Page 10 - EJMO-9-3

Eurasian Journal of
Medicine and Oncology Editorial

cytotoxic effects on glioblastoma cells, such as curcumin process. While this is an extreme example, there are plenty
3
and fisetin, exhibit this mechanism. The cytotoxic effect of of others involving microbial and fungal contamination of
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the flavonoids could potentially be harnessed for adjuvant food that impact the incidence of cancer.
therapy or to enhance the activity of existing anti-cancer The link between high-temperature cooked meat
drugs. and increased cancer risk is well established. Specifically

Another interesting aspect that could be explored in for pancreatic cancer, this study reported that total
future studies is whether the substances exhibit senolytic or consumption of red meat is associated with a 65% increased
senomorphic activity. This is plausible, as the PI3K–AKT– risk. Possible causes include food-borne heterocyclic
mTOR axis is a major driver of the senescence-associated aromatic amines, polycyclic aromatic hydrocarbons, heme
secretory phenotype (SASP) and helps to maintain iron metabolites in red meat, and/or aromatic amino
the senescent state: mTORC1 promotes translation of acids. All of these are plausible contributors. However,
interleukin-1 alpha and other SASP regulators. Sustained two meta-analyses, each involving a very large number
mTOR activity supports the enlarged, metabolically of patients, concluded that there is no clear relationship
hyperactive phenotype of senescent cells. Furthermore, between the consumption of red or processed meat
AKT activity prevents apoptosis, allowing these damaged and the risk of pancreatic cancer (for references see the
5,6
cells to persist. Thus, this pathway, which is linked to paper I am referring to). That said, subgroup differences
both induction and maintenance of senescence, is crucial, within cohorts may exist, as indicated by findings from a
and its inhibition represents a clear therapeutic target. multiethnic cohort study. A more refined analysis revealed
Overall, while the study has limitations, it is likely to that even relatively small amounts (100–120 g/day) of red
stimulate further research on these intriguing flavonoids and processed meat may be significantly associated with
isolated from P. chinensis. increased pancreatic cancer risk (as discussed in the study
Another study that caught my attention reports on the from Jordan).
link between diet and pancreatic cancer. In this case– In contrast to red meat, chicken is generally not
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control study, the authors surveyed 101 pancreatic patients considered a risk factor for cancer such as colorectal
and 314 controls from Jordan about their eating habits and carcinomas. However, this study concludes that “a large
carefully analyzed their responses. They concluded that the intake of poultry may increase the risk of pancreatic cancer.”
extensive consumption of three types of food is associated The potential cause could again be food-borne aromatic
with an increased risk of pancreatic cancer: (i) yogurt, amines, which are highly carcinogenic and formed during
(ii) white and processed cheese, and (iii) cooked red meat high-temperature cooking. Clearly, the methods of red
(from veal and lamb) and cooked chicken. meat and poultry preparation in Jordan warrant further
The observation that yogurt and cheese, both generally investigation. Experimental and field studies could assess
considered healthy foods, may support pancreatic cancer the actual levels of carcinogenic compounds in these foods.
development is surprising. What might explain this? It The current investigation also offers a glimmer of hope.
should be noted that the overall data are very heterogeneous Cooked fish showed a negative correlation with pancreatic
and, as the authors carefully summarize, there are studies cancer, suggesting it may offer some protective effects.
that do not support such a relationship for yogurt and Although the overall data on this are not entirely consistent,
cheese. Could it be that yogurt and cheese are produced the study demonstrates that the diverse dietary patterns
differently in Jordan compared to other countries, where present in Jordan have a profound effect on health. Dietary
these dairy products are not associated with enhanced recommendations, possibly promoting a mixed diet rich
cancer risk? Is the chemical composition, or the ingredients in vegetables, may be an effective strategy to reduce cancer
added or formed during the preparation of yogurt and incidence in Jordan.
cheese in Jordan, different from those in other countries? It
is also possible that certain microbes or fungi contaminated Conflict of interest
the dairy products, or are even part of the fermentation Bernd Kaina is the Editor-in-Chief of this journal. The
process, and produce toxins that are genotoxic. author declares that he has no known competing financial
An example from a completely different context may be interests or personal relationships that could have
illustrative: nicotine-derived N-nitrosamines in tobacco, influenced the work reported in this paper.
which are at least partially responsible for the carcinogenic
effects of both smokeless and smoked tobacco, and are References
formed during the fermentation of tobacco leaves. In this 1. Rauf A, Ho S, Khan MU, et al. Anticancer potential
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case, the carcinogens arise as a result of the preparation of flavonoids isolated from Pistacia chinensis against

Volume 9 Issue 3 (2025) 2 doi: 10.36922/EJMO025360369