Caryn Lerman: Those who consumed more red or processed meat faced increased risk for colorectal cancer

Caryn Lerman, Research Advocate Training and Support (RATS) Manager at Fight Colorectal Cancer, shared on LinkedIn:

“Published in the journal Cancer Epidemiology, Biomarkers and Prevention (American Association for Cancer Research), a new study supported by the National Institutes of Health and led by USC Norris members, analyzed data on red and processed meat intake from 29,842 people with colorectal cancer and 39,635 people without cancer.

Drs. Mariana Stern and Jim Gauderman and their teams found that those who consumed more red or processed meat faced, respectively, a 30 or 40% increased risk for colorectal cancer.

Using genome-wide data, they also identified two genes, HAS2 and SMAD7, that altered cancer risk levels based on red or processed meat consumption levels. Learn more about this study here.”

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Source: Caryn Lerman/LinkedIn