Dataset Information

A functional NQO1 609C>T polymorphism and risk of gastrointestinal cancers: a meta-analysis.

ABSTRACT: The functional polymorphism (rs1800566) in the NQO1 gene, a 609C>T substitution, leading to proline-to-serine amino-acid and enzyme activity changes, has been implicated in cancer risk, but individually published studies showed inconclusive results.We performed a meta-analysis of 20 publications with a total of 5,491 cases and 5,917 controls, mainly on gastrointestinal (GI) cancers. We summarized the data on the association between the NQO1 609C>T polymorphism and risk of GI cancers and performed subgroup analyses by ethnicity, cancer site, and study quality. We found that the variant CT heterozygous and CT/TT genotypes of the NQO1 609 C>T polymorphism were associated with a modestly increased risk of GI cancers (CT vs. CC: OR?=?1.10, 95% CI?=?1.01 - 1.19, P(heterogeneity)?=?0.27, I(2)?=?0.15; CT/TT vs. CC: OR?=?1.11, 95%CI?=?1.02 - 1.20, P(heterogeneity)?=?0.14; I(2)?=?0.27). Following further stratified analyses, the increased risk was only observed in subgroups of Caucasians, colorectal cancer in Caucasians, and high quality studies.This meta-analysis suggests that the NQO1 609T allele is a low-penetrance risk factor for GI cancers. Although the effect on GI cancers may be modified by ethnicity and cancer sites, small sample seizes of the subgroup analyses suggest that further larger studies are needed, especially for non-colorectal GI cancers in Caucasians and GI cancers in Asians.

SUBMITTER: Yu H

PROVIDER: S-EPMC3260285 | biostudies-literature | 2012

REPOSITORIES: biostudies-literature

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A functional NQO1 609C>T polymorphism and risk of gastrointestinal cancers: a meta-analysis.

Yu Hongping H Liu Hongliang H Wang Li-E LE Wei Qingyi Q

PloS one 20120117 1

<h4>Background</h4>The functional polymorphism (rs1800566) in the NQO1 gene, a 609C>T substitution, leading to proline-to-serine amino-acid and enzyme activity changes, has been implicated in cancer risk, but individually published studies showed inconclusive results.<h4>Methodology/principal findings</h4>We performed a meta-analysis of 20 publications with a total of 5,491 cases and 5,917 controls, mainly on gastrointestinal (GI) cancers. We summarized the data on the association between the NQ ...[more]

PMID: 22272361

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Project description:BackgroundStimulating food is emerging as an important modifiable factor in the development of gastrointestinal (GI) tract cancers, but the association between chili pepper consumption and the risk of GI cancers is unclear. We aimed to evaluate the direction and magnitude of the association between chili pepper consumption and the risk of GI cancers.MethodsA literature search was performed in PubMed, Embase, and Web of Science databases from inception to 22 December 2021. Observational studies reporting the association between chili pepper consumption and the risk of gastric cancer (GC), esophageal cancer (EC), and/or colorectal cancer (CRC) in adults were eligible for inclusion. Data extraction and quality assessment were conducted independently by two reviewers for the included literature. Summary odds ratios (ORs) and 95% confidence intervals (CIs) were calculated using a random-effects model. Subgroup analyses were also performed based on the cancer type, study design, region of the study, study quality, and adjustments.ResultsA total of 11,421 studies were screened, and 14 case-control studies were included involving 5009 GI cancers among 11,310 participants. The summary OR showed that high consumption of chili pepper was positively related to the risk of GI cancers (OR = 1.64; 95% CI: 1.00-2.70). A stronger positive relationship was observed between chili pepper consumption and EC risk (OR = 2.71; 95% CI: 1.54-4.75), but there was no statistically significant association between GC and CRC risk. In analyses stratified by geographical location, a positive association was found between chili pepper consumption and the risk of GI cancers in Asian studies (OR = 2.50; 95% CI: 1.23-5.08), African studies (OR = 1.62; 95% CI: 1.04-2.52), and North American studies (OR = 2.61; 95% CI: 1.34-5.08), but an inverse association was seen in South American studies (OR = 0.50; 95% CI: 0.29-0.87) and European studies (OR = 0.30; 95% CI: 0.15-0.61).ConclusionThis meta-analysis suggests that chili pepper is a risk factor for certain GI cancers (e.g., EC). Geographical regions influence the risk of GI cancers, especially in Asian, African, and North American populations, which require more attention during dietary guidance.Systematic review registration[https://www.crd.york.ac.uk/PROSPERO/], identifier [CRD42022320670].

Dataset Information

A functional NQO1 609C>T polymorphism and risk of gastrointestinal cancers: a meta-analysis.

Publications

A functional NQO1 609C>T polymorphism and risk of gastrointestinal cancers: a meta-analysis.

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