Bakhtiari Sajjad, Asri Nastaran, Maleki Sepehr, Rahimi Saba, Jabbari Amirreza, Ahmadzadeh Alireza, Jahani-Sherafat Somayeh, Farahani Masoumeh, Nazemalhosseini Mojarad Ehsan, Rostami-Nejad Mohammad
Gastroenterology and Liver Diseases Research Center, Research Institute for Gastroenterology and Liver Diseases, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Celiac Disease and Gluten Related Disorders Research Center, Research Institute for Gastroenterology and Liver Diseases, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Gastroenterol Hepatol Bed Bench. 2024;17(2):132-139. doi: 10.22037/ghfbb.v17i2.2945.
Gluten is a complex mixture of hundreds of related proteins, with the two major groups being gliadin and glutenin. Gliadin primarily affects the viscosity of dough, while glutenin contributes to its strength. Nowadays, there is evidence suggesting an increase in gluten exposure due to advancements in cereal technology. Consumption of gluten can lead to development of gluten-related disorders (GRDs) in susceptible individuals. Some GRDs have been strongly associated with an increased risk of developing certain types of cancer. Colorectal cancer and lymphoma are among the most commonly reported malignancies associated with GRDs. Dietary factors, including gluten intake, have been recognized as significant modifiable risk factors for the development of digestive system cancers. The present study aimed to collect current information on the effect of gluten on the incidence of cancer in the general population and among GRDs patients. Protein-Protein Interaction (PPI) Network analysis of common genes between celiac disease (CD) and cancer was also conducted.
麸质是由数百种相关蛋白质组成的复杂混合物，主要分为醇溶蛋白和谷蛋白两大类。醇溶蛋白主要影响面团的粘度，而谷蛋白则影响面团的强度。如今，有证据表明，由于谷物技术的进步，麸质的摄入量有所增加。麸质的摄入会导致易感个体患上麸质相关疾病（GRD）。一些GRD与患某些类型癌症的风险增加密切相关。结直肠癌和淋巴瘤是与GRD最常相关的恶性肿瘤。包括麸质摄入在内的饮食因素已被认为是消化系统癌症发生的重要可改变风险因素。本研究旨在收集有关麸质对普通人群和GRD患者癌症发病率影响的当前信息。还对乳糜泻（CD）和癌症之间的常见基因进行了蛋白质-蛋白质相互作用（PPI）网络分析。
