Protective effect of dietary micronutrients on gastric cancer risk among Jordanians / Efecto protector de los micronutrientes de la dieta ante el riesgo de cáncer gástrico entre jordanos

Objective: several dietary and non-dietary factors and genetic predisposition may play an important role in gastric carcinogenesis. The findingsabout associations between micronutrients and gastric cancer (GC) is still inconsistent. This study aimed to investigate the effect of dietarymicronutrients on gastric cancer risk.Methods: a case-control study comprised of 173 GC (107 males: 66 females) patients and 313 (190 males: 123 females) population-basedcontrols matched for age, occupation, and marital status. Demographics, medical history, physical activity, and nutrient intake information werecollected using reliable interview-based questionnaires. Information on dietary micronutrient intake was collected from the participants using avalidated food frequency questionnaire (FFQ). Multinomial logistic regression was used to calculate Odds ratios (ORs) and their corresponding95 % confidence intervals (CIs) and evaluate associations between dietary micronutrients and GC risk.Results: GC was inversely associated with the consumption of vitamin A, beta-carotene, vitamins D, E, K, B2, B3, B6, B12, and C, folate, chromium,iodine, and selenium. Additionally, a protective effect was observed for consumption of calcium, copper, iron, magnesium, phosphate, sodium,and zinc. In almost all the micronutrients, the second tertile showed a more pronounced reduction in GC risk as compared to the first tertile.Conclusions: our data support favorable effects of dietary consumption of some vitamins and minerals against GC ris.(AU)

Objetivo: varios factores dietéticos y no dietéticos y predisposiciones genéticas pueden jugar un papel importante en la carcinogénesis gástrica.Los hallazgos sobre las asociaciones entre los micronutrientes y el cáncer gástrico (CG) aún son inconsistentes.Métodos: este estudio tuvo como objetivo investigar el efecto de los micronutrientes sobre el riesgo de cáncer gástrico. Métodos: Un estudio de casos ycontroles comprendió 173 pacientes con GC (107 hombres: 66 mujeres) y 313 (190 hombres: 123 mujeres) controles basados en la población empa-rejados por edad, ocupación y estado civil. La información demográfica, el historial médico, la actividad física y la ingesta de nutrientes se recopilaronmediante cuestionarios confiables basados en entrevistas. La información sobre la ingesta de micronutrientes en la dieta se recopiló de los participantesmediante un cuestionario de frecuencia de alimentos (FFQ) validado. Se utilizó la regresión logística multinomial para calcular las razones de probabilidad(OR) y sus correspondientes intervalos de confianza (IC) del 95 % y evaluar las asociaciones entre los micronutrientes de la dieta y el riesgo de GC.Resultados: la GC se asoció inversamente con el consumo de vitamina A, betacaroteno, vitaminas D, E, K, B2, B3, B6, B12 y C, folatos, cromo,yodo y selenio. Adicionalmente, se observó un efecto protector para el consumo de calcio, cobre, hierro, magnesio, fosfato, sodio y zinc. En casitodos los micronutrientes, el tercer tercil mostró una reducción más pronunciada del riesgo de CG en comparación con el primer tercil en hombres.Por el contrario, el segundo tercil exhibió un nivel de protección significativamente marcado en comparación con el primer tercil en mujeres.Conclusiones: nuestros datos respaldan los efectos favorables del consumo dietético de algunas vitaminas y minerales para el riesgo dedesarrollar cáncer gástrico.(AU)

Protective effect of dietary micronutrients on gastric cancer risk among Jordanians.

