Researchers uncover new connection between diet and cancer susceptibility
MGO, a glucose metabolite, has been found to temporarily inhibit the BRCA2 protein, reducing its levels in cells and impairing its ability to prevent tumors.
The research, conducted at the National University of Singapore, Cancer Science Institute of Singapore, and led by professor Ashok Venkitaraman and Dr. Li Ren Kong, revealed that a chemical released during sugar breakdown suppresses a gene that inhibits tumor formation.
This breakthrough sheds light on how dietary habits can influence cancer risk and offers insights on how to mitigate this risk through food choices.
Methylglyoxal–A Temporary Off-Switch
Prior beliefs suggested that cancer-preventing genes had to be permanently deactivated before tumors could develop. However, the latest discovery indicates that a chemical called methylglyoxal (MGO), released during glucose breakdown, can temporarily deactivate cancer-protective mechanisms.
Dr. Kong, the first author of the study, explained to The Epoch Times via email, “It has been shown that diabetic and obese individuals have a higher risk of cancer, posing as a significant societal risk. Yet, the exact cause remains debatable.” He continues, “Our study now unearthed a clue which may explain the connection between cancer risk and diet, as well as common diseases like diabetes, which arise from poor diets.”
Dr. Kong added, “We found that an endogenously synthesized metabolite can cause faults in our DNA that are early warning signs of cancer development, by inhibiting a cancer-preventing gene (known as the BRCA2).”
BRCA2 is a gene responsible for DNA repair and the production of a protein that suppresses tumor growth and cancer cell multiplication. Individuals with a mutated BRCA2 gene are at a higher risk of breast and ovarian cancers, among others, as they are particularly susceptible to DNA damage from MGO.
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However, the study showed that individuals without a predisposition to cancer are also at an elevated risk due to increased MGO levels. Elevated blood sugar levels chronically can lead to a compounding risk of cancer.
The Methylglyoxal and Cancer Relationship
MGO is a metabolite of glucose—a byproduct made when our cells break down sugar, mainly glucose and fructose, to create energy. MGO is capable of temporarily destroying the BRCA2 protein, leading to lower levels of the protein in the cells and thus inhibiting its ability to prevent tumor formation. The more sugar your body needs to break down, the higher the levels of this chemical, and the higher your risk of developing malignant tumors.
Dr. Kong explains, “Accumulation of methylglyoxal is found in cancer cells undergoing active metabolism. People whose diet is poor may also experience higher than normal levels of methylglyoxal. The connection we unearthed may help to explain why diabetes, obesity, or poor diet can heighten cancer risk.”
MGO is challenging to measure on its own. Early detection of elevated levels is possible with a routine HbA1C blood test that measures your average blood sugar levels over the past two to three months and is typically used to diagnose diabetes. This new research may provide a mechanism for detecting early warning signs of developing cancer.
“In patients with prediabetes/diabetes, high methylglyoxal levels can usually be controlled with diet, exercise and/or medicines. We are aiming to propose the same for families with high risk of cancers, such as those with BRCA2 mutation,” explained Dr. Kong.
More research is needed, but the study’s findings may open the door to new methods of mitigating cancer risk. “It is important to take note that our work was carried out in cellular models, not in patients, so it would be premature to give specific advice to reduce risk on this basis. However, the new knowledge from our study could influence the directions of future research in this area, and eventually have implications for cancer prevention.
“For instance, poor diets rich in sugar or refined carbohydrates are known to cause blood glucose levels to spike. We are now looking at larger cancer cohorts to connect these dots,” Dr. Kong concludes.
The Diet and Cancer Connection
Dr. Simpson, medical director of Opt Health, told The Epoch Times in an email, “It’s genes loading the gun, but your lifestyle that pulls the trigger. Every bite of food you take is really information. It’s either going to turn on your longevity genes or it’s going to turn on your killer genes. So cancer is very much in large part self-induced by the individual diet.”
Healthy Dietary Choices for Reducing Cancer Risk
A consensus on the best dietary approach for reducing cancer risk has yet to be determined and further research is needed. However, the new findings of the Cell study on MGO support reducing sugar intake as a means to mitigate cancer risk. A study published in January in Diabetes & Metabolism shows that a Mediterranean diet style of eating may help reduce MGO levels.
Dr. Simpson stresses the importance of real food and healthy macronutrients with a low-carb intake for the health of our cells. “The mitochondria is the most important signaling molecule and energy-producing organelle that we have in our body. [Eat] lots of vegetables, healthy proteins and healthy fats, fish, eggs, yogurt.” He continues, “Lots of green, above-ground vegetables, some fruits, everything that is naturally grown and is not processed.”
