TY - JOUR
T1 - Fruit and vegetable and fried food consumption and 3-(2-deoxy-β-D- erythro-pentafuranosyl)pyrimido[1,2-α] purin-10(3H)-one deoxyguanosine adduct formation
AU - Peluso, Marco
AU - Munnia, Armelle
AU - Piro, Sara
AU - Jedpiyawongse, Adisorn
AU - Sangrajrang, Suleeporn
AU - Giese, Roger W.
AU - Ceppi, Marcello
AU - Boffetta, Paolo
AU - Srivatanakul, Petcharin
N1 - Funding Information:
This project was supported by the NCI, Bangkok, Thailand, and, in part, by the ‘ Associazione Italiana per la Ricerca sul Cancro ’ , Milan, Italy and by Award Number P42ES017198 from NIEHS. The authors report no conflicts of interest. The authors alone are responsible for the content and writing of the paper.
PY - 2012/1
Y1 - 2012/1
N2 - Diet has been shown to modulate M 1dG adduct, a biomarker of oxidative stress and lipid peroxidation. Thus, we analysed the association between diet and M 1dG in 120 controls and 67 Map Ta Phut industrial estate workers in Rayong, Thailand, to evaluate the influence of fruit and vegetables, and fried and charcoal-grilled/barbecued food consumption on M 1dG. M 1dG was decreased in controls reporting to consume 1417 servings/week of fruit and vegetables (mean ratio [MR]= 0.35, CI 0.180.69, p< 0.05). Conversely, a non-statistically significant M 1dG increment was detected in controls consuming 918 servings/week of fried food (MR = 1.33, CI 0.882.00, p = 0.168). No effect of charcoal-grilled/barbecued food was found. No effect of diet was observed in workers. An association with smoking was observed in controls (MR = 1.88, CI 1.143.10, p < 0.05), but not in workers. M 1dG can induce mutations and/or methylation changes within the promoter regions of cancer-related genes, thus promotion of healthy eating practices should be recommended.
AB - Diet has been shown to modulate M 1dG adduct, a biomarker of oxidative stress and lipid peroxidation. Thus, we analysed the association between diet and M 1dG in 120 controls and 67 Map Ta Phut industrial estate workers in Rayong, Thailand, to evaluate the influence of fruit and vegetables, and fried and charcoal-grilled/barbecued food consumption on M 1dG. M 1dG was decreased in controls reporting to consume 1417 servings/week of fruit and vegetables (mean ratio [MR]= 0.35, CI 0.180.69, p< 0.05). Conversely, a non-statistically significant M 1dG increment was detected in controls consuming 918 servings/week of fried food (MR = 1.33, CI 0.882.00, p = 0.168). No effect of charcoal-grilled/barbecued food was found. No effect of diet was observed in workers. An association with smoking was observed in controls (MR = 1.88, CI 1.143.10, p < 0.05), but not in workers. M 1dG can induce mutations and/or methylation changes within the promoter regions of cancer-related genes, thus promotion of healthy eating practices should be recommended.
KW - Free radicals
KW - Fried food
KW - Fruit and vegetables
KW - Lipid peroxidation
KW - M dG
KW - Oxidative stress
UR - http://www.scopus.com/inward/record.url?scp=83055178925&partnerID=8YFLogxK
U2 - 10.3109/10715762.2011.640676
DO - 10.3109/10715762.2011.640676
M3 - Article
C2 - 22081860
AN - SCOPUS:83055178925
SN - 1071-5762
VL - 46
SP - 85
EP - 92
JO - Free Radical Research
JF - Free Radical Research
IS - 1
ER -