An ironclad link has been discovered between red meat and cancer

Scientists have discovered a mechanism linking excessive red meat consumption with colorectal cancer, and identified ways to interfere with this mechanism as a new strategy for treating this type of cancer.

Meat is a significant source of protein and fat, as well as essential vitamins and minerals such as iron, zinc, and vitamins A and B. However, as with many things, eating too much of it is bad for you. Despite strong evidence linking red meat to some cancers, the underlying mechanism is less clear.

Now researchers from the National Cancer Center of Singapore (NCCS) together with scientists from the Singapore Agency for Science, Technology and Research (A*STAR) have identified a mechanism linking excessive consumption of red meat colon cancer.

Globally, colorectal cancer that affects the large intestine or rectum is called colorectal cancer third most common cancer, which accounts for about 10% of cancer cases. It is also the second most common cause of cancer death. In addition to age and family history, lifestyle factors such as diet, inactivity, obesity, smoking and excessive alcohol consumption may increase the risk of developing this type of cancer.

Using fresh colon cancer samples, researchers found that iron in red meat reactivates the enzyme telomerase via an iron-sensing protein called Pirin, which fuels cancer progression. This requires taking a step back and explaining the importance of telomerase and telomeres and their relationship to cancer growth.

Telomeres, the tiny “caps” found at the ends of chromosomes, are made up of DNA and protein sequences and are essential for cell division. With each cell division, telomeres become shorter and shorter until they are so short that cells can no longer divide. When cells can no longer divide, tissues age. However, the enzyme telomerase can regrow telomeres to restore cell division.

This may sound good, but if a cell divides uncontrollably, beyond the natural limits set by telomeres, it can develop into a cancerous tumor. Because of all the divisions they undergo, cancer cells have critically short telomeres, which are too short to protect the chromosomes. To avoid inevitable death, cells produce telomerase so that they can continue to divide and grow, effectively becoming immortal. So let’s reiterate that scientists have found that the iron in red meat reactivates telomerase in colon cancer cells, thereby causing the cancer to progress.

“We show how iron-(Fe³⁺) in collusion with genetic factors reactivates telomerase, providing a molecular mechanism for the link between excess iron and the increased incidence of colorectal cancer,” the researchers say.

In addition to pinpointing this mechanism, scientists have also identified a promising new treatment approach based on it. A small molecule called SP2509 was found to block telomerase reactivation in cancer cells by targeting Pirin, preventing iron from binding to it. In laboratory tests on cancer cell lines, SP2509 stopped telomerase reactivation and reduced tumor growth; is a potential new treatment strategy for colorectal cancer.

“Understanding the role of iron in telomerase activation opens up new possibilities for the treatment of colorectal cancer,” said Professor Vinay Tergaonkar from the A*STAR Institute of Molecular and Cell Biology and lead author of the study. “Our future research will focus on improving therapeutic strategies that target this mechanism, with the hope of developing more effective treatments for patients, especially those with high iron levels. We are excited about the potential of small molecules like SP2509 to revolutionize cancer care and improve patient outcomes around the world.”

The study was published in the journal The discovery of cancer.

Source: NCCS