TITLE

Oxidative stress-related genotypes, fruit and vegetable consumption and breast cancer risk

AUTHOR(S)
Li, Yulin; Ambrosone, Christine B.; McCullough, Marjorie J.; Ahn, Jiyoung; Stevens, Victoria L.; Thun, Michael J.; Chi-Hong, Chen
PUB. DATE
May 2009
SOURCE
Carcinogenesis;May2009, Vol. 30 Issue 5, p777
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
Dietary antioxidants may interact with endogenous sources of pro- and antioxidants to impact breast cancer risk. A nested case–control study of postmenopausal women (505 cases and 502 controls) from the Cancer Prevention Study-II Nutrition Cohort was conducted to examine the interaction between oxidative stress-related genes and level of vegetable and fruit intake on breast cancer risk. Genetic variations in catalase (CAT) (C−262T), myeloperoxidase (MPO) (G−463A), endothelial nitric oxide synthase (NOS3) (G894T) and heme oxygenase-1 (HO-1) [(GT)n dinucleotide length polymorphism] were not associated with breast cancer risk. Women carrying the low-risk CAT CC [odds ratio (OR) = 0.75, 95% confidence interval (CI) 0.50–1.11], NOS3 TT (OR = 0.54, 95% CI = 0.26–1.12, P-trend = 0.10) or HO-1 S allele and MM genotype (OR = 0.56, 95% CI = 0.37–0.55), however, were found to be at non-significantly reduced breast cancer risk among those with high vegetable and fruit intake (≥median; P-interactions = 0.04 for CAT, P = 0.005 for NOS3 and P = 0.07 for HO-1). Furthermore, those with ≥4 putative low-risk alleles in total had significantly reduced risk (OR = 0.53, 95% CI = 0.32–0.88, P-interaction = 0.006) compared with those with ≤2 low-risk alleles. In contrast, among women with low vegetable and fruit intake (CAT CC (OR = 1.33, 95% CI = 0.89–1.99), NOS3 TT (OR = 2.93, 95% CI = 1.38–6.22) and MPO AA (OR = 2.09, 95% CI = 0.73–5.95) genotypes appeared to be associated with raised breast cancer risk, with significantly increased risks observed in those with ≥4 low-risk alleles compared with participants with ≤2 low-risk alleles (OR = 1.77, 95% CI = 1.05–2.99, P-interaction = 0.006). Our results support the hypothesis that there are joint effects of endogenous and exogenous antioxidants.
ACCESSION #
38901093

 

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