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Original Summaries of Selected CANCERLIT Abstracts.
Diet, Genes and Cancer
Last modified on:
Tuesday, April 20, 1999 10:52:30
Copyright © 1994-2008, Information Ventures, Inc.
The Japanese are often used as an example of low rates for certain cancers due to a low-fat, low red-meat diet. Studies have focused on the Hawaiian Japanese cancer rates to determine the influence of altered lifestyle on cancer rates in immigrants and their descendants. In one study (ICDB/95609461), Hawaiian Japanese were found to have high colorectal cancer rates. Compared to Japanese, Caucasians had a similar calorie intake but a greater total fat intake (p=0.01). However, Japanese were found to have a 50% greater intake of red meat (p=0.001) and processed meat (p=0.01). Consistent with past studies, red meat intake was associated with a two-fold increase in colorectal cancer risk for the high compared to the low tertile of intake in both ethnic groups. Interestingly, study of subject genotypes for NAT2 and CYP1A1, two genes involved in the metabolism of carcinogens in red meat (heterocyclic amines and polycyclic aromatic hydrocarbons, respectively), showed that the genotypes suspected to be associated with a greater colorectal cancer risk were notably more common in Japanese.
September, 1995
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