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Original Article
- The Risk of Gastric Cancer in Koreans according to Smoking, Drinking, Diet, and the Genetic Polymorphisms of Glutathione S-Transferases and L-myc Protooncogene
- Jin Woo Park, Young Jin Song, Hyo Yung Yun, Heon Kim, Yoon Ok Ahn, Sang Joon Kim, Jin Pok Kim, Jong Won Kang, Hong Mei Nan, Yong Dae Kim
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Journal of the Korean Cancer Association 2000;32(6): 997-1006.
1Departments of Surgery, College of Medicine, Chungbuk National University, Cheongju, Korea.
2Departments of Preventive Medicine, College of Medicine, Chungbuk National University, Cheongju, Korea. kimheon@med.chungbuk.ac.kr
3Departments of Preventive Medicine, Seoul National University College of Medicine, Korea.
4Departments of Surgery, Seoul National University College of Medicine, Seoul, Korea.
5Korean Gastric Cancer Center, Inje University Seoul Paik Hospital, Seoul, Korea.
2Departments of Preventive Medicine, College of Medicine, Chungbuk National University, Cheongju, Korea. kimheon@med.chungbuk.ac.kr
3Departments of Preventive Medicine, Seoul National University College of Medicine, Korea.
4Departments of Surgery, Seoul National University College of Medicine, Seoul, Korea.
5Korean Gastric Cancer Center, Inje University Seoul Paik Hospital, Seoul, Korea.
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Abstract
PURPOSE
This study was performed to investigate the interaction of genetic polymorphisms of glutathione S-transferases and L-myc proto-oncogene with smoking, drinking, and dietary factors in the carcinogenesis of gastric cancer.
MATERIALS AND METHODS
Two hundred and four gastric cancer patients and 1:1 matched hospital controls were the study subjects. They were interviewed with a questionnaire including alcohol consumption, smoking and dietary habit. We investigated genetic polymorphisms of GSTM1, GSTT1 and L-myc genes using PCR-RFLP techniques.
RESULTS
Smoking and soybean paste stew were risk factors and doughnut, fried potato, welsh onion, rice cake, seaweed, slices of raw fish, melon, tomato, garlic and onion were protective factors of gastric cancer. The odds ratios of some food items changed significantly according to the genotypes; green vegetables and pork according to the GSTM1 genotype; pork, soybean curd, steamed or hard-boiled soybean and welsh onion according to the GSTT1 genotype; rice cake and garlic according to the L-myc proto-oncogene genotype.
CONCLUSION
These results suggest that the genetic polymorphisms of GSTM1, GSTT1 and L-myc genes might modify the effects of environmental factors on gastric cancer possibly by engaging in the metabolism of food, alcohol and cigarette smoke.
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