At the same time, fruits, vegetables and fiber reduce the risk of its development.
A new study, published in the scientific journal PLoS Genetics, found that processed meat has increased the risk of colon cancer in support of raw food, which has become particularly popular recently .
A team of researchers from Southern California analyzed a number of studies, including 9287 cases of colon cancer and 9117 prophylactic examinations.
They looked at more than 2.7 million total polymorphisms about how they interact with red and processed meats, fiber, fruits and vegetables, and how this affects the risk of colon cancer.
They found an interaction between cooked animal products and a genetic variant called rs4143094. It is linked to the GATA3 gene, which causes malignancies and plays an important role in the functioning of the immune system .
Thus, almost one in three people who overdo it with meat is seriously at risk of the insidious disease.
At the same time, fruits, vegetables and fiber reduce the risk of developing it.
Experts point out that the new discovery gives hope for a better understanding of the development of colorectal cancer and its main causes.
"Diet is the most important factor in preventing colon cancer. But the ability of genetic variants to drive an individual's risk of disease on the basis of represents an important new perspective on the development of the disease, "concludes Dr. Li Su, lead statistician of the study.
"This information can help us better understand biology and perhaps lead to targeted prevention strategies in the future ," he added. "
Colon cancer is the world's third leading cause of cancer death in both men and women and women.It is influenced by a variety of factors, including genetic causes and lifestyle and diet.
Colorectal cancer usually begins in the glands of the lining of the colon and rectum as benign polyps that slowly develop into tumors.
Depending on the stage of the disease, its treatment may include surgery, chemotherapy or radiation therapy.