Effects of Soy Product Intake and Interleukin Genetic Polymorphisms on Early Gastric Cancer Risk in Korea: A Case-Control Study
2
조회
0
다운로드
2
인용
0
참고문헌
키워드
초록
Purpose The current study investigated whether the combined effects of soy intake and genetic polymorphisms of interleukin (IL) genes modify gastric cancer risk. Materials and Methods A total of 377 cases and 754 controls of Korean origin were included in the analysis. Soy consumption was assessed using a semi-quantitative food frequency questionnaire. Seven variants of IL10 (rs1800871), IL2 (rs2069763 and rs2069762), IL13 (rs6596090 and rs20541), and IL4R (rs7205663 and rs1805010) were genetically analyzed. To analyze the combined effect of soy intake and genetic polymorphisms, a low-intake group and high-intake group of each type of soy were categorized based on the intake level of the control group. Interactions between soy products and these genetic variants were analyzed by a likelihood ratio test, in which a multiplicative interaction term was added to the logistic regression model. Results A higher intake of nonfermented soy products was associated with a reduced cancer risk (odds ratio [OR], 0.62; 95% confidence interval [CI], 0.43 to 0.90), and the reduced risk was only apparent in males (OR, 0.44; 95% CI, 0.27 to 0.71). None of the IL genetic polymorphisms examined were independently associated with gastric cancer risk. Individuals with a minor allele of IL2 rs2069762 and a higher intake of nonfermented soy food had a decreased risk of gastric cancer (OR, 0.46; 95% CI, 0.31 to 0.68) compared to those with a lower intake (pinteraction=0.039). Conclusion Based on the genetic characteristics of the studied individuals, the interaction between IL2 rs2069762 and nonfermented soy intake may modify the risk of gastric cancer.
Abstract
Purpose The current study investigated whether the combined effects of soy intake and genetic polymorphisms of interleukin (IL) genes modify gastric cancer risk. Materials and Methods A total of 377 cases and 754 controls of Korean origin were included in the analysis. Soy consumption was assessed using a semi-quantitative food frequency questionnaire. Seven variants of IL10 (rs1800871), IL2 (rs2069763 and rs2069762), IL13 (rs6596090 and rs20541), and IL4R (rs7205663 and rs1805010) were genetically analyzed. To analyze the combined effect of soy intake and genetic polymorphisms, a low-intake group and high-intake group of each type of soy were categorized based on the intake level of the control group. Interactions between soy products and these genetic variants were analyzed by a likelihood ratio test, in which a multiplicative interaction term was added to the logistic regression model. Results A higher intake of nonfermented soy products was associated with a reduced cancer risk (odds ratio [OR], 0.62; 95% confidence interval [CI], 0.43 to 0.90), and the reduced risk was only apparent in males (OR, 0.44; 95% CI, 0.27 to 0.71). None of the IL genetic polymorphisms examined were independently associated with gastric cancer risk. Individuals with a minor allele of IL2 rs2069762 and a higher intake of nonfermented soy food had a decreased risk of gastric cancer (OR, 0.46; 95% CI, 0.31 to 0.68) compared to those with a lower intake (pinteraction=0.039). Conclusion Based on the genetic characteristics of the studied individuals, the interaction between IL2 rs2069762 and nonfermented soy intake may modify the risk of gastric cancer.
