Common gene may raise your risk of cancer from eating red meat
Researchers have identified a common gene, present in one in three people, that may raise your risk of colorectal cancer from eating processed and red meat. Researchers are investigating how our personal genetic variations modify the effects of diet on disease.
“Diet is a modifiable risk factor for colorectal cancer. Our study is the first to understand whether some individuals are at higher or lower risk based on their genomic profile. This information can help us better understand the biology and maybe in the future lead to targeted prevention strategies,” said lead author Jane Figueiredo, assistant professor of preventive medicine at the Keck School of Medicine of University of Southern California.
Read more about how the gene might affect a person’s risk of colorectal cancer at Futurity.