Varki and Coworkers Find Possible Link Between Dietary Meat Products and Cancer Growth

Dr. Ajit Varki and a team of UCSD investigators have found that Neu5Gc, a sugar molecule not naturally produced by humans but found in red meat products, is also present in tumor tissue.

Neu5Gc may cause low-grade, chronic inflammation by accumulating in tissue after meat products are eaten and provoking the body to mount an ongoing immune defense against it.

Chronic inflammation is known to contribute to cancer risk.

The finding extends Dr. Varki’s earlier work exploring Neu5Gc (N-glycolylneuraminic acid), the immune system, and inflammation.

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from UC San Diego
Health Sciences Communications

Ajit Varki, M.D., is Distinguished Professor of Medicine (Division of Hematology/Oncology) and Cellular and Molecular Medicine and co-director of the UCSD Glycobiology Research and Training Center.

Dr. Varki is also Associate Dean for Physician-Scientist Training.

The study report is in publication in the Proceedings of the National Academy of Sciences (PNAS):

Hedlund M, Padler-Karavani V, Varki NM, Varki A. Evidence for a human-specific mechanism for diet and antibody-mediated inflammation in carcinoma progression. Proc Natl Acad Sci U S A. 2008 Nov 18. [Epub ahead of print]    Abstract | Read the report (full text)

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