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Title: Genome-wide diet-gene interaction analyses for risk of colorectal cancer.
Authors: Figueiredo JC,  Hsu L,  Hutter CM,  Lin Y,  Campbell PT,  Baron JA,  Berndt SI,  Jiao S,  Casey G,  Fortini B,  Chan AT,  Cotterchio M,  Lemire M,  Gallinger S,  Harrison TA,  Le Marchand L,  Newcomb PA,  Slattery ML,  Caan BJ,  Carlson CS,  Zanke BW,  Rosse SA,  Brenner H,  Giovannucci EL,  Wu K,  Chang-Claude J,  Chanock SJ,  Curtis KR,  Duggan D,  Gong J,  Haile RW,  Hayes RB,  Hoffmeister M,  Hopper JL,  Jenkins MA,  Kolonel LN,  Qu C,  Rudolph A,  Schoen RE,  Schumacher FR,  Seminara D,  Stelling DL,  Thibodeau SN,  Thornquist M,  Warnick GS,  Henderson BE,  Ulrich CM,  Gauderman WJ,  Potter JD,  White E,  Peters U,  CCFR,  GECCO
Journal: PLoS Genet
Date: 2014 Apr
Branches: LTG, MEB, OD, OEEB
PubMed ID: 24743840
PMC ID: PMC3990510
Abstract: Dietary factors, including meat, fruits, vegetables and fiber, are associated with colorectal cancer; however, there is limited information as to whether these dietary factors interact with genetic variants to modify risk of colorectal cancer. We tested interactions between these dietary factors and approximately 2.7 million genetic variants for colorectal cancer risk among 9,287 cases and 9,117 controls from ten studies. We used logistic regression to investigate multiplicative gene-diet interactions, as well as our recently developed Cocktail method that involves a screening step based on marginal associations and gene-diet correlations and a testing step for multiplicative interactions, while correcting for multiple testing using weighted hypothesis testing. Per quartile increment in the intake of red and processed meat were associated with statistically significant increased risks of colorectal cancer and vegetable, fruit and fiber intake with lower risks. From the case-control analysis, we detected a significant interaction between rs4143094 (10p14/near GATA3) and processed meat consumption (OR = 1.17; p = 8.7E-09), which was consistently observed across studies (p heterogeneity = 0.78). The risk of colorectal cancer associated with processed meat was increased among individuals with the rs4143094-TG and -TT genotypes (OR = 1.20 and OR = 1.39, respectively) and null among those with the GG genotype (OR = 1.03). Our results identify a novel gene-diet interaction with processed meat for colorectal cancer, highlighting that diet may modify the effect of genetic variants on disease risk, which may have important implications for prevention.