- Previous research suggests that eating large amounts of red or processed meat can increase someone’s risk for colorectal cancer.
- Researchers are now interested in understanding how someone’s genetics influence their colorectal cancer risk from eating red and processed meat.
- A recent study identified two biomarkers associated with a higher risk for colorectal cancer from red meat consumption. Participants with these biomarkers had a higher risk for colorectal cancer when they consumed higher amounts of red meat.
Colorectal cancer is one of the more serious cancer subtypes.
It can be challenging to treat at more advanced stages, so researchers are continuing to look for ways to help prevent the disease.
One area of interest is how a person’s genetics influence their chances of developing colorectal cancer and how these genetics influence modifiable risk factors.
A study published in Cancer Epidemiology, Biomarkers & Prevention identified two genetic variants that may increase a person’s chances of developing colorectal cancer when they consume large amounts of red meat.
Researchers say people with these genetic variations may need to exercise extra caution when it comes to red meat consumption.
Colorectal cancer is the
One significant risk factor is consuming large amounts of red or processed meat, although researchers are still seeking to understand all the reasons why this is a risk factor. Genetics also affect someone’s risk for colorectal cancer.
Researchers in the new study wanted to look at the gene-environment interaction, which involves how genetics and environmental factors interact to affect people’s cancer risk. They said they wanted to understand how particular genetics affected the risk for colorectal cancer from eating red or processed meat. They conducted a genome-wide gene-environment scan….
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