Can what we eat influence the development of cancer? The answer is yes, although the relationship between diet and cancer is complex. Science is increasingly showing that our diet can affect biological processes directly linked to this disease.
Cancer is now so common that it is estimated that one in every two men and one in every three women will be diagnosed with some type of cancer during their lifetime. This disease develops when a cell in the body begins to divide uncontrollably. This process is usually driven by alterations in DNA, the instruction manual that regulates how our cells function.
For a long time, cancer was thought to depend mainly on genetics, that is, on the DNA we inherit from our parents. However, we now know that the environment also plays a fundamental role. Factors such as tobacco use, alcohol, infections, physical inactivity, or an unhealthy diet contribute to the risk of developing cancer.
Among all these factors, diet has one important advantage: it is one of the aspects we can most easily influence. Numerous studies associate certain components of the Mediterranean diet — rich in fruits, vegetables, legumes, nuts, and olive oil — with a lower incidence of different types of cancer.
Some of these benefits may be explained by bioactive compounds naturally present in foods. One of them is gallic acid, a natural molecule found in fruits such as grapes, pomegranates, mangoes, and berries, as well as in some nuts and green tea.
Traditionally, gallic acid has been associated with antioxidant and anti-inflammatory properties. However, our research group has discovered an additional and surprising mechanism of action: gallic acid can bind directly to DNA in specific regions that act as genetic switches regulating cell division. In other words, gallic acid can modulate the mechanisms that control when a cell should grow, divide, or stop dividing.
The results obtained in experimental models were promising. In colorectal cancer cells cultured in the laboratory, we observed a significant reduction in their growth after treatment with gallic acid. Later, in studies with mice, we found that tumors grew more slowly when the animals received this compound compared with animals treated with a placebo.
However, these results do not mean that consuming foods rich in gallic acid can replace conventional cancer treatments prescribed by doctors. Diet should only be understood as a complementary tool within a broader strategy for cancer prevention and treatment.
The key message is simple but important: diet can influence gene activity. Although it does not by itself determine whether cancer develops or is cured, it can affect cellular mechanisms involved in the disease. After all, what we eat is in constant dialogue with our genes.
Researcher and Assistant Professor at Rey Juan Carlos University. Her research focuses on the molecular biology of cancer, particularly the interaction between bioactive dietary compounds and gene expression regulation. She is also actively involved in science communication initiatives aimed at making science accessible to the public.