GENE-DIET INTERACTION IDENTIFIED FOR COLORECTAL CANCER
Posted in News, Diet, Nutrition, International, Demographic, Cancer, Digestive Health, Science & Research, Fruits / Vegetables, Fruit, Vegetable, Meat Products, Processed Meats, Beef, Proteins
BOSTON—Researchers have identified a gene-diet interaction that corresponds with the risk of colorectal cancer and the consumption of red or processed meat.
“If replicated, our findings have a relevant public health significance because diet is a modifiable risk factor for colorectal cancer," said Jane Figueiredo, Ph.D., assistant professor of preventive medicine at the University of Southern California Keck School of Medicine.
“It is conceivable that selected individuals at higher risk of colorectal cancer based on genomic profiling could be targeted for screening, diet modification and other prevention strategies," added Dr. Figueiredo, collaborating scientist in the international Genetics and Epidemiology of Colorectal Cancer Consortium (GECCO).
In 10 GECCO observational studies, 9,287 patients with colorectal cancer and a control group of 9,117 individuals without cancer were enrolled. The scientists searched 2.7 million variants to identify those associated with consumption of red and processed meat and fruits and vegetables.
A significant interaction between the genetic variant rs4143094 and processed meat consumption was detected. This variant is located on the same chromosome 10 region that includes GATA3, a transcription factor gene previously linked to several forms of cancer. The transcription factor encoded by this gene normally plays a role in the immune system.
On chromosome 8, a statistically significant diet-gene interaction was found in another variant, rs1269486. This variant was associated with reduced risk of colorectal cancer.
How specific foods affect the activities of genes has not been established. Drs. Peters and Figueiredo speculate that digestion of processed meat may promote an immunological or inflammatory response that may trigger tumor development.
The group of researchers determined that the lower colorectal cancer risk associated with vegetables, fruit and fiber intake was linked to genetic variants.
The possibility that genetic variants may modify and individual's risk for disease based on diet has not been thoroughly investigated but represents an important new insight into disease development, said Ulrike Peters, Ph.D., M.P.H., the lead author of the study.
This is the first colorectal cancer study with the statistical power to identify gene-dietary interaction across the genome of a large population of individuals, added Li Hsu, Ph.D.
In previous years, the American Meat Institute (AMI) and the Beef and Pork Checkoff Program, challenged reports linking meat to cancer.
“It is conceivable that selected individuals at higher risk of colorectal cancer based on genomic profiling could be targeted for screening, diet modification and other prevention strategies," added Dr. Figueiredo, collaborating scientist in the international Genetics and Epidemiology of Colorectal Cancer Consortium (GECCO).
In 10 GECCO observational studies, 9,287 patients with colorectal cancer and a control group of 9,117 individuals without cancer were enrolled. The scientists searched 2.7 million variants to identify those associated with consumption of red and processed meat and fruits and vegetables.
A significant interaction between the genetic variant rs4143094 and processed meat consumption was detected. This variant is located on the same chromosome 10 region that includes GATA3, a transcription factor gene previously linked to several forms of cancer. The transcription factor encoded by this gene normally plays a role in the immune system.
On chromosome 8, a statistically significant diet-gene interaction was found in another variant, rs1269486. This variant was associated with reduced risk of colorectal cancer.
How specific foods affect the activities of genes has not been established. Drs. Peters and Figueiredo speculate that digestion of processed meat may promote an immunological or inflammatory response that may trigger tumor development.
The group of researchers determined that the lower colorectal cancer risk associated with vegetables, fruit and fiber intake was linked to genetic variants.
The possibility that genetic variants may modify and individual's risk for disease based on diet has not been thoroughly investigated but represents an important new insight into disease development, said Ulrike Peters, Ph.D., M.P.H., the lead author of the study.
This is the first colorectal cancer study with the statistical power to identify gene-dietary interaction across the genome of a large population of individuals, added Li Hsu, Ph.D.
In previous years, the American Meat Institute (AMI) and the Beef and Pork Checkoff Program, challenged reports linking meat to cancer.
Sources:
- The American Society of Human Genetics: Novel gene-diet interaction may help explain association between eating red & processed meat and colorectal cancer risk
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