| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5852894 | Food and Chemical Toxicology | 2012 | 5 Pages |
Abstract
⺠Dietary, infectious and genetic factors interact to modulate gastric cancer (GC) risk. ⺠We explored chili pepper consumption, Helicobacter pylori infection and IL1B-31 genotypes. ⺠Capsaicin intake increased GC risk in IL1B-31C carriers infected with CagA+ H. pylori. ⺠Gene-environment interactions may explain GC incidence trends in Mexico.
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Authors
Lizbeth López-Carrillo, M. Constanza Camargo, Barbara G. Schneider, Liviu A. Sicinschi, Raúl U. Hernández-RamÃrez, Pelayo Correa, Mariano E. Cebrian,