A common genetic variant that affects 1 in 3 people significantly increases the risk of colorectal cancer from the consumption of red meat and processed meat, according to a study presented today at the annual American Society of Human Genetics 2013 meeting, the largest gathering of human geneticists in the world. In addition to identifying a gene that raises risk for colorectal cancer from eating red or processed meat, the study — the first to identify the interactions of genes and diet on a genome-wide scale — also reveals another specific genetic variation that appears to modify whether eating more vegetables, fruits and fiber actually lowers your colorectal cancer risk.
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