Dados do Trabalho

Título

VARIANTS OF IL-6, TNF-ALPHA AND IL-10 GENES AND GASTRIC CANCER: FOOD AND SUSCEPTIBILITY.

Introdução

Gastric cancer is a disease of complex etiology, resulting from the combination of genetic and environmental factors. The data from National Cancer Institute for the North region, the cancer is in the second position among the most incidents in men and in the fifth position among the women, just for the triennium 2020-2022, it is estimated about 13,360 new cases in men and 7,870 new cases in women. Among the environmental risk factors for gastric cancer, food plays an important role. Data shows that consumption of spicy, fried, hot or salty foods, as well as red, salted or smoked meat have an important role in the predisposing factors for gastric cancer. Based on this, the importance of evaluating dietary patterns emerges, since it allows a broader and joint assessment of favorable and unfavorable components in the food consumption of an individual.

Objetivo

The focus of this work is to analyze the relationship between polymorphisms of three genes, IL-6, IL-10, and TNF-Alpha and the dietary pattern of individuals to their susceptibility to gastric cancer.

Método

120 patients were evaluated, being divides into 60 patients diagnoses with gastric cancer to make up the case group and 60 healthy individuals to make up the control group; two questionnaires related to the lifestyle and food frequency of the study participants were applied; genetic markers were selected due to their participation in inflammatory regulatory functions and their citation in relevant research in gastric carcinoma risk studies.

Resultado

Within our lifestyle variables, only smoking (p=0.005) was related to the risk of gastric cancer. Moreover, consumption of processed meat and ultra-processed foods showed a correlation significant with the susceptibility to cancer (p=0.001 and p=0.0001, respectively). For both these variables the Odds Ratio was calculated and the results showed that the consumption of processed meat and sausages increases the chances of development by 4.88 times of gastric cancer and the consumption of ultra-processed products increases by up to 14.05 times.

Conclusão

Our study revealed the importance of the relationship between the consumption of non-healthy food, with cases of gastric cancer, demonstrating the relevance of adopting healthier diet patterns and with fewer foods of this type. We also investigated the relationship between 4 polymorphisms and susceptibility to gastric cancer, but no significant relationship was observed.

Palavras-chave

Nutrigenetics, gastric cancer, diet.