Null Results in Brief A Prospective Study of Cytochrome P450 1A1 Polymorphisms and Colorectal Cancer Risk in Men 1 Naoko Ishibe, 2 Meir Stampfer, David J. Hunter, Charles Hennekens, 3 and Karl T. Kelsey National Cancer Institute, Rockville, Maryland 20852 [N. I.], and Harvard Medical School [M. S., D. J. H., K. T. K. ] and Harvard School of Public Health [M. S., D. J. H., K. T. K.], Boston, Massachusetts 02115 Introduction Positive associations with increased red meat intake and colo- rectal cancer have been reported consistently (1), particularly with the consumption of broiled and grilled meats (2). This may be attributable to PAH 4 formation. Cigarette smoking is another source of PAH exposure, and an association of early onset of smoking with adenomatous polyps (3), and less consistently, with colon cancer has been reported (3, 4). CYP1A1 codes for a protein (5) that converts PAHs to their ultimate DNA-binding forms. The only published study on the association between CYP1A1 and colorectal cancer risk re- ported a 7-fold increase in in situ colorectal cancer risk for the MspI variant genotype among Asians but not in Caucasians (6). In this prospective study, we tested whether Caucasian men with the variant CYP1A1 genotypes are at increased risk of developing colorectal cancer and whether the associations of red meat intake and smoking with colorectal cancer were mod- ified by CYP1A1. Materials and Methods The 212 cases and 221 controls in this report have been described previously (7). CYP1A1-MspI and exon 7 geno- types were identified by PCR-RFLP methods described pre- viously (5, 8). Conditional logistic regression models were used to estimate the association of potential risk factors such as red meat consumption, physical activity, body mass index (kg/m 2 ), and alcohol intake with colorectal cancer. Red meat intake was estimated by combining consumption of the three main meat items on the questionnaire: hot dogs, beef in sandwiches, and beef as a main dish. To calculate ORs and 95% CIs, heterozygous and homozygous variant individuals were combined to form the “high-risk” group. In addition to the matching variables, body mass index, physical activity, alcohol intake, and red meat consumption were included. Interactions between dietary and other lifestyle variables with the CYP1A1 genotypes were assessed by using the likelihood ratio test by comparing the model with indicator variables for the cross-classified variables to the reduced model with indicator variables for the main effects only. Results Except for pipe smoking, none of the variables were signifi- cantly associated with colorectal cancer risk. Red meat intake was observed to be a risk factor for colorectal cancer among cases 60 years of age (7). Neither polymorphism was asso- ciated with colorectal cancer risk (Table 1), with or without adjustment for potential confounders. CYP1A1 polymorphisms did not modify the associations between colorectal cancer and cigarette smoking or red meat intake. Discussion In this prospective study of Caucasian men, we did not observe an association between these CYP1A1 genotypes and in situ colorectal cancer. Sivaraman et al. (6) reported an increase in colorectal cancer risk with the variant polymorphisms among individuals of Asian descent only. These findings are similar to those observed between CYP1A1 and lung cancer, where asso- ciations have been reported in Asian populations but not in Caucasian (5, 9). Given power limitations, these estimates do not exclude modest associations between these polymorphisms and colorectal cancer risk. The modest red meat effect overall may be attributable to an insufficient variation in red meat intake in this cohort. Red meat intake was a risk factor for colorectal cancer among older cases, similar to that observed in the prospec- tive Health Professionals’ Follow-up Study. 5 Environmental exposures may have a greater effect among older individuals because of longer exposure time. Nonetheless, we did not observe any effect modification by CYP1A1 genotype of this association with red meat. Because of the absence of infor- mation on cooking methods, frequency of red meat intake may be a relatively poor surrogate for dietary PAH exposure. Further study involving a larger number of individuals is warranted, particularly in populations with higher allele prevalence (i.e., Asians). Received 7/7/99; revised 5/10/00; accepted 5/16/00. The costs of publication of this article were defrayed in part by the payment of page charges. This article must therefore be hereby marked advertisement in accordance with 18 U.S.C. Section 1734 solely to indicate this fact. 1 Supported by Research Grants ES-00002 and T32ES07069 from the National Institute of Environmental Health Sciences, Grant CA70817 (to D. J. H.), and Grant EDT-113 from the American Cancer Society (to D. J. H.). 2 To whom requests for reprints should be addressed, at Genetic Epidemiology Branch, National Cancer Institute, MSC 7236, Rockville, MD 20852. E-mail: ishiben@exchange.nih.gov. 3 Visiting Professor of Medicine, University of Miami School of Medicine, Boca Raton, FL 33486. 4 The abbreviations used are: PAH, polyaromatic hydrocarbon; OR, odds ratio; CI, confidence interval. 5 E. Giovannucci, personal communication. 855 Vol. 9, 855– 856, August 2000 Cancer Epidemiology, Biomarkers & Prevention on January 5, 2017. © 2000 American Association for Cancer Research. cebp.aacrjournals.org Downloaded from