In:
International Journal of Cancer, Wiley, Vol. 130, No. 8 ( 2012-04-15), p. 1898-1907
Abstract:
Diets high in red meat are established risk factors for colorectal cancer (CRC). Carcinogenic compounds generated during meat cooking have been implicated as causal agents. We conducted a family‐based case‐control study to investigate the association between polymorphisms in carcinogen metabolism genes ( CYP1A2 ‐154A 〉 C, CYP1B1 Leu432Val, CYP2E1 ‐1054C 〉 T, GSTP1 Ile105Val, PTGS2 5UTR ‐765, EPHX1 Tyr113His, NAT2 Ile114Thr, NAT2 Arg197Gln and NAT2 Gly286Glu) and CRC risk. We tested for gene‐environment interactions using case‐only analyses ( N = 577) and compared statistically significant results to those obtained using case‐unaffected sibling comparisons ( N = 307 sibships). Our results suggested that CYP1A2 ‐154A 〉 C might modify the association between intake of red meat cooked using high temperature methods and well done on the inside and CRC risk (case‐only interaction OR = 1.53; 95% CI = 1.19–1.97; p = 0.0008) and the association between intake of red meat heavily browned on the outside and rectal cancer risk (case‐only interaction OR = 0.65; 95% CI = 0.48–0.86; p = 0.003). We also found that GSTP1 Ile105Val might modify the association between intake of poultry cooked with high temperature methods and CRC risk ( p = 0.0035), a finding that was stronger among rectal cancer cases. Our results support a role for heterocyclic amines that form in red meat as a potential explanation for the observed association between diets high in red meat and CRC. Our findings also suggest a possible role for diets high in poultry cooked at high temperatures in CRC risk.
Type of Medium:
Online Resource
ISSN:
0020-7136
,
1097-0215
Language:
English
Publisher:
Wiley
Publication Date:
2012
detail.hit.zdb_id:
218257-9
detail.hit.zdb_id:
1474822-8
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