Background: Dietary arginine and meat consumption are implicated in colorectal cancer (CRC) progression via polyamine-dependent processes. Polymorphism in the polyamine-regulatory gene, ornithine decarboxylase 1 (Odc1, rs2302615) is prognostic for CRC-specific mortality. Here, we examined joint effects of meat consumption and Odc1 polymorphism on CRC-specific mortality.
Materials And Methods: The analytic cohort was comprised of 329 incident stage I-III CRC cases diagnosed 1994-1996 with follow- up through March 2008. Odc1 genotyping was conducted using primers that amplify a 172-bp fragment containing the polymorphic base at +316. Dietary questionnaires were administered at cohort entry. Multivariate Cox proportional hazards regression analysis for CRC-specific mortality was stratified by tumor, node, metastasis (TNM) stage, and adjusted for clinically relevant variables, plus meat consumption (as a continuous variable, i.e., the number of medium-sized servings/week), Odc1 genotype, and a term representing the meat consumption and Odc1 genotype interaction. The primary outcome was the interaction of Odc1 and meat intake on CRC-specific mortality, as assessed by departures from multiplicative joint effects.
Results: Odc1 genotype distribution was 51% GG, 49% GA/AA. In the multivariate model, there was a significant interaction between meat consumption and Odc1 genotype, P-int = 0.01. Among Odc1 GA/AA CRC cases in meat consumption Quartiles 1-3, increased mortality risk was observed when compared to GG cases (adjusted hazards ratio (HR) = 7.06 [95% CI 2.34-21.28]) - a difference not found among cases in the highest dietary meat consumption Quartile 4.
Conclusions: Effects of meat consumption on CRC-specific mortality risk differ based on genetic polymorphism at Odc1. These results provide further evidence that polyamine metabolism and its modulation by dietary factors such as meat may have relevance to CRC outcomes.
Download full-text PDF |
Source |
---|---|
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3516190 | PMC |
http://dx.doi.org/10.4103/1477-3163.104004 | DOI Listing |
Appetite
December 2024
MAPP - Centre for Research on Customer Relations in the Food Sector, Department of Management, Aarhus University, Fuglesangsalle 4, 8210 Aarhus, Denmark. Electronic address:
The global environmental issues require that we redesign food systems. Transitioning towards more plant-based diets is crucial, but there is a gap observed between consumers' intention and behaviour. We propose that businesses in the food sector can play a role by challenging their potential customers to overcome the gap.
View Article and Find Full Text PDFAnnu Rev Food Sci Technol
December 2024
3PBL Netherlands Environmental Assessment Agency, The Hague, The Netherlands.
Consumer resistance significantly impedes the transition from animal-derived proteins to alternative protein sources through a dual mechanism: consumer reluctance to change entrenched meat-eating habits and hesitation among policymakers, marketers, and practitioners due to anticipated resistance. The concept of resistance is intricate and viewed diversely across research disciplines. We conducted an extensive systematic literature review supplemented by an artificial intelligence-based approach.
View Article and Find Full Text PDFJ Nutr Sci
December 2024
Department of Nutrition and Dietetics, Institute of Health, Jimma University, Jimma, Ethiopia.
Animal source foods (ASFs) are diverse and heterogeneous, including unprocessed red meat, processed meat, poultry, eggs, seafood, milk, cheese, and yoghurt. It is essential for preventing malnutrition and its consequences among vulnerable populations, including infants, young children, adolescents, women of reproductive age, and pregnant and lactating women. Understanding the intakes of ASF among adolescents and associated factors is critical for establishing priorities to promote its consumption and enhance growth and development during this period.
View Article and Find Full Text PDFInt J Circumpolar Health
December 2025
Sahtú Renewable Resources Board, Tulít'a, Canada.
Country foods (i.e. wild traditional food) are associated with improved nutrition for northern populations.
View Article and Find Full Text PDFFood Chem
December 2024
Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 17546, Republic of Korea. Electronic address:
Scaffolds are three-dimensional biomaterials that act as structural blueprint for cultured meat precursor cells. The advancement of scaffold fabrication techniques and the development of novel scaffolds specifically designed for cultured meat are evident in numerous scaffold-based cultured meat reports, highlighting the advantages of the scaffolds using different characterization and evaluation techniques encompassing the physical, mechanical, chemical, and biological features of the scaffolds. Considering the potential of scaffolds to be included in cultured meat products, standardization of evaluation techniques could aid in preventing misrepresentation and possible food safety concerns in cultured meat production.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!