Gene variant raises risk for colorectal cancer
A common genetic variant that affects one in three people significantly increases the risk of colorectal cancer from the consumption of red meat and processed meat, according to a study presented by researchers from the Keck School of Medicine of USC (home of the USC Norris Comprehensive Cancer Center) at the annual American Society of Human Genetics meeting. 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 revealed another specific genetic variation that appears to modify whether eating more fruits, vegetables and fiber actually lowers your colorectal cancer risk.
Among the research institutions NCI funds across the United States, it currently designates 68 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.