Poor diet is associated with an increased risk of obesity, heart disease, type 2 diabetes, and some cancers, but the specific link between diet and cancer is less clear. While many foods are said to be associated with cancer risk, no dietary components have been definitively proven to cause or protect against cancer. However, a new study from the National University of Singapore published in Cell has shed light on a potential mechanism that may explain the connection between poor diet and cancer. The researchers found that methylglyoxal, a by-product of glucose metabolism in cells, may play a role in increasing cancer risk. Methylglyoxal can inhibit genes that protect against cancer, and a long-term poor diet can lead to higher levels of this compound, increasing the likelihood of cancer development.
Methylglyoxal is a reactive small molecule that can disrupt cell function and damage DNA if produced in excess. The study found that methylglyoxal can temporarily disable tumor suppression by a mutated form of the BRCA2 gene, which increases the risk of breast and ovarian cancers. This effect of methylglyoxal on BRCA2 protein levels can inhibit its tumor-preventing function, leading to DNA damage and potentially early signs of cancer development. Individuals who have inherited a faulty copy of the BRCA2 gene are particularly sensitive to the effects of methylglyoxal, but even those without this genetic predisposition may face an increased cancer risk if they have elevated levels of methylglyoxal. High levels of methylglyoxal are common in people with prediabetes, diabetes, obesity, or poor dietary habits.
The production of methylglyoxal is linked to the breakdown of glucose by glycolysis, which can elevate levels of this compound in the body. Poor diets rich in sugar or refined carbohydrates can cause blood glucose levels to spike, leading to increased methylglyoxal production. Methylglyoxal can also contribute to the formation of advanced glycation end-products (AGEs), which accumulate in the body and are linked to various health conditions, including cancer. Individuals with prediabetes, diabetes, or obesity are more likely to have higher levels of methylglyoxal, increasing their risk of cancer. The study suggests that repeated exposure to methylglyoxal from poor diet or uncontrolled diabetes can inhibit cancer-preventing genes, adding up over time to increase cancer risk.
The research conducted by the National University of Singapore highlights the importance of following a healthy diet to reduce the risk of cancer and other chronic diseases. Diets rich in processed foods, red meats, added sugars, and refined grains can lead to metabolic dysfunction and increased production of methylglyoxal, posing a risk for obesity, cardiovascular diseases, diabetes, and cancer. Eating a balanced diet that is plant-forward, rich in dietary fiber, and focuses on whole and minimally processed foods can help maintain metabolic health and reduce the production of harmful compounds like methylglyoxal. The Mediterranean diet, known for its health benefits, has been linked to lower methylglyoxal levels in the bloodstream, potentially supporting kidney health among individuals with type 2 diabetes and coronary heart disease. Further research is needed to confirm the effects of methylglyoxal on cancer risk and to explore potential dietary interventions to mitigate this risk.
