Red meat components, DNA repair alteration increase risk for bladder cancer
- Posted: October 18, 2012
Two components of red meat — dietary protein and dietary iron — may combine to form powerful carcinogens, N-nitroso compounds, which increase risk for bladder cancer. Moreover, individuals with reduced ability to reverse the effects of N-nitroso compounds because of a genetic variation in their RAD52 gene could be at particularly high risk. Researchers from the Keck School of Medicine of the University of Southern California, Los Angeles, presented these data at the 11th Annual AACR International Conference on Frontiers in Cancer Prevention Research. USC is home to the USC Norris Comprehensive Cancer Center.
Among the research institutions NCI funds across the United States, it currently designates 67 as Cancer Centers. Largely based in research universities, these facilities are home to many of the NCI-supported scientists who conduct a wide range of intense, laboratory research into cancer’s origins and development. The Cancer Centers Program also focuses on trans-disciplinary research, including population science and clinical research. The centers’ research results are often at the forefront of studies in the cancer field.