Introduction: Objective: several dietary and non-dietary factors and genetic predisposition may play an important role in gastric carcinogenesis. The findings about associations between micronutrients and gastric cancer (GC) is still inconsistent. This study aimed to investigate the effect of dietary micronutrients on gastric cancer risk. Methods: a case-control study comprised of 173 GC (107 males: 66 females) patients and 313 (190 males: 123 females) population-based controls matched for age, occupation, and marital status. Demographics, medical history, physical activity, and nutrient intake information were collected using reliable interview-based questionnaires. Information on dietary micronutrient intake was collected from the participants using a validated food frequency questionnaire (FFQ). Multinomial logistic regression was used to calculate Odds ratios (ORs) and their corresponding 95 % confidence intervals (CIs) and evaluate associations between dietary micronutrients and GC risk. Results: GC was inversely associated with the consumption of vitamin A, beta-carotene, vitamins D, E, K, B2, B3, B6, B12, and C, folate, chromium, iodine, and selenium. Additionally, a protective effect was observed for consumption of calcium, copper, iron, magnesium, phosphate, sodium, and zinc. In almost all the micronutrients, the second tertile showed a more pronounced reduction in GC risk as compared to the first tertile. Conclusions: our data support favorable effects of dietary consumption of some vitamins and minerals against GC risk.

Introducción: Objetivo: varios factores dietéticos y no dietéticos y predisposiciones genéticas pueden jugar un papel importante en la carcinogénesis gástrica. Los hallazgos sobre las asociaciones entre los micronutrientes y el cáncer gástrico (CG) aún son inconsistentes. Métodos: este estudio tuvo como objetivo investigar el efecto de los micronutrientes sobre el riesgo de cáncer gástrico. Métodos: Un estudio de casos y controles comprendió 173 pacientes con GC (107 hombres: 66 mujeres) y 313 (190 hombres: 123 mujeres) controles basados en la población emparejados por edad, ocupación y estado civil. La información demográfica, el historial médico, la actividad física y la ingesta de nutrientes se recopilaron mediante cuestionarios confiables basados en entrevistas. La información sobre la ingesta de micronutrientes en la dieta se recopiló de los participantes mediante un cuestionario de frecuencia de alimentos (FFQ) validado. Se utilizó la regresión logística multinomial para calcular las razones de probabilidad (OR) y sus correspondientes intervalos de confianza (IC) del 95 % y evaluar las asociaciones entre los micronutrientes de la dieta y el riesgo de GC. Resultados: la GC se asoció inversamente con el consumo de vitamina A, betacaroteno, vitaminas D, E, K, B2, B3, B6, B12 y C, folatos, cromo, yodo y selenio. Adicionalmente, se observó un efecto protector para el consumo de calcio, cobre, hierro, magnesio, fosfato, sodio y zinc. En casi todos los micronutrientes, el tercer tercil mostró una reducción más pronunciada del riesgo de CG en comparación con el primer tercil en hombres. Por el contrario, el segundo tercil exhibió un nivel de protección significativamente marcado en comparación con el primer tercil en mujeres. Conclusiones: nuestros datos respaldan los efectos favorables del consumo dietético de algunas vitaminas y minerales para el riesgo de desarrollar cáncer gástrico.

Polymorphisms in the stearoyl-CoA desaturase gene modify blood glucose response to dietary oils varying in MUFA content in adults with obesity.

Diets varying in SFA and MUFA content can impact glycaemic control; however, whether underlying differences in genetic make-up can influence blood glucose responses to these dietary fatty acids is unknown. We examined the impact of dietary oils varying in SFA/MUFA content on changes in blood glucose levels (primary outcome) and whether these changes were modified by variants in the stearoyl-CoA desaturase (SCD) gene (secondary outcome). Obese men and women participating in the randomised, crossover, isoenergetic, controlled-feeding Canola Oil Multicenter Intervention Trial II consumed three dietary oils for 6 weeks, with washout periods of ˜6 weeks between each treatment. Diets studied included a high SFA/low MUFA Control oil (36·6 % SFA/28·2 % MUFA), a conventional canola oil (6·2 % SFA/63·1 % MUFA) and a high-oleic acid canola oil (5·8 % SFA/74·7 % MUFA). No differences in fasting blood glucose were observed following the consumption of the dietary oils. However, when stratified by SCD genotypes, significant SNP-by-treatment interactions on blood glucose response were found with additive models for rs1502593 (P = 0·01), rs3071 (P = 0·02) and rs522951 (P = 0·03). The interaction for rs3071 remained significant (P = 0·005) when analysed with a recessive model, where individuals carrying the CC genotype showed an increase (0·14 (sem 0·09) mmol/l) in blood glucose levels with the Control oil diet, but reductions in blood glucose with both MUFA oil diets. Individuals carrying the AA and AC genotypes experienced reductions in blood glucose in response to all three oils. These findings identify a potential new target for personalised nutrition approaches aimed at improving glycaemic control.

