Red and Processed Meat Intake, Polygenic Risk and the Prevalence of Colorectal Neoplasms: Results from a Screening Colonoscopy Population

Sep 21, 2026

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High red and processed meat intake and genetic predisposition are risk factors of colorectal cancer (CRC), yet evidence on their independent and joint associations with colorectal neoplasms remains limited. Associations were evaluated in 4774 participants undergoing screening colonoscopy using polygenic risk scores (140 CRC loci) and multiple logistic regression. Processed meat intake >1 time/week increased colorectal neoplasm risk (aOR 1.28, 95% CI 1.12–1.46). This increase matched the risk associated with a 19th-percentile higher PRS. Red meat showed weaker, non-significant associations. Processed meat limitation may reduce genetically elevated risk.

LanguageEnglish

CategoryResearch & Report

FormatPDF

Pages12

Reading Time30 min

AccessFree to download

Introduction

Genetic risk scores and colorectal neoplasms

Methods

Study design and study population

nutrients Article Red and Processed Meat Intake, Polygenic Risk and the Prevalence of Colorectal Neoplasms: Results from a Screening Colonoscopy Population Ruojin Fu 1,2, Xuechen Chen 1,3, Teresa Seum 1,2, Michael Hoffmeister 1 and Hermann Brenner 1,4, * Citation: Fu, R.; Chen, X.; Seum, T.; Hoffmeister, M.; Brenner, H. Red and Processed Meat Intake, Polygenic Risk and the Prevalence of Colorectal Neoplasms: Results from a Screening Colonoscopy Population. Nutrients 2024, 16, 2609. [https://doi.org/](https://doi.org/)[ ](https://doi.org/)[10.3390/nu16162609](10.3390/nu16162609) Academic Editor: Joanna Stadnik Received: 18 July 2024 Revised: 2 August 2024 Accepted: 5 August 2024 Published: 8 August 2024 Copyright: © 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license ([https://](https://)[ ](https://)[creativecommons.org/licenses/by/](creativecommons.org/licenses/by/)[ ](creativecommons.org/licenses/by/)[4.0/](4.0/)) . 1 Division of Clinical Epidemiology and Aging Research, German Cancer Research Center (DKFZ), Im Neuenheimer Feld 581, 69120 Heidelberg, Germany 2 Medical Faculty Heidelberg, Heidelberg University, Im Neuenheimer Feld 672, 69120 Heidelberg, Germany 3 College of Pharmacy, Jinan University, Guangzhou 511436, China 4 German Cancer Consortium (DKTK), German Cancer Research Center (DKFZ), Im Neuenheimer Feld 280, 69120 Heidelberg, Germany * Correspondence: h.brenner@dkfz-heidelberg.de Abstract: High red and processed meat intake and genetic predisposition are risk factors of colorectal cancer (CRC) . However, evidence of their independent and joint associations on the risk of colorectal neoplasms is limited. We assessed these associations among 4774 men and women undergoing screening colonoscopy. Polygenic risk scores (PRSs) were calculated based on 140 loci related to CRC. We used multiple logistic regression models to evaluate the associations of red and processed meat intake and PRS with the risk of colorectal neoplasms. Adjusted odds ratios (aORs) were translated to genetic risk equivalents (GREs) to compare the strength of the associations with colorectal neoplasm risk of both factors. Compared to ≤1 time/week, processed meat intake >1 time/week was associated with a significantly increased risk of colorectal neoplasm [aOR (95% CI): 1.28 (1.12–1.46)] . This risk increase was equivalent to the risk increase associated with a 19 percentile higher PRS. The association of red meat intake with colorectal neoplasm was weaker and did not reach statistical significance. High processed meat intake and PRS contribute to colorectal neoplasm risk independently. Limiting processed meat intake may offset a substantial proportion of the genetically increased risk of colorectal neoplasms. Keywords: colorectal neoplasm; red meat intake; processed meat intake; polygenic risk score; genetic risk equivalent 1. Introduction Red and processed meat intake is an essential part of daily diet in many societies. However, there is concern about potential adverse health effects of high consumption [1], and the International Agency for Research on Cancer has classified them as carcinogenic [2] . One of the cancers for which high intake of red and processed meat may be of particular concern is colorectal cancer (CRC) [3], the second leading cause of cancer mortality [4] . Inmost cases, CRC develops slowly from adenoma to carcinoma over a period of 10 or more years, which provides good opportunities for prevention [5,6] . Understanding the interaction between genetic and environmental factors can help unravel the mechanisms behind colorectal carcinogenesis [7], and the joint consideration of these factors may help target individuals with high risk for more effective prevention. Polygenic risk scores (PRSs), derived from genome-wide association studies (GWASs), have pro

FAQs

What was the study’s main objective?

To assess the individual and joint associations of red and processed meat intake and a polygenic risk score with the presence of colorectal neoplasms in a screening colonoscopy population.

How were polygenic risk scores (PRSs) calculated?

PRSs were calculated based on 140 loci related to colorectal cancer using genome-wide association study information.

What did the results show for processed versus red meat intake?

Processed meat intake greater than 1 time per week was associated with a significantly increased risk of colorectal neoplasms, while the association of red meat intake was weaker and not statistically significant.

Sep 21, 2026

Uploaded by Ezra