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  1. Misha
    4 April 2011 • 3:37 PM

    This is potentially a very exciting finding. However…I think a note of caution is in order. First, it’s one study and 364 cases is not all that many. It’d be nice to see it replicated in a large, independent sample. Second, if the relative risk estimate for the bad allele is correct, lifetime risk for a male would go from 1 in 10,000 to 9 in 10,000. That’s a substantive increase but does it dissuade anyone who’s intent on guzzling their PBR? Third, the median age at diagnosis is 70 (http://seer.cancer.gov/statfacts/html/stomach.html). What, if anything, does this SNP do to age at onset? Very few young people get gastric cancer. Does this allele change that and if so, how?

    • David Kroll
      5 April 2011 • 5:42 AM

      Misha, thanks very much for your expert analysis. The change in absolute risk – if the trend turns out to be true down the road – is a very important point in determining whether this would lead to a change in behavior.

      But one should not guzzle PBR – it should be sipped like a fine sherry.

  2. Postdoc
    4 April 2011 • 6:12 PM

    Does this increase in cancer also apply to Asians who have misfolded ADH1?

    • David Kroll
      5 April 2011 • 5:44 AM

      The data were not split out across races so that’s not apparent from this study. In fact, Duell didn’t say what this allele actually does to the protein itself.

  3. malia
    4 April 2011 • 9:01 PM

    Isn’t 60 g of beer roughly 2oz per day (Assuming my math is good and that beer has a density similar to water)? So roughly one beer per week increases risk almost 9 fold in susceptible genotypes? Yikes! I think I may have consumed enough beer in college alone to exceed average lifetime consumption levels.

  4. malia
    4 April 2011 • 9:06 PM

    Oh, nevermind….60 g of EtOH =/= 60 g beer. That’s probably more like 4 12 oz bottles. Reading comprehension fail.

    • David Kroll
      5 April 2011 • 5:47 AM

      No problem, malia – I should have put that in the post. I’ve added it now.

  5. Mitch
    4 April 2011 • 10:49 PM

    How can you write a story and not explain what the abbreviation SNP stands for? ::sigh::

    • David Kroll
      5 April 2011 • 5:47 AM

      Good point, Mitch. I had intended to put it in the opening paragraph. It’s there now – thanks so much for commenting.

  6. fusilier
    6 April 2011 • 8:22 AM

    Foods high in nitrosamines are often preserved meats, such as sausages. Think beer and bratwurst.

    fusilier, who has a very high familial incidence of gastric lymphomas.

    James 2:24

  7. ackers
    15 February 2012 • 12:02 PM

    could the ADH SNP-beer-gastric cancer link be in this newer work?

    http://cen.acs.org/articles/90/web/2012/02/Beers-Bitter-Compounds-Stimulate-Stomach.html

    It suggests certain hop-bitters in some beers can dramatically ratchet up gastric acid production…which is itself a potent risk factor gastric cancer.

    Perhaps there is a gastric acid connection to the ADH snp?

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