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Análise de componentes principais de variáveis nutricionais e de polimorfismos nos genes MDM2, XRCC1 E MTHFR como fatores de risco para Carcinoma Hepatocelular em pacientes com Hepatite C Crônica
(Universidade Federal do Pará, 2016-03-16) PINHO, Priscila Matos de; DEMACHKI, Samia; http://lattes.cnpq.br/7568391537270652; ARAÚJO, Marília de Souza; http://lattes.cnpq.br/9371703949781020
Introduction: Liver diseases are among the leading causes of morbidity and mortality in the world. Hepatitis C is present in approximately 20% of cases of acute hepatitis and 70% of cases of chronic hepatitis. E has been associated with the presence of accumulation of intrahepatic lipids (fatty liver) and it often progresses to development of liver cirrhosis and hepatocellular carcinoma (HCC) is the leading cause of liver transplantation. Objective: To evaluate the relationship of nutritional variables and polymorphisms of MDM2 gene, MTHFR and XRCC1 with risk to HCC in patients with chronic hepatitis C. Methods: case - control performed with patients with chronic hepatitis C. Cases were patients with chronic HCV infection, those with positive anti-HCV and HCV-RNA for six months or more since the detection of the infection within the clinical presentation parameters. They considered participants in the control group healthy subjects aged> 20 years, of both sexes. They were invited to participate in the voluntary survey. We used a nutritional assessment questionnaire. The presence of MDM2 polymorphisms (rs3730485) was investigated; XRCC1 (rs3213239) and MTHFR (rs1801133). It used the Fisher's exact test, odds ratio, and analysis of Principal Components. Results: For genotyping, it was found similarity in frequency of polymorphisms of MTHFR genes XRCC1 and MDM2 in both groups. The odds ratios that had significant p values were low fruit intake, physical inactivity and BMI> 25 kg / m². The results of principal component analysis are indicative that there are at least three pathophysiologic processes that operate in the cluster of risk factors for HCC, and are strongly related to body fat, alcohol consumption and low consumption of fruits. Conclusion: The patients evaluated aggregate risk factors for the development of HCC.