1960s, largely for marketing purposes. This labeling strategy attempted to group the compound with legitimate B-complex vitamins to lend it nutritional legitimacy. The American Institute of Nutrition Vitamins has never approved this name, and it is not accepted in nutritional science.
A true vitamin is an organic molecule required in small quantities for proper metabolic function that the body cannot synthesize sufficiently. Amygdalin and laetrile fail to meet these criteria because they are not necessary for normal bodily function, and a deficiency does not cause a specific disease. The term “vitamin” in this context is a promotional label, not a scientific classification.
Claims Surrounding Cancer Treatment
The compound’s notoriety stems from the unsubstantiated claim that it acts as a selective cancer treatment. Proponents suggest that cancer is a “deficiency disease” caused by a lack of “Vitamin B17,” an idea that lacks scientific support. The theoretical mechanism hinges on the compound’s breakdown into cyanide.
This detailed theory, sometimes called the “cyanide bomb” or “trophoblast theory,” proposes that cancer cells contain high levels of the enzyme beta-glucosidase. This enzyme would specifically break down amygdalin to release toxic hydrogen cyanide (HCN) directly into the tumor. Normal cells, the claim suggests, are protected because they contain the enzyme rhodanese, which neutralizes the cyanide by converting it into a harmless substance called thiocyanate.
Clinical research has consistently failed to demonstrate any efficacy in humans. A major clinical trial involving cancer patients who used laetrile reported no therapeutic benefit, with tumors increasing in size in nearly all participants. The consensus among major scientific organizations is that laetrile has shown little to no anticancer activity in human trials.
Toxicity and Regulatory Status
The danger associated with amygdalin and laetrile comes from the release of hydrogen cyanide. When amygdalin is ingested orally, especially in tablet form or by consuming raw kernels, enzymes in the gut hydrolyze the compound. This process efficiently liberates the highly toxic cyanide.
Symptoms of acute cyanide poisoning include nausea, vomiting, headaches, dizziness, and low blood pressure. Severe toxicity can lead to liver damage, nerve dysfunction, mental confusion, coma, and death. The risk of poisoning is significantly higher with oral consumption compared to intravenous administration, as the digestive process facilitates the toxic chemical release.
Due to the lack of proven efficacy and safety concerns related to cyanide poisoning, major regulatory bodies have restricted its use. The U.S. Food and Drug Administration (FDA) has not approved laetrile for the treatment of cancer or any other medical condition and prohibits its interstate commerce. Agencies worldwide, including the European Food Safety Authority, have issued strong warnings and set very low maximum safe intake levels for amygdalin.