Dados do Trabalho

Título

ASSOCIATION BETWEEN FOOD INTAKE, GENETIC VARIANTS AND RISK OF GASTRIC ADENOCARCINOMA

Introdução

Functional interactions between nutrients and genomes is an emerging and developing field of personalized medicine, and by incorporating nutrition, it can ease the step towards personalized cancer therapy, building on the ability of certain nutrients to specifically activate inhibitory mechanisms or activators of carcinogenesis.

Objetivo

To analyze the relationship between enzyme variants involved in the metabolization of xenobiotics and DNA repair genes, risky food consumption and susceptibility to gastric carcinoma in a population in Northern Brazil.

Método

A prospective case-control study was carried out with patients diagnosed with gastric adenocarcinoma (GC) undergoing treatment at the João de Barros Barreto University Hospital (HUJBB), 60 with a diagnosis of gastric adenocarcinoma (GC) and 60 control subjects without cancer (CS) ; groups were matched according to gender and age group. Food consumption was assessed using a semi-quantitative food frequency questionnaire.
The selection of 26 genetic polymorphisms in 23 genes was performed taking into account detoxification actions of xenobiotics, folate and vitamin metabolism, oxidative stress and inflammatory process, evidence and significant results in the literature in association with the clinical variants investigated in the PubMed database .

Resultado

The male gender was found more frequently (60%), the CG group had a mean age of 59.95 years (±11.85 years) and GS 59.73 years (±11.76 years).
It was found that the higher consumption of soft drinks and cassava flour associated with polymorphisms in the TERT gene (rs2736100) increases the risk for cancer, as well as the PLIN gene (rs894160) and the increased consumption of foods preserved in salt, processed meats , refined grains and ultra-processed foods.
In the analysis of variants in SH2B1 (rs7498665), the risk increases when there is a greater consumption of foods preserved in salt (CS), processed meats (CP) and refined grains (GR).
It is noteworthy that the NQO1 marker (1800566) alone did not show an association with the risk for gastric carcinoma, however, in an analysis with the pattern of risky food consumption, an association for cancer was observed.

Conclusão

The consumption of risky foods associated with genes involved in the metabolization of xenobiotics, DNA repair and metabolic programs generate an increased risk for gastric tumors, evidenced the gene-diet interaction for cancer in the population studied.

Palavras-chave

gastric adenocarcinoma, food consumption, genetic polymorphisms