A recent study found that eating red meat is linked to an increased risk of colon cancer, so how does that happen? And how much is associated with this risk? What other meats do not increase the risk of colon cancer?
At the beginning, we will address the recent study, and the new data it provided, and then we will provide tips for consuming red meat, and other types of meat that do not cause colon cancer, and then we will conclude with information about correctional cancer and its symptoms. Read also Too much red meat harms the kidneys Red meat, salt and sugar… deadly eating habits عادات Red meat increases the risk of kidney failure, white meat reduces it Red meat may increase the risk of death from several diseases
A new study has found that red meat consumption may enhance mutations associated with DNA damage in colorectal cancer patients, according to a statement on the American Association for Cancer Research website. The was published study in the “Cancer Discovery” magazine , and it was reported by websites and agencies such as Agence France-Presse, Deutsche Welle and the magazine Obs French L’ .
The study found that genetic mutations – which indicate DNA damage – were associated with increased consumption of red meat and increased cancer-related deaths in patients with colorectal cancer.
What’s new in the study:
- showed a direct molecular link between red meat and colon cancer.
- She explained the mechanism called “alkylation,” a form of DNA damage.
- It showed that this association is more with colorectal cancers that have a certain type of mutation.
To identify genetic changes associated with eating red meat, researcher Marius Giannakis, MD, assistant professor at Harvard Medical School, and colleagues analyzed DNA sequences from normal and matched colorectal tumor tissues from 900 colorectal cancer patients.
Analysis of the DNA sequencing data revealed the presence of several mutations in normal and cancerous colon tissue, including alkylation.
Alkylation was closely associated with eating processed or unprocessed red meat, but not with eating poultry or fish or with other lifestyle factors.
The researchers identified the KRAS and PIK3CA genes as potential targets of the alkylating mutation, and found that colorectal tumors harboring KRAS G12D or Kras G13D mutations (KRAS G13D) or PIK3CA E545K, which are commonly seen in colorectal cancer, have more alkylating compared to tumors without these mutations.
Alkylation was also associated with patient survival. Patients whose tumors had the highest levels of alkylating damage had a 47 percent greater risk of colorectal cancer-related death compared to patients with low levels of damage.
“Our study first identified an alkylating mutational signature in colon cells and linked it to red meat consumption and carcinogenic mutations,” Giannakis said. These results suggest that red meat consumption may cause alkylating damage that leads to carcinogenic mutations in the KRAS and PIK3CA genes, thus promoting colorectal cancer development.” Also, eating red meat is a risk factor for colorectal cancer, and also provides opportunities to prevent, detect and treat this disease. https://www.youtube.com/embed/aONBVOVUGPA?version=3&rel=1&showsearch=0&showinfo=1&iv_load_policy=1&fs=1&hl=ar&autohide=2&wmode=transparent
Giannakis explained that if doctors could identify individuals with a genetic predisposition to accumulating alkylating damage, these individuals could be advised to limit red meat intake for prevention. In addition, the alkylating mutational signature can be used as a biomarker to identify patients at higher risk of developing colorectal cancer or to detect cancer at an early stage. However, Giannakis noted that future studies are needed to explore these possibilities.