참고문헌 (30)
- "Globocan 2012:estimated cancer incidence, mortality, and prevalence worldwide in 2012" (2015)[URL]
- Varghese C, "Cancer burden and control in the Western Pacific region : challenges and opportunities", Ann Glob Health, 80, pp.358~369 (2014)
- 오창모, "Cancer Statistics in Korea: Incidence, Mortality, Survival, and Prevalence in 2013", Cancer Research and Treatment, 48(2), pp.436~450 (2016), 대한암학회
- Yang J, "Interleukin-1B gene promoter variants are associated with an increased risk of gastric cancer in a Chinese population", Cancer Lett, 215, pp.191~198 (2004)
- International Agency for Research on Cancer, "Schistosomes, liver flukes and Helicobacter pylori", pp.177~240 (1994), IARC Press
- Zaidi SF, "Helicobacter pylori associated Asian enigma: does diet deserve distinction", World J Gastrointest Oncol, 8, pp.341~350 (2016)
- Fox JG, "Inflammation, atrophy, and gastric cancer", J Clin Invest, 117, pp.60~69 (2007)
- Garte S, "Molecular epidemiology of chronic diseases", pp.55~69 (2008), John Wiley &Sons, Ltd
- Katoh M, "Dysregulation of stem cell signaling network due to germline mutation, SNP, Helicobacter pylori infection, epigenetic change and genetic alteration in gastric cancer", Cancer Biol Ther, 6, pp.832~839 (2007)
- Togawa S, "Interleukin-2 gene polymorphisms associated with increased risk of gastric atrophy from Helicobacter pylori infection", Helicobacter, 10, pp.172~178 (2005)
- Tollefsbol TO, "Dietary epigenetics in cancer and aging", Cancer Res Treat, 159, pp.257~267 (2014)
- Woo HD, "Diet and cancer risk in the Korean population : a meta-analysis", Asian Pac J Cancer Prev, 15, pp.8509~8519 (2014)
- Milne AN, "Nature meets nurture : molecular genetics of gastric cancer", Hum Genet, 126, pp.615~628 (2009)
- Ahn Y, "Validation and reproducibility of food frequency questionnaire for Korean genome epidemiologic study", Eur J Clin Nutr, 61, pp.1435~1441 (2007)
- Park MK, "Establishment of an isoflavone database for usual Korean foods and evaluation of isoflavone intake among Korean children", Asia Pac J Clin Nutr, 16, pp.129~139 (2007)
- Willett W, "Nutritional epidemiology", pp.247~271 (2013), Oxford University Press
- Lesinski GB, "Consumption of soy isoflavone enriched bread in men with prostate cancer is associated with reduced proinflammatory cytokines and immunosuppressive cells", Cancer Prev Res(Phila), 8, pp.1036~1044 (2015)
- World Cancer Research Fund, "Food, nutrition, physical activity, and the prevention of cancer: a global perspective", pp.265~ (2007), World Cancer Research Fund, American Institute for Cancer Research
- Wu J, "Promoter polymorphisms of IL2, IL4, and risk of gastric cancer in a highrisk Chinese population", Mol Carcinog, 48, pp.626~632 (2009)
- Tezuka H, "Immunomodulatory effects of soybeans and processed soy food compounds", Recent Pat Food Nutr Agric, 7, pp.92~99 (2015)
- Handayani R, "Soy isoflavones alter expression of genes associated with cancer progression, including interleukin-8, in androgenindependent PC-3 human prostate cancer cells", J Nutr, 136, pp.75~82 (2006)
- Ko KP, "Isoflavones from phytoestrogens and gastric cancer risk : a nested case-control study within the Korean Multicenter Cancer Cohort", Cancer Epidemiol Biomarkers Prev, 19, pp.1292~1300 (2010)
- Dong LM, "Genetic susceptibility to cancer : the role of polymorphisms in candidate genes", JAMA, 299, pp.2423~2436 (2008)
- Seruga B, "Cytokines and their relationship to the symptoms and outcome of cancer", Nat Rev Cancer, 8, pp.887~899 (2008)
- Opal SM, "Anti-inflammatory cytokines", Chest, 117, pp.1162~1172 (2000)
- Burada F, "Interleukin-4 receptor 3223CT polymorphism is associated with increased gastric adenocarcinoma risk", Can J Gastroenterol, 26, pp.532~536 (2012)
- Hu B, "Gastric cancer : classification, histology and application of molecular pathology", J Gastrointest Oncol, 3, pp.251~261 (2012)
- Epplein M, "Association of Helicobacter pylori infection and diet on the risk of gastric cancer : a case-control study in Hawaii", Cancer Causes Control, 19, pp.869~877 (2008)
- Wang Y, "Lack of association between interleukin-2(IL-2)gene rs2069762 polymorphism and cancer risk : a meta-analysis", Int J Clin Exp Med, 8, pp.12557~12565 (2015)
- Ko KP, "Soybean product intake modifies the association between interleukin-10 genetic polymorphisms and gastric cancer risk", J Nutr, 139, pp.1008~1012 (2009)