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Ironclad link between red meat and cancer identified
Researchers have discovered the mechanism linking the overconsumption of red meat with colorectal cancer, as well as identifying a means of interfering with the mechanism as a new treatment strategy for this kind of cancer.
In addition to age and family history, lifestyle factors such as diet, inactivity, obesity, smoking, and excess alcohol consumption can increase the risk of this type of cancer. “We show how iron-(Fe 3+) in collusion with genetic factors reactivates telomerase, providing a molecular mechanism for the association between iron overload and increased incidence of colorectal cancers,” the researchers said. “Understanding the role of iron in telomerase activation opens up new avenues for addressing colorectal cancer,” said Professor Vinay Tergaonkar, from A*STAR’s Institute of Molecular and Cell Biology (IMCB) and the study’s senior author.
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