Polymorphisms Of XPA And XRCC3, Environmental Agent And Susceptibilities To Esophageal, Cardia And Non-cardia Gastric Cancer

[Objective]Searching for the risk factors of esophageal, cardia and non-cardia gastric cancer; To study the association between genetic polymorphisms of XPA, XRCC3 and susceptibilities to esophageal, cardia and non-cardia gastric cancer, and to explore the gene-environmental joint action in etiology of esophageal, cardia and non-cardia gastric cancer. This will be the foundation for further revealing the cause of common upper gastrointestinal caners and preventing the carcinoma.[Methods]Molecular epidemiology and case-control study were conducted. The esophageal cancer group (150) consisted of all patients who were diagnosed with primary esophageal cancer from Tongan and Xiangan hospital. Based on a rolling-match of recruitment, population controls (402) matched frequently by gender, age (±5 years), habitation were recruited. The cardia gastric cancer group (145) consisted of all patients who were diagnosed with primary gastric cardia cancer and were from five hospitals in Fuzhou. Based on a rolling-match of recruitment, non-cardia gastric cancer (146) and controls (180) without tumor were matched frequently by gender, age (±3 years) were recruited. A structured questionnaire was administered face to face to all subjects. About 5ml of blood was collected from cases and controls, genomic DNA was isolated from the coagulated blood using DNA zol reagent. The polymorphisms of XPA and XRCC3 were investigated by PCR-RFLP. Questionnaire data was entered by Epi Dada software. Use SPSS 14.0 for Windows to analysis the data.[Results]1. Awfully smoke when cooking, diet irregularly, eating faster, eating salt food, cooking method such as dry in oil frequently, eating mildewed food, tobacco smoking, alcohol drinking, depression, esophagitis symptom, family cancer history were the risk factors of esophageal cancer; while food storaging above, food tedding, using refrigerator, tea consumption, fresh sweet potato, pork and eggs, fresh vegetables were the protective factors of esophageal cancer. Tobacco smoking, alcohol drinking, diet irregularly, history of stomach ailment (including gastrelcoma and chronic gastritis), cancer history of first degree relative were the risk factors of cardia gastric cancer; while fresh fruits, fresh vegetables, fowl, milk, tap water were the protective factors of cardia gastric cancer.Tobacco smoking, alcohol drinking, eating faster, history of stomach ailment (including gastrelcoma and chronic gastritis), cancer history of first degree relative were the risk factors of non-cardia gastric cancer; while fresh fruits, milk were the protective factors of non-cardia gastric cancer.2. There were joint effects between smoking and alcohol drinking, which accreted the risk factor of esophageal, cardia and non-cardia gastric cancer.3. The XPA, XRCC3 variated genotype were the risk factors of esophageal and cardia gastric cancer. The joint effects of XPA and XRCC3 were the risk factors of esophageal, cardia and non-cardia gastric cancer.4. There were combined effects between the joint effects of XPA, XRCC3 and tobacco smoking, alcohol drinking, tea consumption, fresh vegetables on esophageal cancer; between XRCC3 and tobacco smoking on non-cardia gastric cancer.[Conclusions]1. Esophageal, cardia and non-cardia gastric cancer had common and different risk/protective factors.2. The joint action of XPA and XRCC3 were the risk factor of esophageal, cardia and non-cardia gastric cancer. There were joint action between environmental factors such as smoking and XPA, XRCC3 on esophageal, cardia and non-cardia gastric cancer.