Previous research has shown that consuming large amounts of red or processed meat can increase the risk of colorectal cancer. Scientists are now interested in the role of genetics in influencing this risk. A recent study identified two biomarkers associated with a higher risk of colorectal cancer from red meat consumption. Participants with these biomarkers had an increased risk of colorectal cancer when they consumed higher amounts of red meat. Researchers are focused on finding ways to prevent this serious cancer subtype, as it can be challenging to treat at more advanced stages.
Colorectal cancer is a major cause of cancer death in the United States, with modifiable risk factors playing a significant role in the disease. One of these risk factors is the consumption of red or processed meat, although the exact reasons why this increases risk are still being studied. By analyzing genetic variations, researchers were able to identify two genetic variants that may increase the risk of colorectal cancer in people who consume large amounts of red meat. This suggests that individuals with these genetic variations may need to be more cautious in their red meat consumption.
The study conducted a genome-wide gene-environment scan, analyzing data from 27 different studies involving over 29,000 individuals with colorectal cancer. They found that older, obese individuals who consumed more daily calories had a higher risk of colorectal cancer. Additionally, those who consumed higher amounts of red and processed meat had an increased risk. Specific genetic variants were found that could influence the risk of colorectal cancer based on red meat consumption, although no significant association was found with processed meat consumption.
Despite the limitations of the study, including the focus on participants of European ancestry and reliance on self-reported data, the results indicate that some individuals may have a higher risk of colorectal cancer based on genetic predisposition and red meat consumption. Experts suggest that lifestyle changes, such as quitting smoking and modifying diet, can help reduce the risk of developing colorectal cancer. Identifying individuals with a higher risk through genetic testing can lead to more personalized recommendations for colorectal cancer screening.
Doctors recommend addressing modifiable risk factors such as obesity, smoking, red and processed meat consumption, and lack of exercise to help prevent colorectal cancer. By educating patients on these factors, healthcare providers can help reduce the overall burden of colorectal cancer. As research continues, more precise guidance and risk assessment tools may help identify individuals who are at a higher risk for the disease. Routine screening for colorectal cancer starting at age 45, along with genetic testing for high-risk individuals, can aid in early detection and prevention strategies.
