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Researchers from the Cancer Research UK Cambridge Institute recently conducted an experiment, published in the Nature journal, to determine how asparagine, the amino acid that builds protein, may be linked to the disease. Foods with higher concentrations of the compound include asparagus, soy, dairy, poultry and seafood.
To do so, they attempted to block the production of asparagine in mice with a drug called L-asparaginase. They also fed the animals a low-asparagine diet. After analyzing the results, they found that both methods reduced breast cancer’s ability to spread.