Food Is Stronger than Genes in Cancer Risk
Dietary choices contribute to colorectal cancer risk more than genetic factors, according to a study published in Scientific Reports. Researchers followed 4,080 participants from the MCC-Spain case-control study and analyzed risk factors, including red meat and vegetable intake and cancer rates. Changes in lifestyle, such as achieving a healthful weight or consuming less meat and more vegetables, influence cancer risk more than genetics. The authors hope these findings lead to more effective treatment and prevention.
Ibáñez-Sanz G, Díez-Villanueva A, Alonso MH, et al. Risk model for colorectal cancer in Spanish population using environmental and genetic factors: results from the MCC-Spain study. Sci Rep. Published online February 24, 2017.
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