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

Mariana C. Stern, Román Corral, Amit D. Joshi, John A. Baron, N. Charlotte Onland-Moret, Maria Elena Martinez, Robert S. Sandler, Asgeir Brevik, Dennis J. Ahnen, Loïc Le Marchand, Peter Lance, Kimberly D. Siegmund (+1 others)
A diet high in red meat is an established colorectal cancer (CRC) risk factor. Carcinogens generated during meat cooking have been implicated as causal agents, and can induce oxidative DNA damage, which elicits repair by the base excision repair (BER) pathway.
doi:10.17615/xsb6-eq68 fatcat:fjhcwdvyvng6tmtwqn4ochn7he