What is the hereditary susceptibility to cancer?
Hereditary susceptibility to cancer has also been highlighted in the literature, powering the controversy. Jasperson et al. reports of all malignancies, CRC has one of the largest proportions of familial cases. This is also supported by Grady who projected that approximately 30% of all CRC cases are inherited. Literature suggests identification of relevant genes could significantly decrease CRC mortality.
This paper aims to critically review the evidence underpinning PM consumption and cancer incidence.
The relationship between PM and cancer incidence has been extensively researched. The IARC has investigated this association reporting evidence is only sufficient for CRC, of which PMs generate a modestly increased risk.
Epidemiologic evidence reports the nutritional value of red meat outweighs the modest increase risk in CRC and promotes its inclusion in the diet. Containing all essential amino acids required for optimal health, red meat is considered a high-biological value protein. Also, red meat contributes a low glycaemic index deemed beneficial to our health by reducing our likelihood of diabetes and more specifically, cancer. Red Meat also contains a variety of essential micronutrients such as B vitamins, iron, and selenium.