With
an interest in the association between dietary intake and colorectal
cancer, Dr. Ikuko Kato found her way to Wayne State University and the
Barbara Ann Karmanos Cancer Institute where the SEER registry is
available to aid her studies. SEER, which stands for Surveillance,
Epidemiology, and End Results, is metropolitan Detroit’s cancer
surveillance system that stores data on cancer patients so researchers
like Dr. Kato can develop research to look for possible factors
associated with cancer. Ikuko
Kato, MD, PhD, joined WSU last year and brought with her a National
Institutes of Health grant that examines whether iron and folate are
associated with colorectal cancer risk in women. Her studies are based
on a group of subjects from New York University Women’s Health Study.
Two major findings have already been verified. First, folate does offer
some protection against colorectal cancer, and second, high iron intake
combined with a high-fat diet increases risk for the disease. A
1999 article published in the British Journal of Cancer reported
Dr. Kato’s findings: that folate, which is plentiful in vegetables and
fruits, protects against colorectal cancer. In addition to a healthy
diet, positive benefits can also result from a multivitamin that is rich
in folate. The reason for these protective benefits is still unclear, so
Dr. Kato is now conducting studies to better understand the underlying
biological mechanisms that are responsible. An
article in the International Journal of Cancer reported Dr.
Kato’s second finding. Total iron intake alone does not seem to
increase risk for colorectal cancer; however, high iron plus a
high fat diet puts a person at increased risk. The reasons for this are
still being examined. Diets high in fat increase the excretion of bile
acids and are metabolized into secondary bile acids, which are possible
tumor promoters. In addition, a high fat diet is often associated with
high consumption of red meat, which contains an abundance of iron. Iron
is required for the growth and replication of cancer cells, and may
increase the chances of cancer cell survival. Again, further studies are
being conducted by Dr. Kato who has become interested in fat absorption
and other contributing factors and mechanisms. “Our
long-term goal is to provide scientific evidence to be utilized in the
design of dietary interventions for the primary prevention of colorectal
cancer,” said Dr. Kato. “Colorectal cancer is the third most common
cancer and there are large numbers of new patients being diagnosed with
it each year. Although people are beginning to talk more about it, we
need to increase the research and public education in this area.” Dr. Richard Severson, epidemiologist, professor, and leader of population studies and prevention programs at the Karmanos Cancer Institute, said, “We are thrilled to have Dr. Kato here. We already do a lot of cancer research, but she has much to add to our cancer control and prevention projects. She is already working on a variety of new programs that will surely enhance and expand our reach to cancer patients and to the community we serve.” |
