
"Genetic Study Links Colorectal Cancer to Meat Consumption"
A large-scale study explored the genetic link between colorectal cancer and meat intake, identifying two genetic markers, HAS2 and SMAD7, that may explain the association between red or processed meat consumption and increased cancer risk. The study, which analyzed data from nearly 70,000 individuals, found that those with higher red or processed meat intake faced a 30% or 40% increased risk of colorectal cancer, respectively. The research suggests that certain genetic variants may confer differing risks of colorectal cancer in individuals who consume red meat, potentially shedding light on the disease's development. However, further experimental studies are needed to establish a causal link.






