Zamora-Ros Raul, Shivappa Nitin, Steck Susan E, Canzian Federico, Landi Stefano, Alonso M Henar, Hébert James R, Moreno Victor
Biomarkers Group, Nutrition and Metabolism Section, International Agency for Research on Cancer (IARC), Lyon, France.
Genes Nutr. 2015 Jan;10(1):447. doi: 10.1007/s12263-014-0447-x. Epub 2014 Dec 9.
Chronic inflammation is an important factor in colorectal carcinogenesis. However, evidence on the effect of pro-inflammatory and anti-inflammatory foods and nutrients is scarce. Moreover, there are few studies focusing on diet-gene interactions on inflammation and colorectal cancer (CRC). This study was designed to investigate the association between the novel dietary inflammatory index (DII) and CRC and its potential interaction with polymorphisms in inflammatory genes. Data from the Bellvitge Colorectal Cancer Study, a case-control study (424 cases with incident colorectal cancer and 401 hospital-based controls), were used. The DII score for each participant was obtained by multiplying intakes of dietary components from a validated dietary history questionnaire by literature-based dietary inflammatory weights that reflected the inflammatory potential of components. Data from four important single nucleotide polymorphisms located in genes thought to be important in inflammation-associated CRC: i.e., interleukin (IL)-4, IL-6, IL-8, and peroxisome proliferator-activated receptor-γ (PPARG) were analyzed. A direct association was observed between DII score and CRC risk (ORQ4 vs. Q1 1.65, 95 % CI 1.05-2.60, and P trend 0.011). A stronger association was found with colon cancer risk (ORQ4 vs. Q1 2.24, 95 % CI 1.33-3.77, and P trend 0.002) than rectal cancer risk (ORQ4 vs. Q1 1.12, 95 % CI 0.61-2.06, and P trend 0.37). DII score was inversely correlated with SNP rs2243250 in IL-4 among controls, and an interaction was observed with CRC risk. Neither correlation nor interaction was detected for other inflammatory genes. Overall, high-DII diets are associated with increased risk of CRC, particularly for colon cancer, suggesting that dietary-mediated inflammation plays an important role in colorectal carcinogenesis.
慢性炎症是结直肠癌发生的一个重要因素。然而，关于促炎和抗炎食物及营养素作用的证据却很少。此外，很少有研究关注饮食与基因在炎症和结直肠癌（CRC）方面的相互作用。本研究旨在调查新型饮食炎症指数（DII）与结直肠癌之间的关联及其与炎症基因多态性的潜在相互作用。使用了贝尔维奇结直肠癌研究的数据，这是一项病例对照研究（424例新发结直肠癌病例和401例医院对照）。通过将来自经过验证的饮食史问卷中的饮食成分摄入量乘以基于文献的饮食炎症权重（反映成分的炎症潜力），得出每位参与者的DII得分。分析了位于被认为在炎症相关结直肠癌中起重要作用的基因中的四个重要单核苷酸多态性数据，即白细胞介素（IL）-4、IL-6、IL-8和过氧化物酶体增殖物激活受体-γ（PPARG）。观察到DII得分与结直肠癌风险之间存在直接关联（四分位数4与四分位数1相比，OR为1.65，95%可信区间为1.05 - 2.60，P趋势为0.011）。与结肠癌风险（四分位数4与四分位数1相比，OR为2.24，95%可信区间为1.33 - 3.77，P趋势为0.002）的关联比与直肠癌风险（四分位数4与四分位数1相比，OR为1.12，95%可信区间为0.61 - 2.06，P趋势为0.37）更强。在对照组中，DII得分与IL-4中的SNP rs2243250呈负相关，并且观察到与结直肠癌风险存在相互作用。对于其他炎症基因，未检测到相关性或相互作用。总体而言，高DII饮食与结直肠癌风险增加相关，尤其是结肠癌，这表明饮食介导的炎症在结直肠癌发生中起重要作用。