Dietary inflammatory index and odds of breast cancer: A case-control study.

Breast cancer (BrCA) is one of the most commonly diagnosed cancers and is the leading cause of cancer deaths in women worldwide. This study aimed to examine the association between the dietary inflammatory index (DII®) and BrCA among Jordanian women. A total of 400 adult women were enrolled into this case-control study. Cases were 200 women recently diagnosed with BrCA selected from the two hospitals that provide cancer therapy in Jordan. They were matched on age, income, and marital status with 200 BrCA-free controls. DII scores were calculated from dietary data that were collected in a face-to-face interview conducted between October 2016 and September 2017 using a validated food frequency questionnaire. Conditional logistic regression models were used to calculate odds ratios (ORs) and 95% CIs. The study results revealed no significant associations between DII scores in relation to the odds of developing BrCA after multivariable adjustment including age, education, total energy, BMI, number of pregnancy, contraceptive use, lactation, smoking, and family history of BrCA. Stratified analyses by obesity status showed that overweight/obese participants in the highest DII tertile had a >75% increased BrCA risk (OR of 1.77 [95% CI, 1.01-3.12]) compared with participants in the lowest tertile, after adjusting for age. The results from this study showed no significant relationship between the proinflammatory potential of the diet and BrCA risk in the overall study population. However, results stratified by weight category indicated an effect of diet-associated inflammation on BrCA risk in the overweight/obese group. Results of the study are consistent with a recommendation aimed at maintaining higher diet quality, that is, adopting healthy diets characterized by low DII scores in order to reduce the risk for BrCA.

Fruit and vegetable consumption and cardiovascular diseases among Jordanians: a case-control study.

OBJECTIVES: Fruit and vegetable intake has been reported as one of the significant protective factors against the development of cardiovascular diseases (CVD). This study aimed to assess the possible preventive effect of fruit and vegetable consumption on developing CVD. METHODS: A total of 398 participants (205 cases and 193 controls) referred for elective coronary angiography with clinical suspicion of coronary artery disease to Prince Hamza Hospital in Amman were enrolled in this case-control study. Dietary data were collected separately from each patient using interview-based food frequency questionnaire. RESULTS: The findings of the present study revealed that a total consumption of 3 servings of vegetable per day decreased significantly the risk of CVD to about 54% (OR = 0.46, 95% CI: 0.22-0.97, p = 0.033). Consumption of banana was found to reduce the risk of CVD to about 44% and 62% when consuming 1-2 and 3-6 servings/week, respectively, with p-value for trend 0.004. For the vegetables, the consumption of grape leaves and stuffed vegetables in general was significantly associated with lower risk of CVD. Increasing cauliflower consumption of 1-2 servings per week decreased CVD risk to about 37% (OR = 0.63, 95% CI: 0.38-0.98). Consuming up to 3-6 servings per week of mixed vegetables (OR = 0.10, 95% CI: 0.01-0.83) and onion (OR = 0.42, 95% CI: 0.22-0.80) revealed an inverse association with CVD development. CONCLUSIONS: Adding to the present evidence, consumption of some fruits and vegetables could be considered as preventive factor against developing CVD. However, the association of consuming vegetables with preventing CVD was higher than the fruit consumption.

Common Variants in Lipid Metabolism-Related Genes Associate with Fat Mass Changes in Response to Dietary Monounsaturated Fatty Acids in Adults with Abdominal Obesity.

