Diet, microbial virulence, and Helicobacter pylori-induced gastric cancer
Diet, microbial virulence, and Helicobacter pylori-induced gastric cancer
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DOI：
10.4161/gmic.26262
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发表时间：
2013-01-01
期刊：
影响因子：
12.2
通讯作者：
Peek, Richard M., Jr.
中科院分区：
文献类型：
--
作者：
Cover, Timothy L.;Peek, Richard M., Jr.
胃腺癌是世界范围内癌症相关死亡的主要原因，幽门螺杆菌感染是这种恶性肿瘤最强的已知危险因素之一。H.幽门螺杆菌菌株表现出高水平的遗传多样性，携带某些菌株类型（例如，含有cag致病岛或s1型vacA等位基因的菌株）的人患胃癌的风险高于携带其他菌株类型的人。胃癌的其他风险因素包括特定的人类遗传多态性和特定的饮食偏好（例如，高盐饮食或缺乏水果和蔬菜的饮食）。最后，缺铁性贫血是胃癌的一个危险因素。最近的研究提供了证据表明，胃癌的几个饮食危险因素直接影响H。pylori毒力在这篇综述文章中，我们讨论的机制，饮食可以调节H。pylori毒力，从而影响胃癌风险。
Gastric adenocarcinoma is a leading cause of cancer-related death worldwide, and Helicobacter pylori infection is one of the strongest known risk factors for this malignancy. H. pylori strains exhibit a high level of genetic diversity, and the risk of gastric cancer is higher in persons carrying certain strain types (for example, those that contain a cag pathogenicity island or type s1 vacA alleles) than in persons carrying other strain types. Additional risk factors for gastric cancer include specific human genetic polymorphisms and specific dietary preferences (for example, a high-salt diet or a diet deficient in fruits and vegetables). Finally, iron-deficiency anemia is a risk factor for gastric cancer. Recent studies have provided evidence that several dietary risk factors for gastric cancer directly impact H. pylori virulence. In this review article, we discuss mechanisms by which diet can modulate H. pylori virulence and thereby influence gastric cancer risk.