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©2013 Baishideng Publishing Group Co.
World J Gastroenterol. Mar 21, 2013; 19(11): 1778-1787
Published online Mar 21, 2013. doi: 10.3748/wjg.v19.i11.1778
Published online Mar 21, 2013. doi: 10.3748/wjg.v19.i11.1778
Table 1 Characteristics of the study subjects
Variables | n (%) |
All subjects | 184 |
Age (mean ± SD), yr | 59.8 ± 11.3 (range: 23-83) |
Gender | |
Male | 124 (67.4) |
Female | 60 (32.6) |
Helicobacter pylori infection | |
Negative | 20 (10.9) |
Positive | 164 (89.1) |
CagA status | |
Negativ | 125 (67.9) |
Positive | 59 (32.1) |
RUNX3 methylation | |
Negative | 78 (42.4) |
Positive | 106 (57.6) |
RUNX3 expression | |
Positive | 67 (56.3) |
Negative | 52 (43.7) |
Table 2 Distribution of age, gender, Helicobacter pylori infection, CagA status, and RUNX3 expression according to RUNX3 methylation status n (%)
Variables | RUNX3 methylation (+) | RUNX3 methylation (-) | P value |
Age (mean ± SD), yr | 60.5 ± 11.2 | 58.7 ± 11.5 | 0.290 |
Gender | 0.648 | ||
Male | 70 (56.5) | 36 (67.4) | |
Female | 54 (43.5) | 24 (40.0) | |
Helicobacter pylori infection | 0.234 | ||
Negative | 14 (13.2) | 6 (7.7) | |
Positive | 92 (86.8) | 72 (92.3) | |
CagA status | 0.997 | ||
Negative | 72 (67.9) | 53 (68.0) | |
Positive | 34 (32.1) | 25 (32.0) | |
RUNX3 expression | 0.007 | ||
Positive | 34 (46.6) | 33 (71.7) | |
Negative | 39 (53.4) | 13 (28.3) |
Table 3 Associations between dietary factors and RUNX3 methylation risk, according to CagA status
Total subjects | CagA(-) or H. pylori (-) | CagA(+) | ||||
Methylated/unmethylated | OR (95%CI)1 | Methylated/unmethylated | OR (95%CI)1 | Methylated/unmethylated | OR (95%CI)1 | |
Nuts | ||||||
Low | 36/40 | 1.0 | 26/23 | 1.0 | 10/17 | 1.0 |
High | 70/38 | 1.65 (0.86-3.18) | 46/30 | 1.10 (0.49-2.49) | 24/8 | 4.28 (1.19-15.49)23 |
Vegetables | ||||||
Low | 65/39 | 1.0 | 47/26 | 1.0 | 18/13 | 1.0 |
High | 41/39 | 0.58 (0.31-1.07) | 25/27 | 0.49 (0.23-1.03) | 16/12 | 0.78 (0.27-2.36) |
Fruits | ||||||
Lo | 69/39 | 1.0 | 51/31 | 1.0 | 18/8 | 1.0 |
High | 37/39 | 0.50 (0.27-0.93)3 | 21/22 | 0.55 (0.26-1.19) | 16/17 | 0.32 (0.10-1.06) |
Meat | ||||||
Low | 39/40 | 1.0 | 26/28 | 1.0 | 13/12 | 1.0 |
High | 67/38 | 1.68 (0.91-3.12) | 46/25 | 1.83 (0.87-3.87) | 21/13 | 1.30 (0.41-4.10) |
Egg | ||||||
Low | 32/40 | 1.0 | 21/29 | 1.0 | 11/11 | 1.0 |
High | 74/38 | 2.15 (1.14-4.08)3 | 51/24 | 2.64 (1.21-5.75)3 | 23/14 | 1.57 (0.48-5.23) |
Chicken | ||||||
Low | 34/39 | 1.0 | 20/26 | 1.0 | 14/13 | 1.0 |
