Modulation of Histone Acetylation by Garlic Sulfur Compounds

International audiencePreclinical studies have shown that fresh garlic extracts, aged garlic, garlic oil and specific organosulfur compounds generated by processing garlic could alter carcinogen metabolism, inhibit tumor cell growth through induction of cell cycle arrest or apoptosis, or angiogenesis. In particular, recent studies have suggested that anticarcinogenic effects of certain garlic compounds may implicate at least in part a modulation of histone acetylation, a process involved in the regulation of gene expression, resulting from the inhibition of histone deacetylase activity. The aim of this review is to describe the available data on sulfur compounds from garlic and histone acetylation and to discuss their potential for cancer prevention. Available data indicate that garlic compounds could inhibit histone deacetylase activity and induce histone hyperacetylation both in vitro as well as in vivo. Sparse studies provide evidence of involvement of histone acetylation in modulation of gene expression by diallyl disulfide and allyl mercaptan. These effects were observed at high concentrations. Further investigations are needed to determine if the HDAC inhibitory effects of garlic organosulfur compounds play a role in primary cancer prevention at doses achievable by human diet

Mécanismes d'action du disulfure de dyallyle dans les cellules coliques (effets sur l'acétylation des histones et sur l' expression de gènes)

PARIS7-Bibliothèque centrale (751132105) / SudocSudocFranceF

Do alcoholic beverages, obesity and other nutritional factors modify the risk of familial colorectal cancer? A systematic review.

PURPOSE : Individuals with family history of colorectal cancer are at higher risk of colorectal cancer than the general population. Until now, guidelines for familial colorectal cancer risk have only pointed at early diagnosis efforts via screening tests and surveillance, and payed scarce or no attention to lowering exposure to modifiable risk factors, notably nutritional factors.[br/] METHODS: We conducted a systematic review of epidemiological studies investigating the associations between nutritional factors, family history of colorectal cancer, and colorectal cancer risk. From the 5312 abstracts identified until December 2016, 184 full text articles were examined for eligibility. Finally, 31 articles (21 from case-control studies, 9 from cohort studies and 1 from an intervention study) met inclusion criteria and were analyzed.[br/] RESULTS: Mainly, the combinations of family history of colorectal cancer and higher consumptions of alcoholic beverages, red or processed meat, or overweight/obesity increase the risk of colorectal cancer. Consistently, a strong increase is observed with the combinations of family history of colorectal cancer and unhealthy dietary patterns/lifestyles. Statistically significant interactions between these nutritional factors, family history of colorectal cancer and colorectal cancer risk are reported. Other data are inconclusive and additional prospective studies are needed. CONCLUSIONS: For the first time, our findings highlight that addressing high consumption of alcoholic beverages, red or processed meat, and overweight/obesity, and more largely the exposure to multiple unhealthy dietary/nutritional behaviors could offer new perspectives of prevention to individuals with family history of colorectal cancer. A better information of these patients and of health professionals on these nutritional modifiable risk factors is recommende

Nutritional factors and oral cancers

Publication Inra prise en compte dans l'analyse bibliométrique des publications scientifiques mondiales sur les Fruits, les Légumes et la Pomme de terre. Période 2000-2012. http://prodinra.inra.fr/record/256699National audienceThe number of new oral cancers in France has been estimated at 7000 cases for 2005, 75% of these cancers affecting male patients. International expert groups met by the International Agency for research on Cancer (IARC), or the World Cancer Research Fund (WCRF) associated to the American Institute for Cancer Research (AICR) have identified two factors which can modify the risk of oral cancers. Alcoholic beverages increase the risk of cancer and are classified as carcinogen for humans by IARC (level of evidence qualified as convincing by WCRF and AICR). Fruits and vegetables decrease the risk of cancer (level of evidence qualified as probable by WCRF and AICR). For other nutritional factors, the data are too limited to draw any conclusion. We present the major epidemiologic and mechanistic results of these evaluations, completed by results from recent studies. In addition to actions targeting other risk factors such as tobacco, reducing alcohol intake and increasing the consumption of fruits and vegetables can contribute to the prevention of oral cancers. (C) 2011 Elsevier Masson SAS. All rights reserved

Comment passer du niveau de preuve aux recommandations de santé publique ?*

Nutrition, including diet, nutritional status and physical activity is important for public health because it is part of modifiable factors. Its effects on health are multiple and complex (gene interactions/nutrition, additive effects, multiplicative or antagonists) and sometimes difficult to study and to highlight. The relationship between a nutritional factor and a disease can be studied by different types of epidemiological or mechanistic studies which have both advantages and limits. Results from all these types of studies must be evaluated by expert committees to determine the level of evidence (convincing, probable, or limited), and exposure data for the population considered must be taken into account, to elaborate pertinent public health recommendations

Diallyl disulfide increases histone acetylation in colon cells in vitro and in vivo

International audienc

Do alcoholic beverages, obesity and other nutritional factors modify the risk of familial colorectal cancer? A systematic review.

