Carcinogen metabolism genes, red meat and poultry intake, and colorectal cancer risk

✍ Scribed by Jun Wang; Amit D. Joshi; Román Corral; Kimberly D. Siegmund; Loïc Le Marchand; Maria Elena Martinez; Robert W. Haile; Dennis J. Ahnen; Robert S. Sandler; Peter Lance; Mariana C. Stern

• Publisher: John Wiley and Sons
• Year: 2011
• Tongue: French
• Weight: 818 KB
• Volume: 130
• Category: Article
• ISSN: 0020-7136
• DOI: 10.1002/ijc.26199

✦ Synopsis

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.