Friday, April 5, 2024

How genetics combined with red meat consumption may raise colorectal cancer risk

In an article written by Jessica Freeborn, she states that colorectal cancer can be challenging to treat as it progresses further throughout the stages. Researchers are looking into ways to prevent the cancer from manifesting through genetics. There is a new study looking into how genetics and environmental factors can affect people’s risks to certain cancers. A genome-wide gene-environment scan was conducted to see how certain genetics interacts with a person who eats red or processed meats. Researchers found that those who are older and have consumed a lot of red meats are at a higher risk for colorectal cancer. In general, they also found that those who consume red meats more were at a higher risk for the cancer. 

There were limitations to this research as it only focused on those with a European ancestry. Studies following this one should look at more diverse genetics to enlarge their sample size. Participants also had to recall when/how many times they ate red meat which introduces a problem of bias. However, they cautioned people to stay away from red and processed meats if they want to lower their chances of having colorectal cancer. As somebody who eats red meat occasionally this information is concerning. My family eats a lot of red meat so making them aware of this is important as it could save their lives. Even lessening your red meat consumption could help a lot with preventing colorectal cancer. 

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