The researchers looked through the more than 2.7 million genetic sequences for interactions with consumption of red meat.
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According to a news release from the University of Southern California, researchers found that a common genetic variant that impacts one in three people significantly raises the risk of colorectal cancer from the consumption of red meat and processed meat.
The study also shows another specific genetic variation that seems to change whether eating more vegetables, fruits and fiber actually decreases your colorectal cancer risk.