The risk of colorectal cancer in the use of processed meat increases significantly in 1/3 of people who are carriers of a widespread genetic variation.

This is reported in a new review published by PLoS Genetics.

Colorectal cancer is the third leading cause of cancer death in men and women in most ethnic and racial groups.

This disease depends on many factors, including genetic and lifestyle factors, such as diet.

Previous studies have shown that eating red or processed meat slightly increases the risk of colorectal cancer, but fruits, vegetables and dietary fiber reduce this risk.

Recent research has focused on how common genetic variations can affect the relationship between dietary factors and the development of colorectal cancer.

But these studies have mainly considered so-called single nucleotide polymorphisms (SNPs), which are directly involved in the metabolism of vitamins and key nutrients found in fruits and vegetables.

Scientists analyzed 10 studies, including 9,287 cases of colorectal cancer and 9,117 people in control groups. The review looks at more than 2.7 million common polymorphisms for how they interact with a diet rich in red meat, processed with meat, fibers, fruits and vegetables, and how this all affects the likelihood of colorectal cancer.

Researchers whose work was funded by the US National Institute of Health, the Consortium of Colorectal Cancer Genetics and Epidemiology, and the Family Registry of Colorectal Cancer found a significant interaction between the genetic variant "rs4143094" and the use of processed meat.

Some facts about colorectal cancer: • Colorectal cancer usually originates in glandular cells lining the surface of the large intestine and rectum.

• Almost all cases of colorectal cancer begin in the form of benign polyps, which eventually degenerate into cancer.

• Depending on the stage of cancer, treatment options may include surgical removal of the tumor, chemotherapy or radiation.

This genetic variation is associated with a gene called GATA3, which was previously associated with several types of cancer and plays a role in the functioning of the immune system.

Dr. Jane Figueiredo of the Keck School of Medicine at the University of Southern California, says that their findings represent a significant breakthrough in understanding how the risk of colorectal cancer depends on the individual's genomic profile.

The researcher writes: "Diet is a variable risk factor for bowel cancer. Our study was the first to help determine whether some people are more or less predisposed to this cancer, depending on the combination of their diet and genomic profile. This valuable information will allow us to better understand the biology of colorectal cancer and, possibly, in the future will lead to the creation of specific prevention ".

Dr. Figueiredo believes that this interaction may have a much greater biological significance due to the special area of ??the named genome, but recognizes that further research is needed to clarify this.

"Our results, if confirmed in other studies, can give scientists a deeper understanding of the biology of colorectal carcinogenesis," adds Dr. Ulrike Peters of the Public Health Department of the Center for Cancer Research Fred Hutchinson Cancer Research Center,.

"The possibility that genetic variation allows us to change the risk of disease when adjusting for a diet has not been thoroughly studied, and therefore represents an important new view on carcinogenesis and cancer prevention," writes Dr. Li Hsu, a leading study statistician.

Recall that recently foreign medical publications reported on a study in which intestinal bacteria were found capable of suppressing DNA repair and increasing the risk of colorectal cancer.

medbe. en.