The rising consumption of fructose, particularly in the form of high-fructose corn syrup (HFCS) in processed foods and beverages, has long been linked to various health issues. New research from Washington University in St. Louis sheds light on how fructose indirectly promotes tumour growth in cancers such as melanoma, breast cancer, and cervical cancer.
Published in Nature on 4 December 2024, the study offers a deeper understanding of fructose’s role in cancer progression, uncovering mechanisms that could inform future treatments.
Fructose and Its Role in the Modern Diet
Fructose is a simple sugar found naturally in fruits, vegetables, and honey. However, its presence as HFCS in ultra-processed foods has significantly increased since the 1960s. According to Dr Gary Patti, senior author of the study, this rise correlates with a dramatic uptick in fructose consumption, with modern diets exposing individuals to levels up to three times higher than a century ago.
“Fructose is now ubiquitous in processed foods, from soft drinks to pasta sauces. Unless actively avoided, it is likely part of most people’s daily diet,” Patti remarked. HFCS is favoured by the food industry for its sweetness and low cost, making it a staple in packaged foods and beverages.
Linking Fructose to Cancer Growth
The research reveals that while fructose itself does not directly fuel tumour growth, it plays a critical role once metabolised by the liver. Using animal models, the team found that dietary fructose was converted in the liver into lipids such as lysophosphatidylcholines (LPCs), which are essential for cell membrane formation. These lipids are then released into the bloodstream, providing nutrients that tumours utilise to support their rapid growth.
“Our initial expectation was that tumour cells metabolise fructose like glucose, directly using it to build cellular components. We were surprised to find that fructose was barely metabolised by the tumour cells we tested,” explained Dr Ronald Fowle-Grider, the study’s first author. Instead, the liver transformed fructose into compounds that tumours could readily use.
The study demonstrated that a fructose-rich diet significantly accelerated tumour growth in animals, with some tumours doubling in size. However, isolated cancer cells in a laboratory dish showed little to no response to fructose, confirming that the liver’s metabolic processes were key.
The Unique Role of Lipids in Cancer Proliferation
Cancer cells require substantial amounts of lipids for their uncontrolled growth and division. While lipids can be synthesised by cells, it is more efficient for cancer cells to absorb them from their environment. LPCs, which are soluble in blood, provide an ideal source of these essential building blocks.
“Over the past few years, it’s become clear that many cancer cells prefer to take up lipids rather than produce them,” Dr Patti noted. “LPCs might be the most efficient way to support tumour growth.”
Implications for Cancer Treatment and Prevention
The findings open new possibilities for addressing cancer through dietary modifications and therapeutic interventions. While avoiding dietary fructose entirely can be challenging, particularly due to its prevalence in processed foods, reducing intake may help limit tumour growth. The study authors also suggest exploring treatments that target the liver’s metabolism of fructose rather than the cancer cells themselves.
“An implication of these findings is that we do not have to limit ourselves to therapeutics that only target disease cells,” Dr Patti explained. “Instead, we can think about targeting the metabolism of healthy cells to treat cancer.”
The research team is working with clinical partners to explore trials aimed at disrupting fructose-driven tumour growth. This approach could complement existing treatments and offer a new avenue for managing cancer.
Fructose in Context: A Growing Concern
The increased prevalence of fructose in the diet coincides with rising rates of certain cancers, particularly among younger populations. Although the exact links require further study, researchers are investigating whether the surge in ultra-processed foods is contributing to this trend.
“It will be exciting to better understand how dietary fructose influences cancer incidence,” Dr Patti remarked. He noted that while the current findings focus on tumour progression, future studies could examine how fructose impacts cancer initiation.
Reducing Fructose Intake
For individuals looking to lower their fructose consumption, experts recommend prioritising whole, unprocessed foods and reading ingredient labels carefully. Many processed foods contain HFCS or similar sugars, even in products not typically associated with sweetness, such as condiments and bread.
Registered dietitian Monique Richard advises opting for naturally occurring fructose in fruits and vegetables, which comes with beneficial nutrients like fibre. “The fibre and vitamins in whole foods help regulate sugar absorption and support overall health,” she noted.
A Cautious Approach
While the findings provide compelling evidence of fructose’s role in tumour growth, researchers caution that more studies are needed to translate these results to human health. Variables such as tumour type, genetic factors, and dietary habits complicate the relationship between fructose and cancer.
Nonetheless, this research highlights the importance of understanding how dietary components affect health at a molecular level. As the global dependence on processed foods grows, the findings of such studies could guide public health policies and individual dietary decisions.
In summary, while fructose is a natural part of many foods, its overuse in processed products poses significant health risks. This study adds to the growing body of evidence suggesting that moderating fructose intake, particularly from ultra-processed foods, may be a crucial step in reducing the burden of cancer.
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