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.
Peluso, M., Munnia, A., Piro, S., Jedpiyawongse, A., Sangrajrang, S., Giese, R.W., et al. (2012). Fruit and vegetable and fried food consumption and 3-(2-deoxy-ß-D- erythro-pentafuranosyl)pyrimido[1,2-a] purin-10(3H)-one deoxyguanosine adduct formation. FREE RADICAL RESEARCH, 46(1), 85-92 [10.3109/10715762.2011.640676].
Fruit and vegetable and fried food consumption and 3-(2-deoxy-ß-D- erythro-pentafuranosyl)pyrimido[1,2-a] purin-10(3H)-one deoxyguanosine adduct formation
Boffetta, P.;
2012
Abstract
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.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
