Study finds missing link between what you eat and cancer risk as diabetes damages DNA

A link between diet and cancer risk has been uncovered, as diabetes is found to damage DNA, thereby increasing the risk of cancer, according to a study. The research, conducted by the Cancer Science Institute of Singapore, discovered that high glucose levels can temporarily disable the BRCA2 gene, which is known for its tumour-suppressing abilities.

This suggests that dietary control and weight management could play a significant role in preventing cancer. The discovery was made using mouse models, human tissue, and lab-grown breast organoids. It was found that a single mutated BRCA2 gene can make cells more susceptible to environmental suppressors, such as toxins, which in turn make them less functional.

Cells with one faulty BRCA2 gene were found to be more sensitive to methylglyoxal, a byproduct of glycolysis where cells metabolise glucose for energy, reports the Irish Star. When high blood sugar is present, particularly in conditions like diabetes, MGO can accumulate and damage the DNA and proteins. The study found that MGO can temporarily stop the BRCA2 gene, allowing cancer-causing mutations to occur.

This effect was observed in noncancerous cells, human breast cancer samples, and mouse models of pancreatic cancer. Although the BRCA2 gene is not permanently disabled and can return to normal function, repeated exposure to MGO can lead to a build-up of cancer-causing mutations, contributing to the development and progression of cancer.