Abstract
Background: It is postulated that both individual genotype and environmental factors such as diet may modify the risk of developing colorectal cancer (CRC). The influences of GST gene polymorphism and red meat intake on CRC occurrence in the Polish population were analyzed in this study. Methods: Genotyping was performed with the qPCR method. Results: A high frequency of meat consumption was associated with an over 2-fold increase in the risk of colorectal cancer odds ratio (OR) adjusted for sex and age = 2.4, 95% confidence interval (CI); 1.3–4.4). However, after analyzing the genetic profiles, in the absence of polymorphisms of all three analyzed genes, there was no association between a high frequency of meat consumption and the occurrence of CRC. In the case of GSTM1 gene polymorphism, the high frequency of meat consumption increased the risk of CRC by almost more than 4 times (OR adjusted for sex and age = 3.8, 95% CI: 1.6–9.1). For GSTP1 gene polymorphism, a 3-fold increase in CRC risk was observed with a high frequency of meat consumption (OR adjusted for sex and age = 3.4, 95% CI: 1.4–8.1). In the case of GSTT1 gene polymorphism, the increase in risk of CRC was not statistically significant (OR adjusted for sex and age = 1.9, 95% CI: 0.4–8.5). Conclusions: The frequency of red meat intake in non-smokers increases the risk of colon cancer in the case of GST gene polymorphisms.
Highlights
Colorectal cancer (CRC) is the third most commonly diagnosed cancer and the second most deadly cancer worldwide
The same carcinogenic compounds are contained in tobacco smoke that arises from the heat treatment process and/or the passage of red meat through the digestive tract
Smoking by patients disrupts the assessment of the impact of red meat intake in the context of exposure to carcinogenic substances such as HAA, polycyclic aromatic hydrocarbons (PAH), reactive oxygen species (ROS), and N-nitroso compounds
Summary
Colorectal cancer (CRC) is the third most commonly diagnosed cancer and the second most deadly cancer worldwide. A diet rich in red processed meat seems to be an integral element of this lifestyle [3,4] It is considered one of the environmental factors promoting the development of CRC. It is postulated that both individual genotype and environmental factors such as diet may modify the risk of developing colorectal cancer (CRC). Results: A high frequency of meat consumption was associated with an over 2-fold increase in the risk of colorectal cancer odds ratio (OR) adjusted for sex and age = 2.4, 95% confidence interval (CI); 1.3–4.4). In the case of GSTM1 gene polymorphism, the high frequency of meat consumption increased the risk of CRC by almost more than 4 times (OR adjusted for sex and age = 3.8, 95% CI: 1.6–9.1)
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