Association between phytosterol intake and colorectal cancer risk: a case–control study

Huang, Jing; Xu, Ming; Yu, Fang; Liu, Min; Pan, Zhi Zhong; Huang, Wenmin; Chen, Yu Ming; Zhang, Cai Xia

doi:10.1017/s0007114517000617

Cited by 46 publications

(46 citation statements)

References 39 publications

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“…Second, uneven distribution of the highest and lowest intakes of phytosterols may have resulted in heterogeneity in the summary analysis and reduced the reliability of the conclusions. Third, almost all of the studies included in our meta-analysis used food frequency questionnaires (FFQ) or a validated FFQ to collect dietary information except one conducted by Walcott et al [56], which used the National Cancer Institute's Health Habits and History Questionnaire (HHHQ). Fourth, validated data were not available for dietary questionnaires in several studies; however, we conducted a stratified analysis and found no significant change in the association between dietary phytosterol consumption and cancer risk.…”

Section: Discussionmentioning

confidence: 99%

The Protective Effect of Dietary Phytosterols on Cancer Risk: A Systematic Meta-Analysis

Jiang

Zhao

et al. 2019

Journal of Oncology

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Backgrounds/Aims. Many studies have explored the association between dietary phytosterols and cancer risk, but the results have been inconsistent. We aimed to provide a synopsis of the current understanding of phytosterol intake for cancer risk through a systematic evaluation of the results from previous studies. Methods. We performed a literature search of PUBMED, EMBASE, CNKI, and Wanfang, and studies published before May 2019 focusing on dietary total phytosterols, β-sitosterol, campesterol, stigmasterol, β-sitostanol, and campestanol, as well as their relationships with cancer risk, were included in this meta-analysis. Summaries of the relative risks from 11 case-control and case-cohort studies were eventually estimated by randomized or fixed effects models. Results. The summary relative risk for the highest versus the lowest intake was 0.63 (95% confidence interval [CI] = 0.49–0.81) for total phytosterols, 0.74 (95% CI = 0.54–1.02) for β-sitosterol, 0.72 (95% CI = 0.51–1.00) for campesterol, 0.83 (95% CI = 0.60–1.16) for stigmasterol, 1.12 (95% CI = 0.96–1.32) for β-sitostanol, and 0.77 (95% CI = 0.65–0.90) for campestanol. In a dose-response analysis, the results suggested a linear association for campesterol and a nonlinear association for total phytosterol intake. Conclusion. Our findings support the hypothesis that high phytosterol intake is inversely related to risk of cancer. Further studies with prospective designs that control for vital confounders and investigate the important anticancer effects of dietary phytosterols are warranted.

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Section: Discussionmentioning

confidence: 99%

The Protective Effect of Dietary Phytosterols on Cancer Risk: A Systematic Meta-Analysis

Jiang

Zhao

et al. 2019

Journal of Oncology

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“…These compounds are structurally similar to cholesterol and characterized by anti-carcinogenic and anti-antherogenic properties [44]. The potential mechanisms of the protective effect of navy bean-derived phytosterols against CRC include inhibition of the cell cycle progression, induction of cellular apoptosis and the reduction of cellular oxidative stress [45]. β-sitosterol is a component of beans that has been shown to inhibit growth of COLO 320 DM cells (IC50 266.2 μM), by scavenging reactive oxygen species and inducing apoptosis; as well as suppressing the expression of β-catenin and PCNA antigens in human colon cancer cells [21,22].…”

Section: Discussionmentioning

confidence: 99%

Navy Beans Impact the Stool Metabolome and Metabolic Pathways for Colon Health in Cancer Survivors

2018

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Colorectal cancer (CRC) is the third leading cause of cancer-related death in the United States and emerging evidence supports that increased consumption of legumes, such as navy beans, can reduce risk. Navy bean consumption was previously shown to modulate host and microbiome metabolism, and this investigation was performed to assess the impact on the human stool metabolome, which includes the presence of navy bean metabolites. This 4-week, randomized-controlled trial with overweight and obese CRC survivors involved consumption of 1 meal and 1 snack daily. The intervention contained 35 g of cooked navy bean or macronutrient matched meals and snacks with 0 g of navy beans for the control group (n = 18). There were 30 statistically significant metabolite differences in the stool of participants that consumed navy bean at day 28 compared to the participants’ baseline (p ≤ 0.05) and 26 significantly different metabolites when compared to the control group. Of the 560 total metabolites identified from the cooked navy beans, there were 237 possible navy bean-derived metabolites that were identified in the stool of participants consuming navy beans, such as N-methylpipecolate, 2-aminoadipate, piperidine, and vanillate. The microbial metabolism of amino acids and fatty acids were also identified in stool after 4 weeks of navy bean intake including cadaverine, hydantoin-5 propionic acid, 4-hydroxyphenylacetate, and caprylate. The stool relative abundance of ophthalmate increased 5.25-fold for navy bean consumers that can indicate glutathione regulation, and involving cancer control mechanisms such as detoxification of xenobiotics, antioxidant defense, proliferation, and apoptosis. Metabolic pathways involving lysine, and phytochemicals were also modulated by navy bean intake in CRC survivors. These metabolites and metabolic pathways represent an acute response to increased navy bean intake, which merit further investigation for improving colonic health after long-term consumption.

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“…β-sitosterol, a phytosterol found in OO, inhibited significantly the growth of COLO 320 DM cells, in a dose-dependent way, caused apoptosis by scavenging ROS, and suppressed the expression of beta-catenin and proliferating cell nuclear antigen (PCNA) in human colon cancer cells [42]. A case-control study carried out in a Chinese population, showed that the consumption of phytosterols, including β-sitosterol, campesterol and campestanol was associated with a reduction of CRC risk making it a potential anticancer drug for colon carcinogenesis [92].…”

Section: Anti-inflammatory Immunomodulatory and Other Anticancer mentioning

confidence: 99%

Olive Oil Effects on Colorectal Cancer

et al. 2018

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Colorectal cancer is the fourth cause of cancer-related death worldwide. A Mediterranean diet showed protective action against colorectal cancer due to the intake of different substances. Olive oil is a fundamental component of the Mediterranean diet. Olive oil is rich in high-value health compounds (such as monounsaturated free fatty acids, squalene, phytosterols, and phenols). Phenolic compounds exert favourable effects on free radicals, inflammation, gut microbiota, and carcinogenesis. The interaction between gut microbiota and olive oil consumption could modulate colonic microbial composition or activity, with a possible role in cancer prevention. Gut microbiota is able to degrade some substances found in olive oil, producing active metabolites with chemopreventive action. Further clinical research is needed to clarify the beneficial effects of olive oil and its components. A better knowledge of the compounds found in olive oil could lead to the development of nutritional supplements or chemotherapeutic agents with a potential in the prevention and treatment of colorectal cancer.

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Association between phytosterol intake and colorectal cancer risk: a case–control study

Cited by 46 publications

References 39 publications

The Protective Effect of Dietary Phytosterols on Cancer Risk: A Systematic Meta-Analysis

The Protective Effect of Dietary Phytosterols on Cancer Risk: A Systematic Meta-Analysis

Navy Beans Impact the Stool Metabolome and Metabolic Pathways for Colon Health in Cancer Survivors

Olive Oil Effects on Colorectal Cancer

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