An international group of researchers has linked a genetic variant to an increased risk of developing colorectal cancer among those who eat processed meat (Figueiredo JC et al. PLoS Genet. 2014;10:e1004228).
In a study of 9287 affected patients and 9117 healthy controls, the team assessed the interactions between dietary components—meat, fruit, vegetables, and fiber—and approximately 2.7 million genetic variants, looking for any that affected colorectal cancer risk.
Hampton T. Gene Variant Affects Link Between Diet and Colorectal Cancer. JAMA. 2014;312(13):1291. doi:10.1001/jama.2014.13444