Diet and pparg2 pro12ala polymorphism interactions in relation to cancer risk: A systematic review

Lieu Tran, Gerd Bobe, Gayatri Arani, Yang Zhang, Zhenzhen Zhang, Jackilen Shannon, Yumie Takata

Research output: Contribution to journalReview articlepeer-review

Abstract

Peroxisome proliferator-activated receptor-γ2 gene Pro12Ala allele polymorphism (PPARG2 Pro12Ala; rs1801282) has been linked to both cancer risk and dietary factors. We conducted the first systematic literature review of studies published before December 2020 using the PubMed database to summarize the current evidence on whether dietary factors for cancer may differ by individuals carrying C (common) and/or G (minor) alleles of the PPARG2 Pro12Ala allele polymorphism. The inclusion criteria were observational studies that investigated the association between food or nutrient consumption and risk of incident cancer stratified by PPARG2 Pro12Ala allele polymorphism. From 3815 identified abstracts, nine articles (18,268 participants and 4780 cancer cases) covering three cancer sites (i.e., colon/rectum, prostate, and breast) were included. CG/GG allele carriers were more impacted by dietary factors than CC allele carriers. High levels of protective factors (e.g., carotenoids and prudent dietary patterns) were associated with a lower cancer risk, and high levels of risk factors (e.g., alcohol and refined grains) were associated with a higher cancer risk. In contrast, both CG/GG and CC allele carriers were similarly impacted by dietary fats, well-known PPAR-γ agonists. These findings highlight the complex relation between PPARG2 Pro12Ala allele polymorphism, dietary factors, and cancer risk, which warrant further investigation.

Original languageEnglish (US)
Article number261
Pages (from-to)1-12
Number of pages12
JournalNutrients
Volume13
Issue number1
DOIs
StatePublished - Jan 2021

Keywords

  • Cancer
  • Diet
  • Diet-gene interactions
  • Nutrients
  • Peroxisome proliferator-activated receptor-γ2
  • PPARG2 Pro12Ala polymorphism

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

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