Genetic Markers Linked to Increased Risk of Colorectal Cancer from Red and Processed Meat Consumption
Researchers have identified two genetic markers that may increase the susceptibility of certain individuals to colorectal cancer associated with the consumption of red and processed meats. Understanding the genetic underpinnings of this relationship could lead to personalized prevention strategies and interventions.
Genetic Variants Linked to Increased Risk of Colorectal Cancer in People Who Eat Red and Processed Meat
Researchers have identified two genetic markers that may explain the increased risk of colorectal cancer in people who eat a lot of red and processed meat. Understanding the biological basis of this link can lead to better prevention strategies for the third most common cancer worldwide.
Daily Consumption of Soft Drinks Linked to Higher Risk of Liver Cancer in Women, Study Finds
Women who consume soft drinks daily may be at a higher risk of developing liver cancer and chronic hepatitis, according to a recent observational study. The study, led by researchers at Brigham and Women’s Hospital, followed nearly 100,000 postmenopausal women…