A study from the National University of Singapore (NUS) has discovered a mechanism that may help to explain why poor diet could increase cancer risk. Results of the study are published in ‘Cell’. In cell studies, the researchers found that methylglyoxal, which is produced when cells break down glucose to release energy, can inhibit genes that protect against cancer.

They suggest that poor diet leads to higher levels of methylglyoxal, increasing the likelihood of cancer. Methylglyoxal is a by-product of the metabolism of glucose, proteins and lipids. It is a reactive small molecule that can disrupt cell function, so is broken down by enzymes into less harmful substances.

However, if too much methylglyoxal is produced, the study suggests, the excess can then damage DNA. The researchers first investigated the effect of methylglyoxal in cells from people who had inherited a copy of a mutated gene — BRCA2 — that increases the risk of breast and ovarian cancers. They discovered that methylglyoxal temporarily disabled tumour suppression by BRCA2, which could increase the likelihood of cancer developing.

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