BACKGROUND: Different fatty acids (FAs) can vary in their obesogenic effect, and genetic makeup can contribute to fat deposition in response to dietary FA composition. However, the antiobesogenic effects of the interactions between dietary MUFAs and genetics have scarcely been tested in intervention studies. OBJECTIVE: We evaluated the overall (primary outcome) and genetically modulated (secondary outcome) response in body weight and fat mass to different levels of MUFA consumption. METHODS: In the Canola Oil Multicenter Intervention Trial II, a randomized, crossover, isocaloric, controlled-feeding multicenter trial, 44 men and 71 women with a mean age of 44 y and an increased waist circumference (men ∼108 cm and women ∼102 cm) consumed each of 3 oils for 6 wk, separated by four 12-wk washout periods. Oils included 2 high-MUFA oils-conventional canola and high-oleic canola (<7% SFAs, >65% MUFAs)-and 1 low-MUFA/high-SFA oil blend (40.2% SFAs, 22.0% MUFAs). Body fat was measured using DXA. Five candidate single-nucleotide polymorphisms (SNPs) were genotyped using qualitative PCR. Data were analyzed using a repeated measures mixed model. RESULTS: No significant differences were observed in adiposity measures following the consumption of either high-MUFA diet compared with the low-MUFA/high-SFA treatment. However, when stratified by genotype, 3 SNPs within lipoprotein lipase (LPL), adiponectin, and apoE genes influenced, separately, fat mass changes in response to treatment (n = 101). Mainly, the LPL rs13702-CC genotype was associated with lower visceral fat (high-MUFA: -216.2 ± 58.6 g; low-MUFA: 17.2 ± 81.1 g; P = 0.017) and android fat mass (high-MUFA: -267.3 ± 76.4 g; low-MUFA: -21.7 ± 102.2 g; P = 0.037) following average consumption of the 2 high-MUFA diets. CONCLUSIONS: Common variants in LPL, adiponectin, and apoE genes modulated body fat mass response to dietary MUFAs in an isocaloric diet in adults with abdominal obesity. These findings might eventually help in developing personalized dietary recommendations for weight control. The trial was registered at clinicaltrials.gov as NCT02029833 (https://www.clinicaltrials.gov/ct2/show/NCT02029833?cond=NCT02029833&rank=1).

Subcutaneous and visceral fat volumes measured by MRI and their relationships with nutrient intakes among adults.

BACKGROUND AND OBJECTIVES: Types and amounts of nutrients may influence the volume of subcutaneous adipose tissue (SAT) and visceral adipose tissue (VAT). This study targeted to investigate the relationship between SAT and VAT volumes and macro- and micronutrients intake among adults. METHODS AND STUDY DESIGN: Data were collected via a private face-to-face interview, in which diet history was obtained using validated quantitative food frequency questionnaire. The different fat volumes were assessed using magnetic resonance imaging (MRI) scanning. RESULTS: Participants with the lowest VAT volume had the highest intake of saturated fats, monounsaturated fatty acids and omega-3 and omega-6 fatty acids (p<0.05). VAT volume was significantly associated with the highest level of total energy and energy from carbohydrate consumption among participants while significantly associated with the lowest energy intake from fat among participants (p=0.013). There was a significant relationship with the highest consumption of total carbohydrate, soluble fiber, and insoluble fiber and VAT volume (p<0.05). Participants in the highest VAT volume had significantly the highest intake of vitamin A, ß- carotene, and copper. CONCLUSIONS: This study underscores the importance of quantifying depot-specific body fat and highlights the unique responsiveness of various fat depots to dietary intake.

Diets Enriched with Conventional or High-Oleic Acid Canola Oils Lower Atherogenic Lipids and Lipoproteins Compared to a Diet with a Western Fatty Acid Profile in Adults with Central Adiposity.

