"Genetic Influence on Cancer Risk from Red and Processed Meats"

A study published in Cancer Epidemiology, Biomarkers & Prevention suggests that genetics may influence the risk of colorectal cancer from consuming red and processed meats. Researchers identified two genetic markers that may increase the risk for some individuals. The study analyzed data from nearly 30,000 people with colorectal cancer and found that certain genetic variants could elevate the risk of cancer when consuming high levels of red and processed meats. The findings provide insight into potential mechanisms behind the development of colorectal cancer and may lead to further experimental studies.