Is apricot kernel a cure for cancer? Nope.

From cherries to dandelions, tahini to black cumin: The truth behind “cancer-fighting” foods.

What you may have heard

Among the many foods hailed for their supposed anti-cancer properties, apricot kernels have gained particular attention in recent years. It’s been claimed that certain compounds within the kernels can destroy cancer cells.

Many people are inclined to believe these claims, as cancer is a disease that often evokes feelings of helplessness and fear. The idea of a natural, alternative solution can be deeply appealing, sometimes so much so that it leads us to disregard scientific evidence.

But can consuming apricot kernels truly help treat cancer? What does science actually say?

Apricot kernels are ineffective against cancer

There is no scientific basis for the claim that apricot kernels are beneficial in cancer treatment. This idea stems from a natural compound found in the kernels called amygdalin. When metabolized in the body, amygdalin converts into a chemical known as laetrile. Some sources refer to this as “vitamin B17,” but it is not a recognized vitamin.

While some laboratory studies have shown that amygdalin may slow the growth of cancer cells, these experiments have primarily been conducted in vitro or on animals and do not yield reliable results for humans. Moreover, the quantities used in these studies far exceed safe consumption levels for people.

One of the most comprehensive human studies was conducted in 1982 in the United States with 178 cancer patients. Laetrile was administered, but it neither reduced tumor size nor improved patients’ quality of life.

Furthermore, systematic reviews and clinical trials examining multiple studies have found no credible evidence or patient data supporting the effectiveness of apricot kernels or laetrile in cancer treatment.

In summary, while some lab findings appear promising, these results have not been replicated in real-life conditions, and there is no scientific proof that they work in humans. Just because a substance destroys cancer cells in a petri dish does not mean it will work in animal models or clinical settings.

Indeed, many respected institutions involved in cancer research, such as the Cancer Council, have concluded that apricot kernels are ineffective against cancer.

More harm than good: The risk of cyanide poisoning

Not only do apricot kernels lack proven benefits against cancer, but their unsupervised consumption can be dangerous.

According to the European Food Safety Authority (EFSA), consuming as few as three small apricot kernels a day may pose a risk to adult health. The greatest concern is the potential conversion of amygdalin into cyanide in the body. During digestion, especially through interaction with gut enzymes, amygdalin can be broken down into hydrogen cyanide, which can cause dizziness, nausea, headache, respiratory distress, and, in high doses, death.

A case report published in BMJ Case Reports describes a 67-year-old Australian patient who experienced cyanide poisoning after consuming apricot kernel extract as a dietary supplement. The patient, with a history of prostate cancer, was using the extract in hopes of preventing recurrence.

By taking both commercial supplements and homemade extracts, the patient was ingesting approximately 17.32 mg of cyanide daily, about 25 times the level considered safe in the bloodstream. The researchers emphasized that this case highlights the serious risks of long-term use of dietary supplements.

Why labeling foods as “cancer-fighting” is problematic

Cancer is a frightening disease, so it’s no surprise that people seek alternative methods to reduce their risk. Hopeful, eye-catching headlines and punchy claims can be compelling. Some foods are promoted as “superfoods” with miraculous cancer-fighting properties, and sometimes even falsely claimed to “prevent” or “cure” cancer.

It is well-established that a healthy, balanced diet can help reduce cancer risk, not just for cancer prevention but as part of overall health. However, the UK’s Cancer Research Institute emphasizes that no single food can prevent cancer. Certain food groups can support general well-being, but they are not sufficient alone to prevent or treat cancer.