Ultra-processed junk foods ‘TURN OFF the body’s in-built cancer defence mechanism – allowing disease to explode’
EATING lots of junk food turns off one of the body’s defence mechanisms against cancer, a study suggests.
Researchers from the University of Singapore believe they have discovered why ultra-processed foods have been linked to some forms of the disease.
Methylglyoxal — a chemical released when you eat sugary and fatty foods — temporarily stops a cancer-fighting gene called BRCA2 from working, they found.
Having high levels of the chemical is linked to a “genetic mutation pattern seen in some cancers”, experts said.
Professor Ashok Venkitaraman told Medical News Today: “Methylglyoxal triggers the destruction of BRCA2 protein, reducing its levels in cells.
“This effect is temporary, but can last long enough to inhibit the tumour-preventing function of BRCA2.”
Around 3million Brits are currently living with cancer, with numbers expected to increase to more than 5.3million by 2040, according to Macmillan Cancer Support.
Previous research has linked ultra-processed foods with obesity, Type 2 diabetes and cancer.
The foods, which include cookies, hot dogs and ready meals, are typically higher in salt, fat, sugar and artificial additives.
Methylglyoxal is a compound that is released when the body breaks down fats and sugars.
The latest study, published in Cell, looked at how the chemical affects cells in mice with the BRCA2 gene mutation that is known to increase the risk of breast and ovarian cancers.
Around 55,000 women and 400 men are diagnosed with breast cancer every year.
Experts estimate new cases will rise from 2.3million in 2020 to 3million by 2040 around the world.
They found cells from mice with the BRCA2 mutation “are particularly sensitive to the effects of methylglyoxal”.
Professor Venkitaraman said the chemical “inhibits the tumour-preventing function of BRCA2, eventually causing faults in our DNA that are early warning signs of cancer development”.
He said the findings suggest “repeated episodes of poor diet can ‘add up’ over time to increase cancer risk”.
Even individuals without a genetic predisposition might still face an increased cancer risk
Kelsey Costa
Kelsey Costa, a registered dietitian and founder of Dietitian Insights, who was not involved in the study, said the effect could also be seen in people without the BRCA2 gene mutation.
She said: “The study revealed that even individuals without a genetic predisposition might still face an increased cancer risk if they present with elevated methylglyoxal levels.
“This scenario is commonly observed in those with diabetes or pre-diabetes, conditions often linked with obesity or suboptimal dietary and lifestyle habits.”
What are the signs of breast cancer?
BREAST cancer is the most common type of cancer in the UK.
The majority of women who get it are over 50, but younger women and, in rare cases, men can also get breast cancer.
If it’s treated early enough, breast cancer can be prevented from spreading to other parts of the body.
Breast cancer can have a number of symptoms, but the first noticeable symptom is usually a lump or area of thickened breast tissue.
Most breast lumps aren’t cancerous, but it’s always best to have them checked by your doctor. You should also speak to your GP if you notice any of the following:
- a change in the size or shape of one or both breasts
- discharge from either of your nipples (which may be streaked with blood)
- a lump or swelling in either of your armpits
- dimpling on the skin of your breasts
- a rash on or around your nipple
- a change in the appearance of your nipple, such as becoming sunken into your breast
Source: NHS