Gene link found in colorectal cancer risk from processed meats

Love your regular ham sandwich or grilled sausages? Experts say those who consume too much processed meat risk a higher chance of colorectal cancer if they possess a common gene variant identified as GATA3.

According to Dr. Jane Figueiredo, of the Keck School of Medicine at the University of Southern California, the new study published in PLOS Genetics is the first to understand whether some individuals are at higher or lower risk based on their genomic profile.

"This information can help us better understand the biology and maybe in the future lead to targeted prevention strategies" said Dr Figueiredo.

Pointing out that"diet is a modifiable risk factor for colorectal cancer",Dr Figueiredo andthe research team expanded on earlier studies ondiet, especially one that's high in red or processed meat and colorectal cancer risk.

The team looked at more than 9,000 colorectal cancer cases and a similar number of controls and the interaction between red meat, processed meat, fiber, fruit and vegetables, and colorectal cancer risk.

They founda significant interaction between the genetic variant "rs4143094"linked to a gene called GATA3and processed meat.

"The possibility that genetic variants may modify an individual's risk for disease based on diet has not been thoroughly investigated but represents an important new insight into disease development," concludes Dr. Li Hsu, the lead statistician on the study.

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Gene link found in colorectal cancer risk from processed meats