Healthy Diet, Polygenic Risk Score, and Upper Gastrointestinal Cancer Risk: A Prospective Study from UK Biobank

Abstract

Dietary and genetic factors are considered to be associated with UGI cancer risk. However, examinations of the effect of healthy diet on UGI cancer risk and the extent to which healthy diet modifies the impact of genetic susceptibility on UGI cancer remains limited. Associations were analyzed through Cox regression of the UK Biobank data (n = 415,589). Healthy diet, based on “healthy diet score,” was determined according to fruit, vegetables, grains, fish, and meat consumption. We compared adherence to healthy diet and the risk of UGI cancer. We also constructed a UGI polygenic risk score (UGI-PRS) to assess the combined effect of genetic risk and healthy diet. For the results high adherence to healthy diet reduced 24% UGI cancer risk (HR high-quality diet: 0.76 (0.62–0.93), p = 0.009). A combined effect of high genetic risk and unhealthy diet on UGI cancer risk was observed, with HR reaching 1.60 (1.20–2.13, p = 0.001). Among participants with high genetic risk, the absolute five-year incidence risk of UGI cancer was significantly reduced, from 0.16% to 0.10%, by having a healthy diet. In summary, healthy diet decreased UGI cancer risk, and individuals with high genetic risk can attenuate UGI cancer risk by adopting a healthy diet.

Feasibility and Acceptability Evaluation of a Digital Therapeutic Program for Improving Cancer Prevention: A Pre-Post Interventional Study

“…It's essential to note that the TPI score has not been clinically validated for cancer prevention purposes. It functions by amalgamating user behavior information relevant to cancer risk and prevention, incorporating considerations of genetic [39,40], environmental [41,42], personal [43][44][45], and lifestyle factors [39,[46][47][48][49]. Calculation of the TPI involves collecting information across multiple dimensions, with each dimension being weighted and aggregated.…”

Dietary Patterns and Nutritional Value in Non-Communicable Diseases

“…The colon uptake value was correlated positively with drinks (alcohol and spirits; r = 0.33, p < 0.01) and foods (red and cured meats; r = 0.25, p = 0.04) related to inflammation, and rectum uptake was correlated negatively with anti-inflammatory foods (fruits and vegetables; r = −0.23, p = 0.04) [ 10 ]. Liu and his colleagues [ 11 ] created a polygenic risk score using UK Biobank genetic and dietary data (n = 415,589). A healthy dietary score based on the consumption of fruits, vegetables, grains, fish, and meat reduced the risk of upper gastrointestinal cancer (UGI) [hazard ratio: 0.76 (0.62–0.93), p = 0.009].…”

“…A healthy dietary score based on the consumption of fruits, vegetables, grains, fish, and meat reduced the risk of upper gastrointestinal cancer (UGI) [hazard ratio: 0.76 (0.62–0.93), p = 0.009]. When a healthy pattern was combined with a low genetic risk, it was associated with a lower risk of UGI cancer compared to a high genetic risk and an unhealthy dietary pattern [ 11 ].…”

Influence of Healthy Diet and Lifestyle on the Risk of Cancer

“…9-18 Preventive effects of vitamins (B12, D, C, and folic acid), selenium, and carotenoids have been described, as have the adverse effects of some fatty acids, alcohol, tobacco, and obesity. [9][10][11][12][13][14][15][16][17][18] In this scenario, the authors had the opportunity to read the interesting article by Khanashyam et al 12 on this topic, which was recently published in this journal. It focused on lower cancer rates associated with ingestion of fruits, whole grains, legumes, and vegetables.…”

“…Therefore, they recommended more effective adherence to educational programs for breast cancer prevention, focusing on healthy lifestyle recommendations throughout cancer care. 11 Liu et al 13 prospectively evaluated the relationships of a healthy diet, polygenic risk score, and risk of upper gastrointestinal cancer and found high adherence to the diet reduced the risk (24%) of this kind of cancer. In addition, the 5-year incidence risk of upper gastrointestinal cancer was decreased (0.16-0.10%) in people of high genetic risk and a healthy diet.…”