DNA damage triggered by diets rich in red meat found in colorectal cancer patients

The study discovered a unique mutational signature—a pattern that had never been seen previously but was indicative of a form of DNA damage known as “alkylation.”

Although it is common medical advice to consume less red meat to avoid colorectal cancer, the mechanism by which it causes cells to change has remained a mystery, and not all scientists felt convinced there was a significant relationship.

A recent study published in the journal Cancer Discovery has revealed particular patterns of DNA damage induced by red meat-rich diets, further exposing the food as a carcinogen and opening the door to early detection and therapy design.

Prior studies that established the link were mostly epidemiologic, meaning that people who had the disease were polled about their eating habits, and researchers discovered links to colorectal cancer incidence.

The evidence wasn’t a slam dunk, however, due to a lack of clarity in the biology, and in 2019, one group of researchers made headlines when they stated they only had a “low” degree of assurance that lowering intake would reduce cancer deaths.

Leave a Comment