Researchers identify gene variant that raises risk for colorectal cancer from eating processed/red meat
By Suzanne Wu
A common genetic variant that affects one in every three people significantly increases the risk of colorectal cancer from consuming red meat and processed meat, according to a study presented at the annual American Society of Human Genetics 2013 meeting, the largest gathering of human geneticists in the world.
In addition, the study — the first to identify the interactions of genes and diet on a genome-wide scale — also reveals another specific genetic variation that appears to modify whether eating more vegetables, fruits and fiber actually lowers your colorectal cancer risk. … Read More »