High | 72/39 | 1.78 (0.93-3.41) | 52/27 | 2.24 (1.02-4.95)3 | 20/12 | 0.95 (0.27-3.39) |
Seaweeds | ||||||
Low | 64/39 | 1.0 | 43/30 | 1.0 | 21/9 | 1.0 |
High | 42/39 | 0.63 (0.35-1.16) | 29/23 | 0.89 (0.43-1.87) | 13/16 | 0.23 (0.07-0.79)3 |
Alliums | ||||||
Low | 66/40 | 1.0 | 43/28 | 1.0 | 23/11 | 1.0 |
High | 40/38 | 0.55 (0.30-1.01) | 29/25 | 1.71 (0.34-1.48) | 11/14 | 0.28 (0.09-0.92)3 |
Fish | ||||||
Low | 61/39 | 1.0 | 40/29 | 1.0 | 21/10 | 1.0 |
High | 45/39 | 0.69 (0.38-1.27) | 32/24 | 0.89 (0.43-1.85) | 13/15 | 0.44 (0.14-1.33) |
Table 4 Associations between micronutrients and mineral salts intake and RUNX3 methylation risk, according to CagA status
Total subjects | CagA(-) or H. pylori (-) | CagA(+) | ||||
Methylated/unmethylated | OR (95%CI)1 | Methylated/unmethylated | OR (95%CI)1 | Methylated/unmethylated | OR (95%CI)1 | |
Protein | ||||||
Low | 54/39 | 1.0 | 35/26 | 1.0 | 19/13 | 1.0 |
High | 52/39 | 0.90 (0.50-1.64) | 37/27 | 0.95 (0.46-1.95) | 15/12 | 0.86 (0.29-2.57) |
Fat | ||||||
Low | 60/39 | 1.0 | 38/23 | 1.0 | 22/16 | 1.0 |
High | 46/39 | 0.74 (0.21-1.35) | 34/30 | 0.66 (0.32-1.36) | 12/9 | 0.98 (0.30-3.25) |
Carbohydrate | ||||||
Low | 71/39 | 1.0 | 53/28 | 1.0 | 18/11 | 1.0 |
High | 35/39 | 0.48 (0.25-0.91)3 | 19/25 | 0.41 (0.19-0.90)3 | 16/14 | 0.53 (0.15-1.91) |
Vitamin A | ||||||
Low | 57/39 | 1.0 | 36/27 | 1.0 | 21/12 | 1.0 |
High | 49/39 | 0.73 (0.40-1.35) | 36/26 | 0.88 (0.42-1.86) | 13/13 | 0.51 (0.17-1.56) |
Vitamin B1 | ||||||
Low | 65/40 | 1.0 | 48/24 | 1.0 | 17/15 | 1.0 |
High | 41/38 | 0.67 (0.36-1.22) | 24/29 | 0.42 (0.20-0.89)23 | 17/10 | 2.04 (0.63-6.62)2 |
Vitamin B2 | ||||||
Lo | 56/39 | 1.0 | 37/25 | 1.0 | 19/14 | 1.0 |
High | 50/39 | 0.81 (0.44-1.48) | 35/28 | 0.77 (0.37-1.62) | 15/11 | 0.97 (0.33-2.85) |
Vitamin C | ||||||
Low | 66/39 | 1.0 | 50/31 | 1.0 | 16/8 | 1.0 |
High | 40/39 | 0.56 (0.30-1.04) | 22/22 | 0.59 (0.27-1.29) | 18/17 | 0.38 (0.11-1.28) |
Vitamin E | ||||||
Low | 73/39 | 1.0 | 54/24 | 1.0 | 19/15 | 1.0 |
High | 33/39 | 0.47 (0.26-0.88)3 | 18/29 | 0.29 (0.13-0.62)23 | 15/10 | 1.30 (0.42-4.05)2 |
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Citation: Zhang YW, Eom SY, Yim DH, Song YJ, Yun HY, Park JS, Youn SJ, Kim BS, Kim YD, Kim H. Evaluation of the relationship between dietary factors,
CagA -positiveHelicobacter pylori infection, andRUNX3 promoter hypermethylation in gastric cancer tissue. World J Gastroenterol 2013; 19(11): 1778-1787 - URL: https://www.wjgnet.com/1007-9327/full/v19/i11/1778.htm
- DOI: https://dx.doi.org/10.3748/wjg.v19.i11.1778