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. 

Main Source: https://www.medicalnewstoday.com/articles/how-genetics-combined-with-red-meat-consumption-may-raise-colorectal-cancer-risk

2nd source: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4698595/ 

The article discusses a study done on packaged meats in South Africa.  Geneticists took several kind of meats that were labeled as Springbok, African antelope, and ostrich when DNA testing showed that they were actually horse, giraffe, and kangaroo.  146 samples of meat were tested and over 100 were improperly labeled.  All beef was correctly labeled.  Similar results were found in other countries.  The results will be used to help enforce food regulations.    

I found this article interesting because I'm astounded by how poorly food is regulated in foreign countries.  It makes me feel blessed to live in a country where such a thing is highly regulated.  I never thought geneticists would have to do such a thing.    

Here's the article  

Recently, genes have been found that increase the chance of getting colorectal cancer in people that eat red or processed meat. There is also another gene that US researchers found that decreases this risk when eating fruit, vegetables, and fiber. A study was done to prove this finding in which people with this cancer were compared with healthy individuals. Subject's genes were sequenced to determine if there was a correlation. They found that gene rs4143094 affects 33% of the population and was found in the majority of the cancer positive subjects. This gene was also in the same area of other known genes, such as GATA3, that have been linked to cancer. These findings could help prevent future outbreaks of these types of triggered cancers. This is one example of how genetic sequencing can be used to understand the patients susceptibility to colorectal cancer. Changing their diets according identification of these genes could help prevent future health problems, including other cancers or genetic flaws that could be prevented through a better diet.

http://www.medicalnewstoday.com/articles/267954.php