Is the nuclear factor kappa-b (NF-κB) pathway and inflammatory status associated with colorectal cancer?

ATABİLEN B., AKBULUT G., Bacanli M., Uncu D.

Saudi Journal of Gastroenterology, cilt.28, sa.1, ss.60-66, 2022 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 28 Sayı: 1
  • Basım Tarihi: 2022
  • Doi Numarası: 10.4103/sjg.sjg_44_21
  • Dergi Adı: Saudi Journal of Gastroenterology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Arab World Research Source, CAB Abstracts, CINAHL, EMBASE, MEDLINE, Veterinary Science Database, Directory of Open Access Journals
  • Sayfa Sayıları: ss.60-66
  • Anahtar Kelimeler: Colorectal cancer, dietary antioxidant capacity, NF-kappa B pathway, systemic inflammatory response, transcription factors
  • Gazi Üniversitesi Adresli: Evet

Özet

© 2022 Wolters Kluwer Medknow Publications. All rights reserved.Background: Although genetic predisposition has a role in the etiology of colorectal cancer, there are many other factors that affect its development. In this study, it was aimed to evaluate the NF-κB pathway, inflammatory status and dietary antioxidant capacity in individuals with colorectal cancer. Methods: The study was carried out with 40 male subjects diagnosed with colorectal cancer aged between 39-65, years and a control group of the same number of healthy men. Subjects in the case and control groups were subdivided according to body mass index (BMI), as normal (BMI 20-24.9 kg/m 2) or overweight/obese (BMI ≥25 kg/m 2). Results: At the end of the study, NF-κB and interleukin-22 levels were higher in the case group, but no significant difference was found between the groups. Interleukin-23 and 8-Hydroxy-2-deoxyguanosine levels in the case group classified as overweight/obese according to BMI were significantly higher than in the control group (P = 0.001 and P < 0.001, respectively). Considering diet antioxidant capacity, it was higher in individuals in the control group than in the case group. However, there was no significant difference between the groups. Conclusion: Inflammatory status and reduced dietary antioxidant capacity are risk factors in the development of colorectal cancer.