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People with a common genetic variant who consume red or processed meat may increase their risk of colorectal cancer. This is according to a study presented at the annual American Society of Human Genetics 2013 meeting.

Furthermore, the US researchers say they also found another specific genetic variant that suggests eating more fruit, vegetables and fiber may lower the risk of colorectal cancer.

To reach their findings, the researchers analyzed 9,287 patients suffering from colorectal cancer alongside a control group of 9,117 healthy individuals.

They also analyzed 2.7 million genetic sequences to determine whether there was a link between consumption of red and processed meat and colorectal cancer.

The study shows that individuals with the genetic variant rs4143094 - a variant that affects 1 in 3 people - demonstrate a significantly increased risk of colorectal cancer linked to the consumption of red and processed meat.

The researchers explain that this genetic variant is located on the same chromosome 10 region that has a transcription factor gene called GATA3 - a gene that has previously been linked to many forms of cancer.

The transcription factor encoded by this gene usually plays a part in the immune system, say the researchers.

Speculating on the link with processed meat, the researchers say that when the body digests it, this may trigger an "immunological or inflammatory" response. But if the GATA3 gene region consists of a genetic variant, it is possible it could encode a dysregulated transcription factor, making it hard to overthrow the response.

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Red and processed meat 'increases colorectal cancer risk'

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