IRON, FOLATE AND FEMALE COLORECTAL CANCER--COHORT STUDY

描述：（改编自申请人的摘要）：尽管 大量证据表明，饮食中脂肪/肉类含量高， 水果/蔬菜作为结直肠癌风险的重要决定因素， 关于西方饮食的具体方面， 负责增加风险。 在这项前瞻性研究中， 申请人试图确定是否增加了身体铁储存和消耗 最近有人提出，叶酸水平会增加患结直肠癌的风险。 铁，富含高脂肪/肉类饮食，催化氧化反应， 产生氧自由基，通过诱导DNA损伤而致癌。 铁通常用于轻度贫血，尤其是女性， 许多流行的非处方多种维生素/矿物质药丸中含有。 叶酸在蔬菜和水果中含量丰富，被认为是微量营养素， 对保持原癌基因表达的正常控制至关重要。 这项拟议中的研究将是纽约大学女子学院的一个分支。 健康研究，一项正在进行的由国家癌症研究所资助的关于激素和 环境因素和妇女的慢性病。 的可用性 该资源将使研究者能够在 通过获取血液样本和流行病学 在癌症诊断之前获得的信息。 主要 本提案的目的是评估（1）血清水平升高 铁蛋白和转铁蛋白的饱和度， 增加的身体铁储存的指标;和（2）血清铁水平降低 叶酸和血清同型半胱氨酸水平升高与 女性患结肠直肠癌的风险。 这项研究的结果可以提供 科学证据将用于设计未来的饮食干预措施 用于结直肠癌的初级预防。 此外，可用性 所有队列成员的基线饮食数据将使研究人员 评估叶酸和铁的膳食摄入量与 在调整其他宏观和微观因素后， 营养素

DESCRIPTION: (Adapted from the Applicant's Abstract): Despite a substantial body of evidence suggesting a diet high in fat/meat and low in fruit/vegetables as an important determinant of colorectal cancer risk, little is known as to what specific aspects of the Western diet are responsible for the increased risk. In this prospective study, the applicants seek to determine whether increased body iron stores and depleted folate status enhance colorectal cancer risk, as it was proposed recently. Iron, which abounds in high fat/meat diet, catalyses oxidation reactions to produce oxygen radicals that may be carcinogenic by inducing damage to DNA. Iron is often prescribed for minor anemia, especially to women, and is contained in many popular over-the-counter multi-vitamin/mineral pills. Folate, which is plentiful in vegetable and fruits, is micronutrient deemed essential to preserving the normal control of proto-oncogene expression. The proposed study will be a spin off of the New York University Women's Health Study, an ongoing NCI-funded prospective study of hormonal and environmental factors and chronic diseases in women. The availability of this resource will allow the investigators to conduct the proposed study in a very timely fashion by accessing blood specimens and epidemiologic information that has been obtained in advance of cancer diagnosis. The main objectives of this proposal are to assess whether (1) increased serum levels of ferritin and transferrin saturation which are the best available indicators of increased body iron stores; and (2) decreased levels of serum folate and increased serum homocysteine levles are associated with increased colorectal cancer risk in women. The findings from this study could provide scientific evidence to be utilized in design of future dietary interventions for primary prevention of colorectal cancer. In addition, the availability of baseline dietary data for all cohort members will allow the investigators to assess the relationships of dietary intake of folate and iron to subsequent colorectal cancer risk after adjusting for other macro and micro nutrients.