Dietary intake of branched‐chain amino acids and survival after colorectal cancer diagnosis. Issue 10 (29th December 2020)

• Record Type: Journal Article
• Authors: Long, Lu; Yang, Wanshui; Liu, Li; Tobias, Deirdre K.; Katagiri, Ryoko; Wu, Kana; Jin, Lina; Zhang, Fang‐Fang; Luo, Xiao; Liu, Xing; Ogino, Shuji; Chan, Andrew T.; Meyerhardt, Jeffrey A.; Giovannucci, Edward; Zhang, Xuehong
• Is Part Of: International journal of cancer. Volume 148:Issue 10(2021)
• Page Start: 2471
• Page End: 2480
• Publication Date: 2020-12-29
• Subjects: branched‐chain amino acids -- colorectal cancer survivorship -- lifestyle -- nutrition -- prognosis; Cancer -- Periodicals; Cancer -- Prevention -- Periodicals; 616.994
• DOI: 10.1002/ijc.33449
• Languages: English
• ISSNs: 0020-7136

Abstract

Abstract: Branched‐chain amino acids (BCAAs), including leucine, isoleucine and valine, may potentially influence cancer progression by various mechanisms including its role in insulin resistance. However, the association of BCAAs with survival among patients with established colorectal cancer (CRC) remains unclear. We evaluated the associations between postdiagnostic BCAA intake with CRC‐specific mortality and overall mortality among 1674 patients with nonmetastatic CRC in the Nurses' Health Study and the Health Professionals Follow‐up Study. Patients completed a validated food frequency questionnaire. Multivariable hazard ratios (HRs) were calculated using Cox proportional‐hazards regression model after adjustment for tumor characteristics and potential confounding factors. Comparing the highest with the lowest quartile intake of postdiagnostic total BCAA, the multivariable HRs were 1.18 (95% confidence interval [CI], 0.75‐1.85, P for trend = .46 across quartiles) for CRC‐specific mortality and 1.30 (95% CI, 1.01‐1.69, P for trend = .04) for all‐cause mortality. The multivariable HRs (the highest vs the lowest quartile) for all‐cause mortality were 1.33 (95% CI, 1.03‐1.73, P trend = .02) for valine, 1.28 (95% CI, 0.99‐1.66, P for trend = .05) for leucine and 1.25 (95% CI, 0.96‐1.61, P for trend = .06) for isoleucine. No statistically significant associations with each of the BCAA intake were observed for CRC‐specific mortality (all P for trend > .30). Our findings suggest positive associations between higher intake of dietary BCAAs and risk of all‐cause mortality in CRC patients. These findings need to be confirmed and potential mechanisms underlying this association need to be elucidated. Abstract : What's new? Animal protein sources such as meat and milk are high in branched‐chain amino acids (BCAAs). BCAAs may potentially influence cancer progression by various mechanisms, including providing an energy source for tumor growth, and activation of the mTOR/p70S6K pathway. However, the impact of BCAAs on survival among patients with colorectal cancer (CRC) has been unclear. The results of this study suggest that higher intake of dietary BCAAs is associated with overall mortality risk in CRC patients.