WHO Consensus statement on the role of nutrition in colorectal cancer*

Scheppach, Wolfgang; Bingham, Stephen F.; Boutron-Ruault, M-C; Verdier, Maria Gerhardsson de; Moreno, Vı́ctor; Nagengast, F. M.; Reifen, Ram; Riboli, Elio; Seitz, Helmut K.; Wahrendorf, J; Kasper, Hans‐Udo

doi:10.1097/00008469-199902000-00008

Cited by 80 publications

(41 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…14,15 The association between alcohol consumption and colorectal cancer is not conclusive, as some reports have shown an increased risk and others no excess risk. [16][17][18][19][20] Given the possible association between alcohol consumption and colorectal cancer, polymorphisms in the XRCC1 gene, which have the potential to alter the structure of DNA repair enzyme, could affect the risk of colorectal cancer in alcohol drinkers.We conducted a hospital-based case-control study of colorectal cancer in Incheon, South Korea, where the age-adjusted incidence rates were 27.0 among men and 17.5 among women per 100,000 person-years during the period 1997-2000. 2 To elucidate the role of the XRCC1 gene polymorphisms in colorectal cancer development, we carried out genotype association analyses.…”

mentioning

confidence: 99%

Polymorphisms of XRCC1 gene, alcohol consumption and colorectal cancer

Hong

Lee

Kim

et al. 2005

Intl Journal of Cancer

View full text Add to dashboard Cite

To evaluate contribution of polymorphisms of the XRCC1 gene to the risk of colorectal cancer, we conducted a case-control study of 209 colorectal cancer cases and 209 age-and gender-matched controls in the Korean population. We tested the hypothesis by constructing allele combinations with known SNP. Allelic variants of the XRCC1 gene at codons 194, 280 and 399 were analyzed in lymphocyte DNA by PCR-RFLP. We observed an increased risk of colorectal cancer associated with the 399Gln allele. The odds ratio (OR) was 1.61 (95% confidence interval [CI] 1.09-2.39) for the 399Gln allele. When combined allele-specific OR were calculated after estimating frequencies, 3 common allele combinations were found to be associated with an increased risk of colorectal cancer. The OR for the 194Trp-280Arg-399Arg was 1.48 (95% CI 5 1.06-2.07) using 194Arg-280Arg-399Arg as the reference. The OR for the 194Arg-280His-399Arg and the 194Arg-280Arg-399Gln were 1.78 (95% CI 5 1.09-2.89) and 1.78 (95% CI 5 1.23-2.59), respectively. Analysis after controlling for smoking, exercise and dietary habits indicated that alcohol consumption ( 80 g/week) is a significant risk factor of colorectal cancer (OR 5 2.60, 95% CI 5 1. 46-4.62). An increased risk for colorectal cancer was identified in alcohol drinkers with the risky allele combinations. Our results suggest that polymorphisms in the XRCC1 genes may contribute to colorectal cancer susceptibility, and some evidence was obtained of a genetic modification for the relationship between alcohol intake and colorectal cancer. ' 2005 Wiley-Liss, Inc.Key words: polymorphisms; XRCC1; genotype; allele; colorectal cancer; alcohol Colorectal cancer is one of the most commonly diagnosed cancers in North America and Western Europe, 1 and is the fourth most common cause of cancer in South Korea. 2 Inherited deficiencies in DNA repair have been associated with an individual's susceptibility to cancer. 3 Therefore, polymorphisms of DNA repair genes may increase the risk of colorectal cancer.The human XRCC1 gene, one of the DNA repair genes, was identified because of its ability to restore DNA repair activity in a Chinese hamster ovary mutant cell line EM9. 4 The XRCC1 protein is involved in base-excision repair, and interacts with DNA ligase III, DNA polymerase b, poly(ADP-ribose)polymerase (PARP), polynucleotide kinase and AP endonuclease I. 5-8 The base-excision repair pathway is designed to remove non-bulky base adducts, which are produced by methylation, oxidation or reduction by ionizing radiation or oxidative damage. 9,10 Three coding polymorphisms of the DNA repair gene XRCC1 (Arg194Trp, Arg280His and Arg399Gln) have been identified in man, suggesting altered efficiency due to amino acid substitutions. 11,12 Alcohol consumption has been associated with the production of reactive oxygen species, which are known to cause DNA lesions that can be removed by the DNA base-excision repair pathway. 13 Meta-analyses of alcohol consumption in relation to colorectal cancer have reported a small or moderate addit...

