title: Association of roasting meat intake with the risk of esophageal squamous cell carcinoma of Kazakh Chinese via affecting promoter methylation of p16 gene.
abstract: 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.
  
  
  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.
  
  
  CONCLUSIONS
  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.
authors.affiliation: Department of Gastroenterology, First Affiliated Hospital of the Medical College, Shihezi University, Shihezi, Xinjiang, 832002, China. zhengyongxj@163.com.
authors.forename: Weigang
authors.initials: W
authors.lastname: Chen
authors.forename: Chunmei
authors.initials: C
authors.lastname: Yang
authors.forename: Lan
authors.initials: L
authors.lastname: Yang
authors.forename: Cuihua
authors.initials: C
authors.lastname: Qi
authors.forename: Shuxin
authors.initials: S
authors.lastname: Tian
authors.forename: Yusheng
authors.initials: Y
authors.lastname: Han
authors.forename: Yuqin
authors.initials: Y
authors.lastname: Dou
authors.forename: Yungui
authors.initials: Y
authors.lastname: Ma
authors.forename: Dean
authors.initials: D
authors.lastname: Tian
authors.forename: Yong
authors.initials: Y
authors.lastname: Zheng
mesh_terms: D002294:Carcinoma, Squamous Cell / Q000453:epidemiology / Q000235:genetics*; D015984:Causality; D003296:Cooking / Q000379:methods*; D019175:DNA Methylation / Q000502:physiology*; D004032:Diet / Q000009:adverse effects / Q000379:methods / Q000706:statistics & numerical data; D004938:Esophageal Neoplasms / Q000453:epidemiology / Q000235:genetics*; D000077277:Esophageal Squamous Cell Carcinoma; D005260:Female; D019942:Genes, p16 / Q000502:physiology*; D006801:Humans; D007623:Kazakhstan / Q000453:epidemiology; D008297:Male; D008460:Meat / Q000706:statistics & numerical data / Q000633:toxicity*; D008875:Middle Aged; D011401:Promoter Regions, Genetic / Q000502:physiology*; D012307:Risk Factors