Selected Dietary Micronutrients and the Risk of Right- and Left-Sided Colorectal Cancers: A Case-Control Study in Western Australia

Lee, Linde van; Heyworth, Jane; McNaughton, Sarah A.; Iacopetta, Barry; Clayforth, Cassandra; Fritschi, Lin

doi:10.1016/j.annepidem.2010.10.005

Cited by 28 publications

(20 citation statements)

References 48 publications

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“…Iron deficiency in rats accelerates carcinogen-induced gastrointestinal cancer and metastasis (24), and case-control studies in humans have demonstrated an inverse relationship between dietary iron intake and gastric adenocarcinoma (11)(12)(13)25); similar associations between low iron stores and colorectal cancer risk have also been reported (26,27). The current study represents the first to not only investigate the combinatorial effect of iron deficiency and H. pylori virulence determinants, but also to demonstrate a synergistic influence of these elements on the development of gastric cancer.…”

Section: Figurementioning

confidence: 79%

Iron deficiency accelerates Helicobacter pylori–induced carcinogenesis in rodents and humans

Noto¹,

Gaddy²,

Lee³

et al. 2012

J. Clin. Invest.

162

243

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Gastric adenocarcinoma is strongly associated with Helicobacter pylori infection; however, most infected persons never develop this malignancy. H. pylori strains harboring the cag pathogenicity island (cag + ), which encodes CagA and a type IV secretion system (T4SS), induce more severe disease outcomes. H. pylori infection is also associated with iron deficiency, which similarly augments gastric cancer risk. To define the influence of iron deficiency on microbial virulence in gastric carcinogenesis, Mongolian gerbils were maintained on iron-depleted diets and infected with an oncogenic H. pylori cag + strain. Iron depletion accelerated the development of H. pylori-induced premalignant and malignant lesions in a cagA-dependent manner. H. pylori strains harvested from iron-depleted gerbils or grown under iron-limiting conditions exhibited enhanced virulence and induction of inflammatory factors. Further, in a human population at high risk for gastric cancer, H. pylori strains isolated from patients with the lowest ferritin levels induced more robust proinflammatory responses compared with strains isolated from patients with the highest ferritin levels, irrespective of histologic status. These data demonstrate that iron deficiency enhances H. pylori virulence and represents a measurable biomarker to identify populations of infected persons at high risk for gastric cancer.

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Section: Figurementioning

confidence: 79%

Iron deficiency accelerates Helicobacter pylori–induced carcinogenesis in rodents and humans

Noto¹,

Gaddy²,

Lee³

et al. 2012

J. Clin. Invest.

162

243

View full text Add to dashboard Cite

show abstract

“…Briefly, we reviewed 9 articles of vitamin B2 intake and risk of colorectal cancer (La Vecchia et al, 1997;Jedrychowski et al, 2001;Shin et al, 2006;de Vogel et al, 2008;E Ma et al, 2009;Shrubsole et al, 2009;van Lee et al, 2011;Bassett et al, 2013;Zschabitz et al, 2013), published from 1997 to 2013. But we found the article has been published by Shin in 2006 and the article has been published by Shrubsole in 2009 are using the same cohort: The Shanghai Women's Health Study (SWHS).…”

Section: Literature Searchmentioning

confidence: 99%

Vitamin B2 Intake and the Risk of Colorectal Cancer: a Meta-Analysis of Observational Studies

Liu¹,

Yu²,

Zhu³

et al. 2015

Asian Pacific Journal of Cancer Prevention

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Asian Pac J Cancer Prev, 16 (3), 909-913 IntroductionIn 2013, colorectal cancer was newly diagnosed in 73,680 males in the United States; 26,300 died of the disease. It was newly diagnosed in 69,140 females and 24,530 died (Siegel et al., 2013). Indeed, colorectal cancer is the third most commonly diagnosed cancer in males and the second in females, with more than 1.2 million new cases and 608,700 deaths estimated to have occurred in 2008 (Center et al., 2009.Vitamin B2 (chemical formula: C17H20N4O6) also known as riboflavin . In fact, the flavin in riboflavin comes from flavus, the Latin word for yellow. (yellow enzymes play a role of hydrogen in the biological oxidation reduction). Vitamin B2 is one of many nutrients required to recycle glutathione, which is one of the most important antioxidants in the human body. (From a chemical standpoint, what B2 does is facilitate the conversion of oxidized glutathione into reduced glutathione.) (Yasuda and Hiraoka, 1999).Riboflavin is unique among the water-soluble vitamins in that milk and dairy products make the greatest contribution to its intake in Western diets. Meat and fish are also good sources of riboflavin, and certain fruit and vegetables, especially dark-green vegetables, contain reasonably high concentrations (Powers, 2003). Vitamin B2 has limited storage , So it need a food supplement Conclusions: This is the first meta-analysis to study links between vitamin B2 and colorectal cancer. We found vitamin B2 intake was inversely associated with risk of colorectal cancer. However, further research and large sample studies need to be conducted to better validate the result.

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“…America (Bird et al, 1996;Wurzelmann et al, 1996;Tseng et al, 1997;Kato et al, 1999; ACCEPTED MANUSCRIPT ACCEPTED MANUSCRIPT 7 Shaheen et al, 2003;Lee et al, 2004;Chan et al, 2005;Kabat et al, 2007;Ferrucci et al, 2009;Cross et al, 2010;Cross et al, 2011;Zhang et al, 2011), Uruguay (Deneo-Pellegrini et al, 1999, and Australia (van Lee et al, 2011).…”

Section: Methodsmentioning

confidence: 96%

Dietary Iron and Colorectal Cancer Risk: A Review of Human Population Studies

Ashmore

Rogers

Kelleher

et al. 2015

Critical Reviews in Food Science and Nutrition

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Iron is an essential micronutrient that is involved in many redox processes and serves as an integral component in various physiological functions. However, excess iron can cause tissue damage through its pro-oxidative effects, potentiating the development of many diseases such as cancer through the generation of reactive oxidative species. The two major forms of iron in the diet are heme and nonheme iron, both of which are found in several different foods. In addition to natural food sources, intake of nonheme iron may also come from fortified foods or in supplement form. This review summarizes the results of human population studies that have examined the role of dietary iron (heme and nonheme), heme iron alone, and iron from supplements in colorectal carcinogenesis.

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Selected Dietary Micronutrients and the Risk of Right- and Left-Sided Colorectal Cancers: A Case-Control Study in Western Australia

Cited by 28 publications

References 48 publications

Iron deficiency accelerates Helicobacter pylori–induced carcinogenesis in rodents and humans

Iron deficiency accelerates Helicobacter pylori–induced carcinogenesis in rodents and humans

Vitamin B2 Intake and the Risk of Colorectal Cancer: a Meta-Analysis of Observational Studies

Dietary Iron and Colorectal Cancer Risk: A Review of Human Population Studies

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