Abstract
The role of environmental factors and genetic susceptibility in the development of colon cancer (CC) has been already proven, but the role of gene polymorphisms in modifying the risk of environmental factors such as nutritional factors is still unknown. This study aimed to investigate the effect of polymorphisms of involved genes in the association between red meat consumption and the development of CC. The present review was carried out using keywords such as polymorphism and/or protein and/or red meat and/or processed meat and/or colon cancer. PubMed and Science Direct databases were used to collect all related articles published from 2001 to 2017. The presence of SNP in the coding genes of proteins involved in metabolism of nutrients could play significant roles in the extent of the effects of nutrition in the development of CC. The effect of dietary proteins greatly depends on the polymorphisms in the metabolising genes of these substances. Gene polymorphisms may have a role in colorectal cancer risk, especially in people with high meat intake, and this leads to a difference in the effects of meat consumption in different individuals. To conclude, dietary recommendations for the prevention and control of CC should be modified based on the genotype of different individuals. Increasing our knowledge on this field of nutritional genomics can lead to personalised preventive and therapeutic recommendations for CC patients.
Highlights
The role of environmental factors and genetic susceptibility in the development of colon cancer (CC) has been already proven, but the role of gene polymorphisms in modifying the risk of environmental factors such as nutritional factors is still unknown
In people with GG genotype of this polymorphism, there is a strong association between consumption of red meat and the risk of colorectal cancer (CRC) High red meat consumption was associated with CRC in those with a rapid/intermediate NAT2 genotype This study provides no support for the hypothesis that fast NAT2 acetylators are at increased risk of CRC, even if exposed to high levels of HA from well-cooked meat or smoking There were statistically significant associations between consumption of brown-dark pan-fried meat and increased CRC risk
Alcohol and smoking increase the risk of sporadic CRC, especially of colon cancer, in the case of rapid acetylators for the NAT2 variants Among NAT2 fast acetylators, meat intake more than three times per week increased the risk of CRC This study found no association between GG genotype and CRC
Summary
The role of environmental factors and genetic susceptibility in the development of colon cancer (CC) has been already proven, but the role of gene polymorphisms in modifying the risk of environmental factors such as nutritional factors is still unknown. This study aimed to investigate the effect of polymorphisms of involved genes in the association between red meat consumption and the development of CC. Gene polymorphisms may have a role in colorectal cancer risk, especially in people with high meat intake, and this leads to a difference in the effects of meat consumption in different individuals. Many studies have shown that there is a significant association between a red and processed meat-rich diet and CRC(10,11). This association has been attributed to several dietary factors, including heterocyclic amines, aromatic hydrocarbons produced during high temperature heating processes, N-nitrosamines that are found in many food products after nitrite addition and processed meat that contains high levels of preservatives. The polymorphisms in some genes involved in the metabolism of these components and risk of CC are discussed below
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