Independent and combined effects of environmental factors and CYP2C19 polymorphisms on the risk of esophageal squamous cell carcinoma in Fujian Province of China

• DOI: 10.1186/s12881-015-0156-3
• Publication Date: 2015-03-16T22:02:30Z
• Authors: Xian-E Peng; Hua-Fang Chen; Zhi-Jian Hu; Xi-Shun Shi
• Keywords: Human genetics

The purpose of this study was to explore the effects CYP2C19 gene polymorphisms and various environmental factors their interactions on risk esophageal squamous cell carcinoma (ESCC) in a Chinese Han population.A 1:2 frequency-matched case control 285 patients 570 controls conducted from June 2010 May 2011 AnXi Fujian province, China. Environmental were investigated using self-administered questionnaire genotypes determined polymerase chain reaction restriction fragment length polymorphism based methods. Unconditional logistic regression models used for statistical evaluation.Current or former smoking, consumption pickled vegetables hot beverages/food, having first degree relative with ESCC history reflux esophagitis significantly associated increased risk, whereas tea drinking fresh fruits decreased risk. CYP2C19*2 GA/AA genotype more prevalent individuals at least one copy A allele had 3.19-fold (adjusted 95% confidence interval (CI): 2.21-4.61, P < 0.001) compared those without allele. We found no significant associations between CYP2C19*3 ESCC. Cyp2C19*2 appeared have multiplicative joint effect beverage/food (gene-tea drinking: P(interaction) = 0.042; consumption: 6.98 × 10(-6)) an additive vegetable (interaction contrast ratio 1.96, CI: 0.12-3.80).Our findings suggest that plays important role development population, modified by beverages/food. Further studies are warranted confirm our results.