AN INGREDIENT found in jelly and jam could help prevent the spread of cancer, research suggested yesterday.
A study found that pectin – a natural fibre found in fruit and vegetables and widely used in food processing – played a role in fighting the progress of the disease.
The modified form of the fibre, used as a gelling agent in foods, could also h
ave the greatest anti-cancer effect.
But experts warned against overindulging in such products, which are also high in sugar.
The latest study was carried out by researchers at the Institute of Food Research, based in Norwich.
The team, led by Professor Vic Morris, found that under the right conditions, pectin released a molecular fragment with anti-cancer properties.
Lab tests found that this fragment binds to a protein in the body called galectin-3 (gal3), which is known to influence all stages of cancer progression.
Interfering with the protein in this way is thought to curb its ability to spur on cancer.
Prof Morris said the modified pectin found in jellies and jams was likely to produce the anti-cancer effect.
"The treatments used by the food industry to modify pectin would emphasise the release of the fragment we've identified," he said.
"I expect you would get some protection from jam, but it's packed full of sugar.
"It might be better to get the same protection from fruit and vegetables which would give you other anti-cancer magic bullets as well."
It is not clear whether unprocessed fruits and vegetables contain pectin in a form that can fight cancer.
Prof Morris is planning new research to see if natural pectin releases its anti-cancer fragment after being swallowed, but he said he suspects that it does.
Population studies have found that people who eat more fruit and vegetables are less likely to develop cancer.
Research last year also found that pectin could slow the growth of prostate cancer.
Fife-based nutritionist Carina Norris said the latest study was "very interesting".
"It gives us another reason to keep eating the foods rich in pectin which we know is a healthy form of fibre," she said.
"But I would rather people got pectin from fruits which contain pectin, rather than the high-sugar jams and jellies where it is also found."
FACTBOX• About 35,000 tones of pectin a year are produced worldwide.
• As well as being used as a gelling ingredient in jam and jelly, it is found in confectionery, bakery fillings, yoghurts and milk drinks.
• Most pectin used in food processing comes from the peel of citrus fruits and apple pulp.
• In processed foods, it is labelled E440.
• Other foods which offer a natural source of pectin include blackcurrants, apples and plums.
• Vegetables with pectin include carrots and potatoes.
The full article contains 475 words and appears in The Scotsman newspaper.
