If you enjoy eating red meat, you might want to pay attention to new research linking it to cancer risk. A recent study looked at fresh samples from colorectal cancer patients and made an important discovery.
Scientists found a protein called Pirin that links how red meat could increase the chances of developing cancer.1
This research sheds light on the connection between what you eat and your health, especially regarding the risks associated with red meat consumption.
Pirin in Cancer Development
The study finds that excessive consumption of red meat, which is high in iron, may contribute to colorectal cancer development by reactivating an enzyme that extends the ends of chromosomes and supports uncontrolled cell growth.
According to the study, Pirin helps to activate the human telomerase reverse transcriptase (hTERT), which is a part of an enzyme called telomerase. To break it down, Pirin is connected to telomerase and telomeres, which aids in cancer growth.
Telomeres are sections of DNA and proteins that are essential for cell division.
As telomeres help cells divide, they gradually get shorter. Eventually, the body produces telomerase, which rebuilds the telomeres and allows cell division to continue. However, cancer cells take advantage of this system to grow uncontrollably, which is how researchers connected red meat to cancer.
Normally, hTERT is inactive. But when it is reactivated through the presence of iron (specifically Fe3+) from red meat, it triggers the release of proteins that prompt these cells to produce telomerase.
This process enables the cancer cells to divide and form tumors, thus contributing to the growth of colorectal cancers.
SP2509 May Be the New Treatment
The study showed for the first time how metal ions can reactivate telomerase, shedding light on the relationship between red meat consumption and higher rates of colorectal cancer.
As the researchers learned more about this connection between red meat and cancer, they found a way to disrupt this link.
To further explore this connection, researchers conducted chemical genetic screens and used techniques like isothermal dose-response fingerprinting and mass spectrometry. They identified a small molecule called SP2509 that can specifically inhibit the action of Pirin.
This molecule works by competing with iron for binding sites, effectively blocking the reactivation of hTERT in colorectal cancer cells.
Other studies have backed up the efficacy of the SP2509 molecule. Research indicates that SP2509 achieves its anti-cancer effects through its action as an inhibitor of LSD1, an enzyme associated with tumor growth. (ref)
Implications for Cancer Treatment
While there are currently no specific treatments targeting telomerase (except for gene therapy, according to a study),(ref) SP2509 offers a promising new approach to potentially inhibit telomerase activity in colorectal cancers.
This research opens the door to developing new therapies aimed at a mechanism that drives 90% of human cancers.
As you think about your diet, it’s important to consider these findings and how they might affect your health. Making informed choices about what you eat can be a step toward reducing your cancer risk and improving your overall well-being.
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Nancy Maffia
Nancy received a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.
