Sequencing Study Suggests Mechanistic Link between Red Meat Consumption and Colorectal Cancer
Researchers at Dana-Farber Cancer Institute and Harvard Medical School carried out a DNA sequencing study that identified a mutational gene signature indicative of DNA damage, which was associated with high red meat consumption and increased cancer-related mortality in patients with colorectal cancer (CRC). The results suggest that red meat consumption may cause alkylating damage that leads to cancer-causing mutations in KRAS and PIK3CA, which promotes CRC development.
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