Strong Link Between Red Meat Consumption and Cancer Discovered

Mechanism Linking Red Meat to Colorectal Cancer Identified

Researchers have identified the mechanism that connects the excessive intake of red meat to colorectal cancer, along with a potential intervention strategy for this type of cancer.

Red meat serves as a vital source of protein and fat, along with essential vitamins and minerals such as iron, zinc, and vitamins A and B. However, like many things, excessive consumption can be harmful. Despite substantial evidence linking red meat to certain cancers, the specific mechanisms involved have remained unclear.

A team from the National Cancer Center Singapore (NCCS), in collaboration with scientists from Singapore’s Agency for Science, Technology and Research (A*STAR), has uncovered the mechanism that associates high red meat consumption with colorectal cancer.

Colorectal Cancer: Prevalence and Risk Factors

Colorectal cancer, which affects the large intestine or rectum, ranks as the third most prevalent cancer worldwide, representing about 10% of all cancer cases. It is also the second leading cause of cancer-related fatalities. In addition to factors like age and family history, lifestyle elements such as diet, physical inactivity, obesity, smoking, and excessive alcohol use can heighten the risk for this cancer type.

Using fresh samples from colorectal cancer patients, researchers found that the iron present in red meat activates the enzyme telomerase through an iron-sensing protein called Pirin, which fuels cancer progression. To fully understand this, it’s essential to consider the role of telomerase and telomeres in cancer growth.

Telomeres, which are protective caps on the ends of chromosomes made of DNA sequences and proteins, are crucial for cell division. With each division, telomeres shorten until they become too short to allow further cell division, leading to tissue aging. However, telomerase can restore telomeres, enabling continued cell division.

The Consequences of Uncontrolled Cell Division

While this sounds beneficial, if a cell divides uncontrollably, surpassing the natural limitations of telomeres, it can lead to cancerous tumors. Cancer cells frequently have critically short telomeres, which cannot adequately protect chromosomes.

To avoid cell death, these cells produce telomerase, allowing them to continue dividing and effectively becoming immortal. Thus, the researchers concluded that iron in red meat reactivates telomerase in colorectal cancer cells, promoting cancer progression.

We demonstrate how iron (Fe3+) interacts with genetic factors to reactivate telomerase, providing a molecular mechanism for the link between iron overload and a higher incidence of colorectal cancers,” the researchers stated.

Promising Treatment Approaches Emerge

Beyond elucidating this mechanism, the researchers also discovered a promising new treatment method. A small molecule known as SP2509 was found to inhibit the reactivation of telomerase in cancer cells by targeting Pirin and blocking iron from binding to it.

In laboratory tests on cancer cell lines, SP2509 effectively prevented telomerase reactivation and reduced tumor growth, representing a potential new strategy for treating colorectal cancer.

Understanding the role of iron in telomerase activation opens up new pathways for addressing colorectal cancer,” said Professor Vinay Tergaonkar from A*STAR’s Institute of Molecular and Cell Biology (IMCB) and the study’s senior author. “Our future research will focus on refining therapeutic strategies that target this mechanism, aiming to develop more effective treatments for patients, especially those with elevated iron levels. We are excited about the potential of small molecules like SP2509 to transform cancer care and enhance outcomes for patients worldwide.”

Read the original article on: New Atlas

Read more: Unraveling the Connection Between Alzheimer’s And Cancer