Researchers from the Agency for Science, Technology and Research (A*STAR) and the National Cancer Centre Singapore (NCCS) have uncovered a crucial link between high red meat consumption and an increased risk of colorectal cancer.
This discovery not only helps explain how red meat contributes to cancer development but also opens up new possibilities for treatment. Their findings, published in the journal Cancer Discovery, reveal that iron found in red meat plays a key role in activating a cancer-driving enzyme called telomerase.
Colorectal cancer is the third most common cancer worldwide and is also the second leading cause of cancer-related deaths in Singapore. While lifestyle choices, especially diet, are known to influence the risk of developing this cancer, the exact reason why red meat increases this risk has remained unclear—until now.
The research team found that iron, which is abundant in red meat, reactivates telomerase in cancer cells. Telomerase is an enzyme that helps maintain the ends of DNA. In normal cells, telomerase activity is tightly controlled. However, in cancer cells, it becomes overactive, allowing these cells to multiply rapidly without dying off, which fuels the growth of tumors.
The study didn’t just uncover the connection between iron and cancer—it also identified a potential new treatment strategy. The researchers tested a small molecule called SP2509, which blocks the interaction between iron and telomerase.
In lab experiments, SP2509 not only stopped telomerase from reactivating but also significantly reduced tumor growth. This discovery offers fresh hope for treating colorectal cancer, particularly in patients who consume high levels of red meat.
Professor Vinay Tergaonkar, the lead researcher and Distinguished Principal Investigator at A*STAR Institute for Molecular and Cell Biology (IMCB), emphasized the importance of understanding how iron drives cancer progression.
He stated, “Our future research will focus on refining therapeutic strategies targeting this mechanism, with the hope of developing more effective treatments for patients, especially those with high iron levels.”
To understand how iron contributes to colorectal cancer, the team studied samples from cancer patients and conducted detailed lab tests using cancer cell lines.
Working alongside clinicians from NCCS, they found that iron interacts with a protein called Pirin. Pirin senses iron levels in the body and triggers the reactivation of telomerase in cancer cells, leading to their uncontrolled growth.
Through chemical analysis of human colorectal cancer cell lines, the researchers identified SP2509. This small molecule competes with iron to bind to Pirin, preventing telomerase from being reactivated. By stopping this process, the growth of cancer cells slowed dramatically in lab settings.
The discovery is part of a larger national research initiative called Colo-SCRIPT. This program aims to understand colorectal cancer better by studying how environmental factors, diet, and metabolism influence the disease. Associate Professor Iain Tan, a Senior Consultant in the Division of Medical Oncology at NCCS, highlighted the significance of this research.
“Through Colo-SCRIPT, we will continue to investigate the role of iron and other risk factors in driving colorectal cancer. Our findings offer valuable insights into how different subtypes of the disease develop and can help us identify new methods to prevent and treat it,” he explained.
The study’s findings are promising because they not only show how red meat increases cancer risk but also suggest a way to block this harmful process. By targeting the interaction between iron and telomerase, new therapies like SP2509 could become essential in fighting colorectal cancer, especially for patients with high-iron diets.
The researchers are optimistic but cautious. While SP2509 showed positive results in the lab, more studies are needed to confirm its safety and effectiveness in human patients. Future research will focus on refining this treatment strategy and exploring other small molecules that might work in the same way.
Professor Tergaonkar expressed hope for the future, saying, “We are excited about the potential of small molecules like SP2509 to revolutionize cancer care and improve outcomes for patients globally.” His team aims to make this treatment available for clinical trials as soon as further testing is completed.
This groundbreaking research provides a clear connection between red meat consumption and colorectal cancer, pinpointing iron’s role in activating cancer growth.
More importantly, it opens the door to new treatment options that could prevent this process. With continued research and development, this discovery could lead to better therapies and preventive measures, offering hope to those at risk of colorectal cancer.
Staying informed about how diet impacts health is crucial, especially with emerging studies linking everyday habits to cancer risks. Understanding these connections empowers people to make better lifestyle choices and may even lead to life-saving treatments in the future.
For more information about cancer, please see recent studies that plant-based diets may reduce risk of colorectal cancer in men, and Low-fat diet may help stop cancer growth.
For more information about cancer, please see recent studies about How to harness the power of anti-cancer foods and supplements and results showing that Empower your plate: cancer-fighting foods and recipes.
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