Diet, genetic factor and cancer in Japanese Brazilian

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(1)Cross-sectional studyWe obtained a 3 day dietary record form 166 randomly sampled Japanese Brazilians aged 47 to 75 years in Sao Paulo and compared these data with five Japanese populations in Japan. Japanese Brazilians consumed more sugar and sweats, beans, fruits, chickes and red meats, while less soybean products, vegetables and pickled vegetables. We tried to detect heterocyclic amine-DNA adducts such as dG-C8-MeIQx and dG-C8-PhIP in liver, kidney and colon tissues from autopsy cases and in colon tissues from colon cancer patients, however all samples were less than our detection limit of measurement method.(2)Case-control study of stomach cancerCases were 101 Japanese Brazilians and 245 non-Japanese Brazilian with stomach cancer and controls were 202 and 245 patients without cancer, respectively. Beef consumption was associated with increased risk of stomach cancer in Japanese, while this association was not found in non-Japanese. Vegetable intake was associated with reduced risk in non-Japanese, while not in Japanese. These discordance of dietary risk factors may be cause by different intake level of these foods between two groups. The distributions of RsaI polymorphism of CYPIIE1 were similar between cases and controls in both groups, however these were significantly different between Japanese and non-Japanese.