show abstract

mentioning

confidence: 99%

Polymorphisms of XRCC1 gene, alcohol consumption and colorectal cancer

Hong

Lee

Kim

et al. 2005

Intl Journal of Cancer

View full text Add to dashboard Cite

show abstract

“…Although we observed some differences between the two recordings, these were hardly practically relevant for the dietary factors known to be associated with colorectal neoplasia (Hoff et al, 1986;World Cancer Research Fund and American Institute of Cancer Research, 1997;Sceppach et al, 1999). The results of the intervention study showed that no overall effect on Spearman's rank correlation coef®cient (r).…”

Section: Discussionmentioning

confidence: 81%

“…Dietary factors, such as a high intake of fat and a low intake of foods rich in antioxidants and ®bre, have been positively associated with increased risk of initiation and development of cancer in colorectal polyps (World Cancer Research Fund and American Institute of Cancer Research, 1997;Sceppach et al, 1999). Colorectal polyps are believed to be the origin of most colorectal cancers (CRC) and are developed through a multistep process (Morson, 1974).…”

Section: Introductionmentioning

confidence: 99%

Results from two repeated 5 day dietary records with a 1 y interval among patients with colorectal polyps

Almendingen¹,

Trygg

Hofstad

et al. 2001

Eur J Clin Nutr

View full text Add to dashboard Cite

Background: Dietary factors are known to be associated with initiation and development of colorectal cancer (CRC), and also with CRC's major precursor, the colorectal polyp. In long-term intervention studies on colorectal polyps, dietary changes may therefore affect potential effects of the study intervention. Objective: To examine potential dietary changes among polyp-patients randomly selected from a 3 y intervention study after 1 y. Design and subjects: Of 116 polyp-bearing out-patients (50% men), aged 50 ± 76 y, who participated in the double-blind 3 y placebo-controlled endoscopic follow-up and intervention study against growth and recurrence of polyps, 30 patients were randomised (strata: sex, age and polyp size) to perform a repeated 5 day dietary record by weighing after 1 y. The patients received a daily mixture of vitamin C (150 mg), a-tocopherol (75 mg), b-carotene (15 mg), selenium (101 mg) and calcium (1.6 g) or placebo (lactose) for a period of 3 y with annual colonoscopic examinations and polyps size measurements to test if the mixture was able to reduce polyp growth and recurrence. Polyps of b 9 mm were removed, whereas the remainders and new discoveries of polyps`9 mm were left in situ until the end of the study. Results: Twenty-nine patients agreed to perform the repeated 5 day dietary record, and 86% performed the second record within 48 ± 58 weeks after the ®rst record. The results showed that, with the exception of vitamin D, milk and milk products, no signi®cant differences were found between the two records. The median value of the Spearman's correlation coef®cient for energy and energy-yielding nutrients was 0.66, for vitamins and minerals 0.58, and for foods 0.58. Individual differences between the records were found for most variables, but most of these were negligible. Conclusion: After 1 y, no major dietary changes were found which could be associated with a changed susceptibly for malignancy, and thereby affect potential effects of the study intervention. We may thus suggest that a potential changed susceptibility towards growth and recurrence of polyps, is due to the speci®c intervention, and not due to other major dietary changes. Sponsorship: The Norwegian Cancer Society and Pronova aas.

show abstract

“…Epidemiological studies show a reduction in risk for individuals and populations consuming high amounts of vegetables. The protective effect of vegetables may be due to their content of complex carbohydrates such as dietary fiber and starch (Scheppach et al, 1999). A substantial amount of starch escapes digestion in the small intestine (Englyst et al, 1992) and this fraction is called enzyme-resistant starch (RS).…”

Section: Hne and Nutritionmentioning

confidence: 99%