Scientists uncover connection to one type of food that increases your cancer risk

By Staff 4 Min Read

Researchers found that a compound released by your body when you eat high fat and sugary food can temporarily turn off a gene’s ability to fight cancerous tumours

Scientists have uncovered a worrying connection between indulging in junk food and an elevated cancer risk.

A team of researchers in Singapore has discovered that consuming high-fat and sugary foods causes the body to produce a compound that can temporarily switch off a gene crucial in tumour suppression. In a groundbreaking discovery, it’s been revealed that methylglyoxal has the ability to block the cancer-fighting abilities of the BRCA2 gene.

Dr Ashok Venkitaraman, the lead researcher and director at the National University of Singapore’s Centre for Cancer Research, told Medical News Today: “[M]ethylglyoxal triggers the destruction of BRCA2 protein, reducing its levels in cells. This effect is temporary, but can last long enough to inhibit the tumor-preventing function of BRCA2.”

Dr Venkitaraman explained that frequent consumption of ultra-processed foods rich in fat and sugar could lead to increased genetic damage and a heightened risk of cancer. He further added: “We find that methylglyoxal inhibits the tumour-preventing function of BRCA2, eventually causing faults in our DNA that are early warning signs of cancer development.”

The study also noted that individuals with diabetes and prediabetes often have high levels of methylglyoxal. The researchers cautioned that since the study was conducted on cell cultures rather than human subjects, further investigation is necessary, reports Bristol Live.

The new study was published in the journal Cell.

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