Question: Is there any medical/scientific research that shows a negative impact that vitamin C can have on the liver?

Dr. Blaylock's Answer:

I am not aware of any liver toxicity from vitamin C itself when taken in reasonable doses. What you may be referring to is the danger of vitamin C in people with a hereditary condition called hemochromatosis, which causes the body to absorb too much iron from food. The excess iron is stored in organs, especially the liver, heart, and pancreas.

Vitamin C complicates this condition because it greatly enhances the absorption of iron from the gut. In people with hemochromatosis, iron levels in the liver and other tissues are already extremely high. These high iron levels result in severe damage to the liver and can lead to liver failure and/or liver cancer.

People with hemochromatosis should avoid vitamin C supplements. I also recommend that people take their vitamin C between meals to avoid excess iron absorption.

One recent study using mice found that very high doses of vitamin C, when combined with severe stress, damaged the liver of the animals. However, the dose of vitamin C used on the mice would be equal to 35 grams in humans — a massive dose. Lower doses in this study caused no damage. In general, I suggest buffered vitamin C — it is easier on the stomach, does not induce acidosis (excessive acid in body fluids), and is better absorbed. Interestingly, a number of new studies show that vitamin C protects the liver against damage by a number of toxins, such as alcohol.