New MIT study offers comprehensive look at chemical and genetic changes that occur as inflammation progresses to cancer.
One of the biggest risk factors for liver, colon or stomach cancer is chronic inflammation of those organs, often caused by viral or bacterial infections. A new study from MIT offers the most comprehensive look yet at how such infections provoke tissues into becoming cancerous.
The study, which is appearing in the online edition of Proceedings of the National Academy of Sciences the week of June 11, tracked a variety of genetic and chemical changes in the livers and colons of mice infected with Helicobacter hepaticus, a bacterium similar to Helicobacter pylori, which causes stomach ulcers and cancer in humans.
The only way to avoid chronic inflammation and cancer is to eat an anti-inflammatory, low-fat vegan diet including greens, vegetables, herbs, spices, beans, lentils, peas, fruits and gluten-free whole grains.