PURPOSE : Individuals with family history of colorectal cancer are at higher risk of colorectal cancer than the general population. Until now, guidelines for familial colorectal cancer risk have only pointed at early diagnosis efforts via screening tests and surveillance, and payed scarce or no attention to lowering exposure to modifiable risk factors, notably nutritional factors.METHODS / We conducted a systematic review of epidemiological studies investigating the associations between nutritional factors, family history of colorectal cancer, and colorectal cancer risk. From the 5312 abstracts identified until December 2016, 184 full text articles were examined for eligibility. Finally, 31 articles (21 from case-control studies, 9 from cohort studies and 1 from an intervention study) met inclusion criteria and were analyzed.RESULTS : Mainly, the combinations of family history of colorectal cancer and higher consumptions of alcoholic beverages, red or processed meat, or overweight/obesity increase the risk of colorectal cancer. Consistently, a strong increase is observed with the combinations of family history of colorectal cancer and unhealthy dietary patterns/lifestyles. Statistically significant interactions between these nutritional factors, family history of colorectal cancer and colorectal cancer risk are reported. Other data are inconclusive and additional prospective studies are needed.CONCLUSIONS : For the first time, our findings highlight that addressing high consumption of alcoholic beverages, red or processed meat, and overweight/obesity, and more largely the exposure to multiple unhealthy dietary/nutritional behaviors could offer new perspectives of prevention to individuals with family history of colorectal cancer. A better information of these patients and of health professionals on these nutritional modifiable risk factors is recommended

Do alcoholic beverages, obesity and other nutritional factors modify the risk of familial colorectal cancer?

SESSION 1 - EPIDEMIOLOGY - NUTRITIONAL PREVENTION AND CANCER RISKBackground:Familial cancers could result from inherited genes (either penetrant inherited syndromes or low-penetrance genes), environmental/lifestyle factors shared within the family especially between first degree relatives, or some combination of these. Individuals with family history of colorectal cancer are at higher risk of colorectal cancer than the general population. Until now, guidelines for familial colorectal cancer risk have only pointed at early diagnosis efforts via screening tests and surveillance, and payed scarce or no attention to lowering exposure to modifiable risk factors, notably nutritional factors.Methods: We conducted a systematic review of epidemiological studies investigating the associations between nutritional factors, family history of colorectal cancer, and colorectal cancer risk. From the 5312 abstracts identified until December 2016, 184 full text articles were examined for eligibility. Finally, 31 studies (21 case-control, 9 cohort and 1 interventional studies) met inclusion criteria and were analyzed.Results:Mainly, the combinations of family history of colorectal cancer and higher consumptions of alcoholic beverages, red or processed meat, or overweight/obesity increase the risk of colorectal cancer. Consistently, a strong increase is observed with the combinations of family history of colorectal cancer and unhealthy dietary patterns/lifestyles. Statistically significant interactions between these nutritional factors, family history of colorectal cancer and colorectal cancer risk arereported. This suggests that, in subjects with family history of colorectal cancer who are exposed to multiple nutritional risk factors, the probability that one (or several) risk factor(s) interact/act in synergy with one (or several) specific inherited genetic polymorphism(s) or single mutation(s) is very high.Conclusions: For the first time, our findings highlight that addressing high consumption of alcoholic beverages, redor processed meat, and overweight/obesity, and more largely the exposure to multiple unhealthy dietary/nutritional behaviors could offer new perspectives of prevention to individuals with family history of colorectal cancer. A better information of these patients and of health professionals on these nutritional modifiable risk factors is recommende

Characteristics of Beverage Consumption Habits among a Large Sample of French Adults: Associations with Total Water and Energy Intakes

Background: Adequate hydration is a key factor for correct functioning of both cognitive and physical processes. In France, public health recommendations about adequate total water intake (TWI) only state that fluid intake should be sufficient, with particular attention paid to hydration for seniors, especially during heatwave periods. The objective of this study was to calculate the total amount of water coming from food and beverages and to analyse characteristics of consumption in participants from a large French national cohort. Methods: TWI, as well as contribution of food and beverages to TWI was assessed among 94,939 adult participants in the Nutrinet-Santé cohort (78% women, mean age 42.9 (SE 0.04)) using three 24-h dietary records at baseline. Statistical differences in water intakes across age groups, seasons and day of the week were assessed. Results: The mean TWI was 2.3 L (Standard Error SE 4.7) for men and 2.1 L (SE 2.4) for women. A majority of the sample did comply with the European Food Safety Authority (EFSA) adequate intake recommendation, especially women. Mean total energy intake (EI) was 1884 kcal/day (SE 1.5) (2250 kcal/day (SE 3.6) for men and 1783 kcal/day (SE 1.5) for women). The contribution to the total EI from beverages was 8.3%. Water was the most consumed beverage, followed by hot beverages. The variety score, defined as the number of different categories of beverages consumed during the three 24-h records out of a maximum of 8, was positively correlated with TWI (r = 0.4); and with EI (r = 0.2), suggesting that beverage variety is an indicator of higher consumption of food and drinks. We found differences in beverage consumptions and water intakes according to age and seasonality. Conclusions: The present study gives an overview of the water intake characteristics in a large population of French adults. TWI was found to be globally in line with public health recommendations