Abstract
Background: A positive association between a high iron intake and colorectal cancer has been identified; however, the effect of dietary iron on gastric cancer (GC) remains unclear. Here, we investigate whether dietary iron is related to GC risk and whether the transferrin receptor (TFRC) rs9846149 polymorphism modifies this association. Methods: A case–control study was designed to assess this association among 374 GC patients and 754 healthy controls. A self-administered questionnaire was used to collect information on demographics, medical history and lifestyle. Dietary iron intake was assessed using a semi-quantitative food frequency questionnaire. TFRC rs9846149 was genetically analyzed using the Affymetrix Axiom Exom 319 Array platform. Results: A higher total dietary iron was significantly associated with decreased GC risk [OR = 0.65 (0.45–0.94), p for trend = 0.018]. A similar association was observed with nonheme iron [OR = 0.64 (0.44–0.92), p for trend = 0.018]. Individuals with a major allele of TFRC rs9846149 (CC/GC) and higher intake of total iron had a significantly lower GC risk than those with a lower intake [OR = 0.60 (0.41–0.88), p interaction = 0.035]. Conclusion: Our findings show the protective effects of total dietary iron, especially nonheme iron, against GC risk, and this association can be modified by TFRC rs9846149.
Highlights
According to GLOBOCAN, gastric cancer (GC) was one of the most common cancers and one of the main causes of mortality related to cancer worldwide in 2020 [1]
Compared with males in the control group, males in the case group exhibited a higher rate of positive H. pylori, FDFHGC, current smoking, nonregular exercise, low education level, low income level and high occupational level
Our findings showed the protective effects of total dietary iron, especially nonheme iron, against GC risk
Summary
According to GLOBOCAN, gastric cancer (GC) was one of the most common cancers and one of the main causes of mortality related to cancer worldwide in 2020 [1]. In. Korea, the GC incidence has decreased steadily since 1999, it is still a common cancer [2]. The age-standardized incidence rates have been reported to be approximately. 44.3/100,000 among males and 18.3/100,000 among females [2]. The trends of GC are related to recognized risk factors. Helicobacter pylori (H. pylori), smoking status and a diet with high salt and processed meat consumption have been strongly indicated as risk factors [3]. A healthy diet supplies vital nutrients, which have been reported to be necessary for cancer prevention [4,5]
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