US scientists develop diet that destroys cancer cells
Scientists at the University of North Carolina have developed a diet that suppresses the growth of cancer cells. In experiments on mice, eliminating the amino acids cysteine and methionine triggered ferroptosis, a form of cell death. Mice on the diet responded better to anticancer drugs. Further research in humans is needed.
Researchers at the University of North Carolina School of Medicine have developed a dietary approach that can suppress the growth of cancer cells. In a mouse experiment, they removed certain amino acids from the diet, which triggered ferroptosis—a necrotic form of cell death caused by the accumulation of lipid peroxides. Ferroptosis is considered a way of cell death in which malignant cells are destroyed. Additionally, mice on this diet responded significantly better to anticancer drugs, increasing the likelihood of a successful combination of diet with traditional therapies. The specialists noted that a diet low in the sulfur-containing amino acids cysteine and methionine may enhance ferroptosis and increase cancer cell death, especially in glioblastoma. Cysteine is found in whole grains, beef, eggs, and poultry; methionine is found in Brazil nuts, fish, pork, beef, and eggs. Although the results in mice are promising, the scientists emphasize the need for further research in humans. Eliminating or reducing amino acid intake may be a useful addition to cancer treatment but requires careful monitoring to avoid nutrient deficiencies. The idea of diet therapy aims to reduce cancer cell growth by altering metabolic pathways, depriving them of key elements for survival.