| Title: | Dietary index for gut microbiota and risk of gastrointestinal cancer: a prospective gene-diet study |
| Journal: | Nutrition Journal |
| Published: | 17 May 2025 |
| Pubmed: | https://pubmed.ncbi.nlm.nih.gov/40382606/ |
| DOI: | https://doi.org/10.1186/s12937-025-01151-3 |
| URL: | https://nutritionj.biomedcentral.com/counter/pdf/10.1186/s12937-025-01151-3 |
Publication 15326
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Abstract
BackgroundThe dietary index for gut microbiota (DI-GM) is a newly proposed index that evaluates dietary intake patterns associated with gut microbial health. Limited studies have examined whether DI-GM influences gastrointestinal (GI) cancer risk. We aimed to investigate the association between DI-GM and GI cancer risk and evaluate its combined effect with genetic risk.MethodsWe included 178,148 UK Biobank participants who completed at least one 24-hour dietary recall. DI-GM was constructed from 13 dietary components known to influence gut microbial health and was divided into three groups. The GI cancer polygenic risk score was calculated from 205 significant single-nucleotide polymorphisms related to esophageal cancer (EC), gastric cancer (GC), and colorectal cancer (CRC). Cox proportional hazards models with hazard ratios (HRs) and 95% confidence intervals (CIs) were used to estimate the associations between DI-GM, genetic risk, and GI cancer.ResultsDuring a median follow-up of 13.47 years, 2,682 participants developed GI cancer. In fully adjusted models, higher DI-GM was associated with a lower GI cancer risk (HR for GI cancer: 0.83; 95% CI: 0.75-0.92; HR for EC: 0.62, 95% CI: 0.45-0.86; HR for GC: 0.99, 95% CI: 0.71-1.39; HR for CRC: 0.84, 95% CI: 0.75-0.95), compared with participants in the lowest DI-GM category. In joint analysis, individuals with higher DI-GM and lower genetic risk had lower GI cancer risk, with HRs (95% CI) of 0.28 (0.21, 0.36), 0.50 (0.42, 0.58) for low and intermediate genetic risk, respectively, compared with those with low DI-GM and high genetic risk. And a significant interaction between DI-GM and genetic risk was observed.ConclusionHigher DI-GM was associated with a lower risk of GI cancer including EC and CRC. These findings highlight the importance of considering a gut microbiota-friendly diet and genetic risk in GI cancer prevention.</p>
14 Keywords
- Aged
- Diet
- Female
- Gastrointestinal Microbiome
- Gastrointestinal Neoplasms
- Genetic Predisposition to Disease
- Humans
- Male
- Middle Aged
- Polymorphism, Single Nucleotide
- Proportional Hazards Models
- Prospective Studies
- Risk Factors
- United Kingdom
9 Authors
- Dong-Run Li
- Bang-Quan Liu
- Ming-Hui Li
- Ying Qin
- Jia-Cheng Liu
- Wen-Rui Zheng
- Ting-Ting Gong
- Shan-Yan Gao
- Qi-Jun Wu
1 Application
| Application ID | Title |
|---|---|
| 211772 | Understanding the role of modifiable and genetic factors with sarcopenia in UK biobank: a longitudinal analysis |
Enabling scientific discoveries that improve human health