Posts

Posted on

jhc2025v9i1s3

Original Article

Expression of Estrogen Receptor and Progesterone Receptor in Malignant Epithelial Ovarian Tumors

*Shams S,1 Das R,2 Saha S3

  1. * Sifat Shams, Medical Officer, Department of Neuropathology, National Institute of Neurosciences and Hospital, Dhaka, Bangladesh. sifatshams24@gmail.com.
  2. Reba Das, Assistant Professor, Department of Pathology, Sathkhira Medical College Hospital, Sathkhira, Bangladesh
  3. Shawni Saha, Assistant Professor, Department of Pathology, Shaheed Suhrawardy Medical College Hospital, Bangladesh

*For correspondence

Abstract

Background: Malignant epithelial ovarian tumors are a significant cause of cancer-related deaths in women. The expression of estrogen and progesterone receptors (ER and PR) in these tumors has been studied extensively, as they play a critical role in the pathogenesis and treatment of ovarian cancer. ER and PR expression levels in ovarian tumors can impact treatment decisions and patient outcomes. Therefore, understanding the frequency and distribution of ER and PR expression in different types of ovarian tumors is crucial in improving patient care.

Method: This cross-sectional observational study was conducted at the Department of Pathology, Sir Salimullah Medical College and Mitford Hospital, Dhaka, Bangladesh. The study duration was 2 years, from January 2018 to December 2019. During this period, a total of 45 adult female patients with histopathologically diagnosed malignant epithelial ovarian tumors by H&E staging were selected for the study.

Results: In this study, the majority of participants were aged 41-60 years and reported irregular menstrual cycles or being post-menopausal. Most were nulliparous, and the mean CA125 level was 149.51. Serous cystadenocarcinoma was the most common diagnosis (68.89%). ER was positive in 51.11% of cases, with a higher proportion in serous cystadenocarcinoma (64.52%) compared to mucinous cystadenocarcinoma. PR was positive in 80% of cases, with the highest proportion in endometrioid carcinoma (50%). ER expression was significantly higher in serous tumors compared to non-serous tumors (p=0.002), but the association between tumor type and PR expression was not significant (p=0.192).

Conclusion: The study found that the majority of participants were aged 41-60 years, had irregular menstrual cycles, or were post-menopausal. Serous cystadenocarcinoma was the most common diagnosis. A significant difference in ER positivity was observed between serous and mucinous cystadenocarcinoma, as well as other subtypes. PR positivity was observed in the majority of participants, but no significant association was observed with histopathological subtypes or serous types.

[Journal of Histopathology and Cytopathology, 2025 Jan; 9 (1):10-19]

DOI: https://www.doi.org/10.69950/jhc2025v9i1s3

 Keywords:  Estrogen, Progesterone, Cancer, Carcinoma, Ovarian, Malignant

Posted on

jhc2025v9i1s2

Original Article

Association of E-cadherin Expression with Histopathological Grades and Clinical Stages of Laryngeal Squamous Cell Carcinoma

*Tayeb M,1Mimi SA,2 Kamal MS,3 Snigdha SS4

  1. *Dr. Mohammad Tayeb, MD (Pathology), Assistant Professor, Department of Pathology, Jahurul Islam Medical College. tmohammad75@yahoo.com
  2. Professor Dr. Shamim Akhter Mimi, M. Phil (Pathology), Professor and Head, Department of Pathology, Sylhet MAG Osmani Medical College.
  3. Mohammad Shah Kamal, FCPS (ENT), Associate Professor, Department of Otorhinology & Head-Neck Surgery, Sylhet MAG Osmani Medical College.
  4. Shyla Sharmin Snigdha, MD (Pathology),Assistant professor, Department of Pathology, Zainul Haque Sikder Women’s Medical College.

*For correspondence

Abstract
Background: E-cadherin gene plays an important role in the carcinogenesis of laryngeal squamous cell carcinoma (LSCC). This study aimed to evaluate the immunohistochemical expression of E-cadherin in different grades and clinical stages of LSCC and to determine the association of E-cadherin with clinical stages and histopathological grades.
Methods: This cross-sectional study was conducted in the Department of Pathology, Sylhet MAG Osmani Medical College, from March 2021 to January 2023. Immunohistochemistry was performed in 50 histopathologically diagnosed cases of LSCC using a commercially available anti-E-cadherin antibody. The total score of immunoreaction was calculated by multiplying the expression score and intensity score.
Results: The mean age of the LSCC patients was 62.8 years, and 66% were male. Grade I is the most frequent histopathological grade (48%), followed by grade II (42%) and grade III (10%). The most frequent clinical T stage was T3 (56%), and the N stage was N2 (58.06%). E-cadherin expression was positive in 72% of cases; the rest, 28%, showed reduced expression. A significant association was found between E-cadherin expression with histopathological grades (p=0.007) and clinical N stage (p=0.009) but not significant with clinical T stage (p=0.502), anatomic site (P=0.132), and the habit of smoking (0.276).

Conclusion: LSCC patients with reduced E-cadherin expression are at the risk of high-grade carcinoma and nodal metastasis. So, the expression of E-cadherin in pre-treatment biopsy samples can be utilized as one of the prognostic factors and advocated to anti-E-cadherin targeted therapy in LSCC.

[Journal of Histopathology and Cytopathology, 2025 Jan; 9 (1):3-9]

Keywords: E-cadherin, Expression, Immunohistochemistry, laryngeal squamous cell carcinoma.

