N-Acetyltransferase 2 유전자 다형성과 식이가 위암 발생에 미치는 영향
Effect of the Genetic Polymorphism of N-acetyltransferase 2 and Diet on the Carcinogenesis of Gastric Cancer in Koreans
윤효영, 김진권, 송영진, 박주승, 이철호, 남홍매, 김헌,
소속 상세정보
윤효영 ( Yun Hyo-Yung )
Chungbuk National University
김진권 ( Kim Jin-Kwon )
Chungbuk National University
송영진 ( Song Young-Jin )
Chungbuk National University
박주승 ( Park Joo-Seung )
을지의과대학교 외과학교실
이철호 ( Lee Chul-Ho )
Chungbuk National University
남홍매 ( Nam Hong-Mei )
Chungbuk National University
김헌 ( Kim Heon )
Chungbuk National University
KMID : 0371320030640060459
Abstract
Purpose :According to the recent studies on the carcinogenic factors of gastric cancer in Koreans, dietary factors, such as stew, roasted fish, and fish boiled in soy with spices, salted foods, as well as smoking, might be risk factors of gastric cancer. N-acetyltransferase 2 (NAT2) is an enzyme that plays a role in the reduction of the toxicity of various carcinogens. There is a possibility that the genetic polymorphism of NAT2 might change a subject’s susceptibility to gastric cancer. The aim of this study was to examine the effects of diet, the genetic polymorphism of NAT2 and their interaction on the risk of gastric cancer in Koreans.
Methods :The subjects of this case-control study were 214 gastric cancer patients, and 214 controls, who were admitted at the Chungbuk National or Eulji University Hospitals. Each subject was directly interview, by an experienced interviewer, with a structured questionnaire. A NAT2 genetic polymorphism analysis was performed, with a PCR-RFLP technique, and the data analyzed using the PC-SAS software package.
Results :Increased intakes of makkoli, soybean paste stew, kimchi and ggakdugi, soy milk, chicken boiled with rice and boiled chicken were all associated with an increased risk of gastric cancer, whereas those of fermented soybean stew, Welsh onion or leek, onions, peaches, chestnuts or gingko nuts, fatsia shoots, raw fish, salted seafood and laver were all associated with a decreased risk of gastric cancer. The odds ratio (95% confidence interval) for gastric cancer for the rapid acetylators was 1.64 (1.12, 2.41), which was statistically significant. With respect to the rapid acetylators, makkoli, kimchi and soy milk were significant risk factors, and Welsh onion/leek and onions were protective factors for gastric cancer. Whereas, soybean paste stew was a risk factor of gastric cancer with the slow or intermediate acetylators.
Conclusion :These results suggest the genotype of a rapid acetylation is a risk factor of gastric cancer, and the effects of diet on the risk of gastric cancer vary according to the genotype of the NAT2 enzyme.
키워드
위암; 식이습관;NAT2;위험인자;보호인자;
Gastric cancer;Diet;NAT2;Risk factor;Protective factor;
원문 및 링크아웃 정보
등재저널 정보