The link between gluten intake and the risk of cancers
Gastroenterology and Hepatology from Bed to Bench,
Vol. 17 No. 2 (2024),
14 Farvardin 2024
https://doi.org/10.22037/ghfbb.v17i2.2945
Abstract
Gluten is a complex mixture of hundreds of related proteins, with the two major groups being gliadin and glutenin. Gliadin primarily affects the viscosity of dough, while glutenin contributes to its strength. Nowadays, there is evidence suggesting an increase in gluten exposure due to advancements in cereal technology. The consumption of gluten can lead to gluten-related disorders (GRDs) development in susceptible individuals. Some GRDs have been strongly associated with an increased risk of developing certain types of cancer. Colorectal cancer and lymphoma are among the most commonly reported malignancies associated with GRDs. Dietary factors, including gluten intake, have been recognized as significant modifiable risk factors for the development of digestive system cancers. The present study aimed to collect current information on the effect of gluten on the incidence of cancer in the general population and among GRDs patients. Protein-Protein Interaction (PPI) Network analysis of common genes between celiac disease (CD) and cancer was also conducted.
- Gluten-related disorders
- Celiac
- Cancer
- Network
How to Cite
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