Does Eating Red Meat Increase Colon Cancer Risk? Researchers Study Genetic Link.
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As the weather warms up and the days get longer, it’s time for grill masters and rookies alike to fire up the Green Egg, flat top grill and smoker to sizzle up barbecued meats.
Although everyone loves burgers, bratwurst and ribeye steaks, these meats can raise cholesterol levels and increase your risk of developing cancer. A new study supported by the National Institutes of Health suggests that genotype can affect colon cancer risk based on red or processed meat consumption.
New Study Underscores Health Risks of Red and Processed Meat
The study found that people who ate red or processed meat were more likely to develop colorectal cancer (CRC). The study was led by the USC Norris Comprehensive Cancer Center, part of the Keck School of Medicine of USC. The results were published in Cancer Epidemiology, Biomarkers & Prevention.
The researchers studied data on more than 29,000 people with colon cancer and more than 39,000 without colon cancer. During the study, they isolated two genes, HAS2 and SMAD7, that affected colon cancer risk based on red or processed meat consumption.
They also included data from 27 studies of colorectal cancer risk in participants of European ancestry. The team analyzed consumption of red meat like beef, pork and lamb as well as processed meat, including hot dogs, deli meat, bacon and sausage. Participants with the highest levels of red meat intake increased their risk for colorectal cancer by 30 percent, and those with the highest levels of processed meat intake increased their risk by 40 percent.
The study found that people who had a variant of the HAS2 gene present in 66 percent of the population faced a 38 percent higher risk of colorectal cancer if they consumed the highest amount of meat.
“These findings suggest that different genetic variants may confer a differing risk of colorectal cancer in individuals who consume red meat and highlight possible explanations for how the disease develops,” said a study co-author Joel Sanchez Mendez, a doctoral student in the Keck School of Medicine’s department of population and public health sciences.
In the future, the research team wants to continue experimental studies that could “provide stronger evidence for the role of dysregulated iron metabolism in the development of colorectal cancer” (Medical Xpress).
What Are Some Alternatives to Red or Processed Meat?
No one can resist the aroma of grilling food over an open flame. But foods like hamburgers, kielbasa, pork butt and lamb chops can put you at risk for colon cancer. In fact, all muscle meats that get charred can be harmful to your gut.
Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are chemicals formed when beef, pork, fish, or poultry cooks at high temperatures. Laboratory studies show HCAs and PAHs change the DNA in meat and can increase the risk of cancer.
You can still enjoy all the flavor of an outdoor barbecue by grilling colorful vegetables like peppers, squash, onions, eggplant and zucchini. You can even grill fruit like pineapple, apples, peaches, plums, nectarines, apricots, pears and mangos.
Are You Younger Than 50? Colon Cancer Incidence Is Increasing.
According to the American Cancer Society, 2024 is the first year that an estimated two million Americans will receive a cancer diagnosis. Because of higher screening rates, colon cancer incidence is declining among older Americans, but it is steadily increasing in younger adults.
Of all the cancer deaths in people younger than 50, colorectal cancer is the leading cause of death in men and the second-leading cause of death in women. Increasing obesity rates may account for some cases of young-onset colon cancer, but there are unknown reasons as well.
Routine Screenings Can Detect and Prevent Colon Cancer
Routine screening is the most effective way to detect and prevent colorectal cancer, even more so than diet or exercise. Colon cancer can affect all age groups, but the U.S. Preventive Services Task Force recommends that adults at average risk for colon cancer should begin screening at age 45 and continue to age 75. Individuals with a family history of colon cancer or polyps, inflammatory bowel disease or hereditary colon cancer should consider getting screened for CRC at an earlier age.
Several screening options are available, but the gold standard is colonoscopy. The goal of colonoscopy is to find and remove polyps, which are growths on the colon wall. Most polyps are non-cancerous, but if left untreated, some may develop into cancer. If the exam does not detect polyps and you are not at higher risk for colon cancer, the next screening may be in 10 years.
If you choose to take an alternate screening test and your result is positive, you will need a follow-up colonoscopy to determine the cause of the positive result.
Call Your Gastroenterologist Today
How long has it been since your last colon cancer screening? Call your gastroenterologist if you are not sure. If you are experiencing GI problems like abdominal pain, nausea, diarrhea or constipation, you should make an appointment to see a specialist. Ignoring issues may only make the problem worse, so call today and schedule an evaluation.