DOI: https://www.doi.org/10.69950/jhc2025v9i1s2

Posted on

jhc2025v9i1s1

 

DOI: https://www.doi.org/10.69950/jhc2025v9i1s1

Editorial

Red Meat: A Potential Carcinogen to Human

*Rahman DA

*Dr. DM Arifur Rahman, Associate Professor (Histopathology), TMSS Medical College, Bogura. Bangladesh. arifurrahmandm@gmail.com

 

Meat is one of the important sources of high quality protein, having appealing taste and flavor. The annual per capita meat consumption has steadily increased from 32.10 kg/year in 1961 to 62.57 kg/year in 2019. This trend is particularly noteworthy in developing countries.1 Usually, the meat is classified into red meat and white meat. Although there is no universally accepted definition, the red meat is defined as mammalian muscle meat, including beef, goat, lamb, and pork, while white meat refers to non-mammalian sources such as poultry, seafood and fish.2Red meat contains more total iron and haem iron than white meat. Beef, lamb, goat and horse meat are richer in haem iron and total iron than pork meat. The age of the animal is also important in iron intake, as older animals contain more iron. Red meat contains high biological value proteins and essential micronutrients, including vitamins and minerals.3

 

Recent evidence suggesting that higher red meat consumption (RMC) is injurious to human health. Several epidemiological and pathological studies have reported a positive association between RMC and the incidence of cancer particularly breast, prostate, pancreatic and colorectal cancer.2,4,5 No positive association has been found between the consumption of white meat and cancer incidence.6 Meat processing, such as curing and smoking, can result in formation of carcinogenic chemicals, including N-nitroso-compounds (NOC) and polycyclic aromatic hydrocarbons (PAH). Cooking improves the digestibility and palatability of meat, but can

also produce known or suspected carcinogens, including heterocyclic aromatic amines (HAA) and PAH. High-temperature cooking by panfrying, grilling, or barbecuing generally produces the highest amounts of these chemicals.7,8

 

Data on the association of red meat consumption with colorectal cancer were available from 14 cohort studies. Positive associations were seen with high versus low consumption of red meat in half of those studies.9 Haem iron mediates formation of N-nitroso-compounds (NOC), and of lipid oxidation products in the digestive tract of human beings and rodents. Meat heated at a high temperature contains heterocyclic aromatic amines (HAA). HAA is genotoxic. Meat smoked or cooked over a heated surface or open flame contains polycyclic aromatic hydrocarbons (PAH). These chemicals cause DNA damage, but little direct evidence exists that this occurs following meat consumption.9   Although there is some controversy over the direct association between red meat consumption and cancer risk, the International Agency for Research on Cancer (IARC) classified red meat as a Group 2A carcinogen (probably carcinogenic to humans) in 2015.10

References

  1. Godfray HCJ, Aveyard P, Garnett T, Hall JW, Key TJ, Lorimer J, Pierrehumbert RT, Scarborough P, Springmann M, Jebb SA. Meat consumption, health, and the environment. Science. 2018 Jul 20; 361(6399):eaam5324. doi: 10.1126/science.aam5324. PMID: 30026199.
  2. Ma H, Qi X. Red Meat Consumption and Cancer Risk: A Systematic Analysis of Global Data. Foods. 2023 Nov 17;12(22):4164. doi: 10.3390/foods12224164. PMID: 38002221; PMCID: PMC10670314.
  3. IARC Working Group on the Evaluation of Carcinogenic Risks to Humans. Red Meat and Processed Meat. Lyon (FR): International Agency for Research on Cancer; 2018. (IARC Monographs on the Evaluation of Carcinogenic Risks to Humans, No. 114.) 1. EXPOSURE DATA. Available from: https://www.ncbi.nlm.nih.gov/books/NBK507973/
  4. Lo JJ, Park YM, Sinha R, Sandler DP. Association between meat consumption and risk of breast cancer: Findings from the Sister Study. Int J Cancer. 2020 Apr 15; 146(8):2156-2165. doi: 10.1002/ijc.32547. Epub 2019 Aug 6. PMID: 31389007; PMCID: PMC7002279.

Bradbury KE, Murphy N, Key TJ. Diet and colorectal cancer in UK Biobank: a prospective study. Int J Epidemiol. 2020 Feb 1; 49(1):246-258. doi: 10.1093/ije/dyz064. PMID: 30993317; PMCID: PMC7124508.

  1. Bouvard V, Loomis D, Guyton KZ, Grosse Y, Ghissassi FE, Benbrahim-Tallaa L, Guha N, Mattock H, Straif K; International Agency for Research on Cancer Monograph Working Group. Carcinogenicity of consumption of red and processed meat. Lancet Oncol. 2015 Dec; 16(16):1599-600. doi: 10.1016/S1470-2045(15)00444-1. Epub 2015 Oct 29. PMID: 26514947.
  2. Alaejos MS, Afonso AM. Factors that affect the content of heterocyclic aromatic amines in foods. Comprehensive reviews in food science and food safety. 2011 Mar; 10(2):52-108.
  3. Alomirah H, Al-Zenki S, Al-Hooti S, Zaghloul S, Sawaya W, Ahmed N, Kannan K. Concentrations and dietary exposure to polycyclic aromatic hydrocarbons (PAHs) from grilled and smoked foods. Food control. 2011 Dec 1;22(12):2028-35.
  4. Bouvard V, Loomis D, Guyton KZ, Grosse Y, El Ghissassi F, Benbrahim-Tallaa L, Guha N, Mattock H, Straif K. Carcinogenicity of consumption of red and processed meat. The Lancet Oncology. 2015 Dec 1;16(16):1599-600.
  5. Vieira AR, Abar L, Chan DSM, Vingeliene S, Polemiti E, Stevens C, Greenwood D, Norat T. Foods and beverages and colorectal cancer risk: a systematic review and meta-analysis of cohort studies, an update of the evidence of the WCRF-AICR Continuous Update Project. Ann Oncol. 2017 Aug 1; 28(8):1788-1802. doi: 10.1093/annonc/mdx171. PMID: 28407090.