Dietary factors, including meat, fruits, vegetables and fiber, are associated with colorectal cancer; however, there is limited information as to whether these dietary factors interact with genetic variants to modify risk of colorectal cancer. 8 Currently available epidemiologic evidence is not sufficient to support a clear and unequivocal independent positive association between processed meat consumption and colorectal cancer[1,2]
Genome-Wide Diet-Gene Interaction Analyses for Risk of Colorectal Cancer study results identifed a novel gene-diet interaction with processed meat for colorectal cancer, highlighting that diet may modify the effect of genetic variants on disease risk, which may have important implications for prevention. It showed the intake of red and processed meat were associated with statistically significant increased risks of colorectal cancer and vegetable, fruit and fiber intake with lower risks.8