Zhang Yigang, Wang Sen, Li Qingya, Liu Hongda, Xuan Zhe, Li Fengyuan, Li Zheng, Xia Yiwen, Jiang Tianlu, Xu Penghui, Fang Lang, Wang Linjun, Zhang Diancai, Xu Hao, Yang Li, Xu Zekuan
Department of General Surgery, The First Affiliated Hospital of Nanjing Medical University, Nanjing, China.
Collaborative Innovation Center for Cancer Personalized Medicine, Nanjing Medical University, Nanjing, China.
Front Genet. 2024 May 2;15:1377434. doi: 10.3389/fgene.2024.1377434. eCollection 2024.
Gastric cancer (GC) continues to be one of the leading causes of cancer-related deaths globally. Diet significantly influences the incidence and progression of GC. However, the relationship between dietary intake and GC is inconsistent. A study was conducted with adults who participated in the National Health and Nutrition Examination Survey (NHANES) from 2003 to 2016 to investigate possible associations between 32 dietary factors and GC. To further detect potential causal relationships between these dietary factors and the risk of GC, a two-sample Mendelian randomization (MR) analysis was conducted. The primary method employed was the inverse variance weighted (IVW) analysis, and its results were further validated by four other methods. Of the 35,098 participants surveyed, 20 had a history of GC. Based on the results of weighted logistic multivariate analysis, it was observed that there was a positive correlation between total fat intake [odds ratio (OR) = 1.09, 95% confidence interval (CI): (1.01-1.17), = 0.03] and GC as well as negative association of dietary monounsaturated fatty acids (MUFAs) intake [OR = 0.83, 95% CI: (0.76-0.92), < 0.001]. Further evaluations of the odds of GC across the quartiles of dietary MUFAs showed that the top quartile of total MUFA intake was associated with a lower likelihood of GC in three different models [model1: OR = 0.03, 95% CI: (0.00-0.25), < 0.01; model2: OR = 0.04, 95% CI: (0.00-0.38), = 0.01; model3: OR = 0.04, 95% CI: (0.00-0.40), = 0.01]. For the MR analyses, genetic instruments were selected from the IEU Open GWAS project; IVW analysis showed that GC risk was not associated with MUFAs [OR = 0.82, 95% CI: (0.59-1.14), = 0.23] or the ratio of MUFAs to total fatty acids [OR = 1.00, 95% CI: (0.75-1.35), = 0.98]. Similar results were observed when using the other MR methods. The NHANES study revealed that consuming MUFAs was linked to a lower risk of GC, although the results of MR analyses do not provide evidence of a causal relationship. Additional research is therefore necessary to clarify these findings.
胃癌（GC）仍然是全球癌症相关死亡的主要原因之一。饮食对胃癌的发病率和进展有显著影响。然而，饮食摄入与胃癌之间的关系并不一致。一项针对2003年至2016年参加美国国家健康与营养检查调查（NHANES）的成年人进行的研究，旨在调查32种饮食因素与胃癌之间可能存在的关联。为了进一步检测这些饮食因素与胃癌风险之间的潜在因果关系，进行了两样本孟德尔随机化（MR）分析。采用的主要方法是逆方差加权（IVW）分析，其结果通过其他四种方法进一步验证。在接受调查的35098名参与者中，有20人有胃癌病史。基于加权逻辑多元分析的结果，观察到总脂肪摄入量[优势比（OR）=1.09，95%置信区间（CI）：（1.01 - 1.17），P = 0.03]与胃癌呈正相关，而膳食单不饱和脂肪酸（MUFAs）摄入量呈负相关[OR = 0.83，95%CI：（0.76 - 0.92），P < 0.001]。对膳食MUFAs四分位数的胃癌发病几率进行的进一步评估表明，在三种不同模型中，总MUFA摄入量最高的四分位数与较低的胃癌发病可能性相关[模型1：OR = 0.03，95%CI：（0.00 - 0.25），P < 0.01；模型2：OR = 0.04，95%CI：（0.00 - 0.38），P = 0.01；模型3：OR = 0.04，95%CI：（0.00 - 0.40），P = 0.01]。对于MR分析，基因工具是从IEU开放GWAS项目中选择的；IVW分析表明，胃癌风险与MUFAs[OR = 0.82，95%CI：（0.59 - 1.14），P = 0.23]或MUFAs与总脂肪酸的比例[OR = 1.00，95%CI：（0.75 - 1.35），P = 0.98]无关。使用其他MR方法时也观察到了类似结果。NHANES研究表明，食用MUFAs与较低的胃癌风险相关，尽管MR分析结果并未提供因果关系的证据。因此，需要进一步的研究来阐明这些发现。
