Background: Esophageal squamous cell carcinoma (ESCC) incidence is high in Kazak Autonomous Prefecture, Xinjiang, China. Roasting food has been reported to be related with the risk of various cancers and is very popular in the area, and may be related with the risk of ESCC. The promoter methylation inactivation of p16 gene can increase the risk of ESCC. Thus, we want to know whether long-term roasting food is related with the risk of ESCC by effecting the promoter methylation of p16 gene.
Materials and methods: Ninety ESCC patients and 60 healthy subjects were recruited from Kazak Autonomous Prefecture. MassARRAY was used to detect p16 promoter methylation in ESCC tissues, as well as in normal esophageal tissues. The association between the p16 promoter methylation and daily roasting meat intake was examined.
Results: Daily roasting meat intake was related with the risk of ESCC (p<0.01) and the mean CpG methylation rates of p16 promoter (p<0.01). In ESCC patients, the mean methylation rates of CpG 11-12 and CpG 33-34-35 were 29.4% and 37.4%, respectively, which was significantly higher than the rates in normal esophageal tissues (16.7% and 12.4%, respectively; p<0.01). The methylation of p16 promoter is also related with daily roasting meat intake (p<0.01) in Kazakh Chinese with ESCC. For the CpG methylation of the p16 promoter in the well, moderately and poorly differentiated ESCC, there are significant differences (p<0.05) for the 19 CpG units in the ESCC and controls.
Conclusion: Roasting meat intake was associated with the risk of ESCC via effects on the methylation of p16 promoter. These results suggest roasting food intake should be limited in the diet.
背景: 食管鳞状细胞癌（ESCC）在中国新疆维吾尔自治区伊犁哈萨克自治州 有较高的发病率。据报道吃烧烤食物容易患癌，而烧烤食物在该地区非常流行 或许增加患ESCC 的风险。p16 基因的启动子甲基化会使该基因失活增加患 ESCC 的风险。因此，我们想知道长期食用烧烤食物是否会影响p16 基因的启 动子甲基化，进而增加患ESCC 的风险。材料和方法：从哈萨克自治州召集 90 名ESCC 患者和60 名健康者，用MassARRAY 技术检测ESCC 组织和正常 食管组织的p16 基因启动子甲基化程度。同时调查了p16 基因启动子甲基化与 每日食用烤肉的关系。结果: 每日食用烧烤食物会增加患ESCC 风险（p< 0.01）和p16 基因启动子甲基化程度（p<0.01）。在ESCC 患者中, p16 基因启 动子中CpG 11-12 和CpG 33-34-35 甲基化率分别是29.4%和37.4%, 高于正常 组织中的16.7%和12.4%（p<0.01）。在哈萨克自治州的ESCC 患者中, p16 基 因启动子甲基化率与日常烧烤食物食用相关（p<0.01）。在健康人，良性、中 性和恶性ESCC 中，p16 基因启动子19 CpG 甲基化也不同（p<0.05）。结论: 烤肉摄入可能影响p16 基因启动子甲基化程度，从而增加患ESCC 的风险。本 结果警示在日常的饮食中应该限制食用烧烤食物。