A grapefruit a day for patients infected with hepatitis C?

Morcos, Peter N.; Brennan, Barbara J.; Smith, Patrick F.

doi:10.1002/hep.22308

Cited by 1 publication

(1 citation statement)

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“…(51–53) Consumption of these products impairs the metabolism of many prescription drugs, including components of HAART (54); this is thought to be due primarily to interactions between the citrus fruits and drug-metabolizing enzyme cytochrome P4503A (CYP3A). (53) The grapefruit flavonoid naringenin has also been reported to reduce secretion of hepatitis C virus (HCV) in infected cells. (55) These findings suggest that citrus fruit consumption may affect the body’s response to viral infections and their treatment.…”

Section: Discussionmentioning

confidence: 99%

Human Papillomavirus-16 Modifies the Association between Fruit Consumption and Head and Neck Squamous Cell Carcinoma

Meyer¹,

Applebaum²,

Furniss

et al. 2008

Cancer Epidemiology, Biomarkers &Amp; Prevention

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Human papillomavirus type-16 (HPV16) is a risk factor for head and neck squamous cell carcinoma (HNSCC). HPV-positive cancers have distinct disease cofactors and improved survival following treatment. There is conflicting evidence of a protective association of fruit consumption with HNSCC. As HPV-related disease is clinically distinct, we investigated whether the association between fruit consumption and HNSCC risk was modified by exposure to HPV16. We studied 270 cases and 493 controls with fruit intake information and known HPV16 antibody status. Cases were identified at nine Boston-area medical facilities between 1999 and 2003. Controls were randomly selected from the greater population and frequency-matched to cases by age, gender, and town of residence. Controlling for age, gender, race, smoking, alcohol, total energy intake, body mass index and education, the seronegative individuals had a significantly lower risk of HNSCC with increasing total fruit consumption (ORtertile 2: 0.60, (95% CI 0.38, 0.95); ORtertile 3: 0.57, (0.35, 0.95)) and, specifically, increasing citrus fruit consumption (ORtertile 2: 0.61, (0.39, 0.97); ORtertile 3: 0.59, (0.37, 0.96)). However, among the seropositive, risk increased with greater fruit consumption (ORtertile 2: 2.27, (0.92, 5.58); ORtertile 3: 1.40, (0.55, 3.59) and citrus fruit consumption (ORtertile 2: 3.35, (1.36, 8.24); ORtertile 3: 3.15, (1.23, 8.08)). This interaction was statistically significant (p-value <0.05), showing that fruit consumption was associated with a reduced HNSCC risk among HPV16-seronegative individuals but an increased HNSCC risk among the HPV16-seropositive. These findings suggest that dietary factors dramatically alter the pattern of occurrence of HPV-associated HNSCC and show that viral-related disease is clinically and etiologically distinct.

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