BACKGROUND: Novel oils high in monounsaturated fatty acids (MUFAs) and low in saturated fatty acids (SFAs) are an alternative to partially hydrogenated oils high in trans-unsaturated fatty acids. There is widespread use of high-MUFA oils across the food industry; however, limited knowledge of their cardiovascular impact exists. OBJECTIVES: We investigated the effects of diets containing canola oil, high-oleic acid canola oil (HOCO), and a control oil blend (diet formulated to emulate a Western fat profile) on lipids, lipoproteins, and apolipoproteins (apos), as secondary outcomes of the trial. METHODS: In a multi-center, double-blind, randomized, 3-period crossover, controlled feeding trial, men (n = 44) and women (n = 75) with a mean age of 44 y, mean body mass index (BMI; in kg/m2) of 31.7, and an increased waist circumference plus ≥1 metabolic syndrome criteria consumed prepared, weight-maintenance diets containing canola oil [17.5% MUFAs, 9.2% polyunsaturated fatty acids (PUFAs), 6.6% SFAs], HOCO (19.1% MUFAs, 7.0% PUFAs, 6.4% SFAs), or control oil (10.5% MUFAs, 10.0% PUFAs, 12.3% SFAs) for 6 wk with ≥4-wk washouts. Fasting serum lipids were assessed at baseline and 6 wk. Diet effects were examined using a repeated measures mixed model. RESULTS: Compared with the control, canola and HOCO diets resulted in lower endpoint total cholesterol (TC; -4.2% and -3.4%; P < 0.0001), LDL cholesterol (-6.6% and -5.6%; P < 0.0001), apoB (-3.7% and -3.4%; P = 0.002), and non-HDL cholesterol (-4.5% and -4.0%; P = 0.001), with no differences between canola diets. The TC:HDL cholesterol and apoB:apoA1 ratios were lower after the HOCO diet than after the control diet (-3.7% and -3.4%, respectively). There were no diet effects on triglyceride, HDL cholesterol, or apoA1 concentrations. CONCLUSIONS: HOCO, with increased MUFAs at the expense of decreased PUFAs, elicited beneficial effects on lipids and lipoproteins comparable to conventional canola oil and consistent with reduced cardiovascular disease risk in adults with central adiposity. This trial was registered at www.clinicaltrials.gov as NCT02029833.

Dietary Fatty Acid Composition Modulates Obesity and Interacts with Obesity-Related Genes.

The prevalence of obesity is skyrocketing worldwide. The scientific evidence has associated obesity risk with many independent factors including the quality of dietary fat and genetics. Dietary fat exists as the main focus of dietary guidelines targeting obesity reduction. To prevent/minimize the adipogenic effect of dietary fatty acids (FA), intakes of long-chain saturated- and trans-FA should be reduced and substituted with unsaturated FA. The optimal proportions of dietary unsaturated FA are yet to be defined, along with a particular emphasis on the need to achieve a balanced ratio of n-3:n-6 polyunsaturated FA and to increase monounsaturated FA consumption at the expense of saturated FA. However, inter-individual variability in weight loss in response to a dietary intervention is evident, which highlights the importance of exploring gene-nutrient interactions that can further modulate the risk for obesity development. The quality of dietary fat was found to modulate obesity development by interacting with genes involved in fatty acid metabolism, adipogenesis, and the endocannabinoid system. This review summarizes the current knowledge on the effect of the quality of dietary fat on obesity phenotype and obesity-related genes. The evidence is not only supporting the modulatory effect of fat quality on obesity development but also presenting a number of interactions between obesity-related genes and the quality of dietary fat. The identified gene-FA interaction may have a clinical importance and holds a promise for the possibility of using genetically targeted dietary interventions to reduce obesity risk in the future.

Socio-demographic and dietary factors associated with obesity among female university students in Jordan.

OBJECTIVE: This study aimed to explore the socio-demographic and dietary factors that may be associated with obesity among female university students in Jordan. METHODS: A cross-sectional survey was carried out among 406 female students recruited from two universities in Jordan. Data were collected through self-reporting, using a previously validated questionnaire. Weight and height were measured and body mass index was calculated to determine the weight status of the participants. RESULTS: High educational level of mothers [odds ratio (OR)=1.25] and monthly pocket money of more than 200 Jordanian Dinars (OR=1.67) were found to be risk factors for obesity, whereas a sibling ranking of more than six was a protective factor (OR=0.31). Those who were eating from the university cafeteria had double the risk for obesity (OR=2.41) than those who did not. Regular eating of meals and snacking between meals were found to be protective factors (OR ranged from 0.42 to 0.79). Regular consumption of milk products, fruit, canned fruit juices, bakery products and legumes were found to be protective factors. In contrast, the regular consumption of potato chips (OR=1.35), chicken (OR=1.51), and fish (OR=1.45) were found to be risk factors for obesity. Using a chi-square test, none of the factors studied showed significant association with obesity. CONCLUSION: A program to promote healthy eating among university students in Jordan should consider the local socio-demographic and food behavior factors that could be related to obesity to ensure the effectiveness of such a program.