Polymorphisms in Base Excision Repair Genes as Colorectal Cancer Risk Factors and Modifiers of the Effect of Diets High in Red Meat.

The article discusses a study which examined the role of polymorphisms in four BER genes as potential risk factors for colorectal cancer (CRC) and modifiers of the linkage between diets high in red meat or poultry and CRC risk. Findings revealed a reduced CRC risk in carriers of the APEX1 codon 51Gln/His genotype. In addition, the PARP single nucleotide polymorphism (SNP) has modified the link between higher red meat intake and CRC. The association between higher intake of high-temperature cooked meat was also influenced by SNP.