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Red and Processed Meat Linked to Colorectal Cancer

After analyzing thousands of patients and millions of genetic sequences, scientists have found that red and processed meat heightens the risk of developing colorectal cancer.

During a recent study, scientists at the University of Southern California analyzed 9,287 patients who were diagnosed with colorectal cancer, 9,117 patients who did not have colorectal cancer, and 2.7 million genetic sequences. The results, which were presented at the American Society of Human Genetics meeting on October 24, showed that a genetic sequence that is present in one-in-three people, increases the chances of developing colorectal cancer when red meat and processed meat is consumed. They found that diets rife with fruits, vegetables, and fiber, on the other hand, lessen the risk of developing colorectal cancer. This not the first study to reveal the serious health detriments of meat—research published earlier this year revealed a correlation between processed meat and early death as well as impaired male fertility, while red meat has been tied to an increased risk of colon cancer fatalities and the development of type 2 diabetes.

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