Dietary Creatine Linked to Slightly Lower Cancer Risk in US Study

Researchers examined dietary creatine intake among more than 25,000 American adults using data from a national nutrition‑health surveillance program. The analysis found that higher creatine consumption from food was associated with an approximately 5 % reduction in overall cancer risk (adjusted odds ratio = 0.95, 95 % CI = 0.91–0.99). The inverse association appeared stronger in sub‑groups such as overweight men, where odds ratios were around 0.92–0.93.

The study is observational, meaning it identifies a correlation but cannot prove that creatine directly prevents cancer. Participants with higher creatine intake also tended to have other dietary habits that could influence risk, and the research only considered creatine from food, not the higher doses found in sports supplements. Scientists say the findings are statistically significant yet modest, and they call for further investigations before any clinical recommendations are made.