The chemical connection between diet, diabetes and cancer

Although many of us still think of cancer as a genetic disease that we only have to worry about if one of our parents or maybe grandparents had it, the truth is far more complicated.

In fact, according to Professor Ashok Venkitaraman, cancer researcher and Director of CSI Singapore, “Cancer is caused by the interaction between our genes and factors in our environment, such as diet, exercise, and pollution. How such environmental factors increase cancer risk is not yet very clear, but it is vital to understand the connection if we are to take preventive measures that help us stay healthy longer.”

Now, his latest research may have delivered just such an understanding — showing exactly how the diet we eat can drive cancer development, whether we are genetically predisposed to it, or not.

A chemical product of glucose breakdown

To find the common link between poor diet, diseases like diabetes and cancer, scientists recruited participants at high risk of breast and ovarian cancers, due to the inheritance of a faulty cancer gene known as BRCA2.

They saw that the cells of these patients were highly sensitive to a chemical called methylglyoxal that’s produced by our cells when they break down glucose (sugar) from the foods we eat to create energy.

They also saw that when methylglyoxal comes into contact with our DNA, it causes faults, or errors, in our genes that are early warning signs that cancer is on its way.

Now before you say, “Okay, but those people were genetically predisposed to cancer” there’s more…

The team then tested this newly discovered link in people who had not inherited that faulty BRCA2 gene.

And once again, they found a problem when methylglyoxal from glucose came into play…

These patients (without a genetic cancer risk) could experience higher-than-normal levels of methylglyoxal — especially if they had diabetes or pre-diabetes, which are connected with obesity or poor diet — and accumulate similar warning signs indicating a higher risk of developing cancer.

According to Dr. Li Ren Kong, “We started the study aiming to understand what factors elevate risk in families susceptible to cancer but ended up discovering a deeper mechanism linking an essential energy consumption pathway to cancer development. These findings raise awareness of the impact of diet and weight control in the management of cancer risks.”

Breaking the sugar/cancer connection

This means that if you want to reduce your risk of cancer (whether or not you’re at a genetic risk for the disease) changing your diet and reducing sugar is a must!

In fact, past studies have even found that highly energy-dense foods — like those packed with sugar – can raise cancer risk in post-menopausal women by 10%.

It’s why scientists have been exploring the anti-cancer potential of the keto diet, which is very low in sugar, with extremely positive results.

And it’s why the fast-mimicking diet, which puts your body into a fasting state while being able to eat, has been shown to shrink tumors and reduce the damage of chemo.

So remember, cancer isn’t just in your genes, it’s tied to sugar and its disease effects on the body.

A recent study found that people with diabetes can reduce nine cancer-related proteins through diet and weight loss.

Sources:

Scientists uncover a missing link between poor diet and higher cancer risk — ScienceDaily