Sørensen Mette, Autrup Herman, Olsen Anja, Tjønneland Anne, Overvad Kim, Raaschou-Nielsen Ole
Institute of Cancer Epidemiology, Danish Cancer Society, Strandboulevarden 49, 2100 Copenhagen, Denmark.
Cancer Lett. 2008 Aug 8;266(2):186-93. doi: 10.1016/j.canlet.2008.02.046. Epub 2008 Mar 26.
Heterocyclic amines in tobacco smoke and fried meat are activated or detoxified by N-acetyltransferases (NAT1 and NAT2). We identified 379 cases with colorectal cancer (CRC) and 769 sub-cohort members among a cohort of 57,000 members. There were no statistically significant associations between tobacco smoking, consumption of meat (red, processed and fried) and CRC risk. Preference for brown-dark pan-fried meat increased the CRC risk. NAT1 fast acetylators had a significantly higher risk of CRC than NAT1 slow acetylators, whereas NAT2 acetylator status did not affect the CRC risk. There were no statistically significant interactions between tobacco smoking and either NAT1 or NAT2 acetylator status in relation to CRC risk. However, smoking intensity increased CRC risk among carriers of both NAT1 and NAT2 fast. This indicates that N-acetylator status affects the relationship between smoking and CRC risk.
烟草烟雾和油炸肉类中的杂环胺可被N-乙酰基转移酶（NAT1和NAT2）激活或解毒。我们在一个57000人的队列中识别出379例结直肠癌（CRC）患者和769名亚队列成员。吸烟、肉类（红肉、加工肉和油炸肉）的摄入量与CRC风险之间没有统计学上的显著关联。偏好棕黑色煎肉会增加CRC风险。NAT1快速乙酰化者患CRC的风险显著高于NAT1慢速乙酰化者，而NAT2乙酰化状态不影响CRC风险。吸烟与NAT1或NAT2乙酰化状态在CRC风险方面没有统计学上的显著相互作用。然而，吸烟强度会增加NAT1和NAT2均为快速乙酰化者携带者患CRC的风险。这表明N-乙酰基转移酶状态会影响吸烟与CRC风险之间的关系。
