Research has shown that consuming large amounts of red or processed meat can increase an individual’s risk for colorectal cancer. Recent studies are now focusing on how an individual’s genetics can influence their risk of developing colorectal cancer from eating these types of meat. A study published in Cancer Epidemiology, Biomarkers & Prevention identified two genetic biomarkers associated with a higher risk for colorectal cancer from red meat consumption. This suggests that a person’s genetics may play a role in how they are affected by dietary factors in relation to cancer risk. Colorectal cancer is a serious disease that can be challenging to treat at advanced stages, making it important to understand and identify all risk factors.
The study conducted a genome-wide gene-environment scan involving data from 27 studies and a total of 29,842 participants with colorectal cancer and 39,625 people without the disease. Researchers found that individuals who were older, obese, and consumed higher calorie diets were at a higher risk for colorectal cancer. Additionally, those who consumed larger amounts of red meat, processed meat, or both had an increased risk for colorectal cancer. The study identified two genetic variants that may influence a person’s risk for colorectal cancer based on their red meat consumption. The findings suggest that while everyone is at risk for colorectal cancer with high red meat consumption, individuals with specific genetic variants may have an even higher risk.
The study had limitations including focusing on people with European ancestry, which may not be representative of all populations. Data on meat consumption and lifestyle factors relied on participant reports, which introduces recall bias. Also, certain information such as exercise was not considered as confounders in the analysis. The research did not find genetic variants related to processed meat consumption at a significant level, which may require further investigation. Despite these limitations, the results suggest that some individuals may need to be more cautious about consuming red meat due to their genetic predisposition.
Experts highlight that modifiable risk factors such as diet and lifestyle changes can help reduce the chances of developing colorectal cancer. Quitting smoking, changing diet, avoiding processed food, red meat, and maintaining an active lifestyle can significantly reduce the risk of colorectal cancer. Doctors can discuss these modifiable risk factors with patients and provide guidance for cancer prevention and overall health. As research progresses, doctors may be able to provide more precise guidance and identify individuals who are at a higher risk for colorectal cancer, leading to better screening recommendations.
Currently, routine screening for colorectal cancer is recommended starting at age 45 by the Centers for Disease Control and Prevention. Early detection through screening can help identify colorectal cancer in its early stages when treatment is more effective. Some individuals may also benefit from genetic testing to better understand their risk for colorectal cancer. By understanding how genetics and dietary factors interact to affect cancer risk, individuals can make more informed choices about their diet and lifestyle to reduce their risk of developing colorectal cancer.
