title: 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.
abstract: Diet has been shown to modulate M(1)dG adduct, a biomarker of oxidative stress and lipid peroxidation. Thus, we analysed the association between diet and M(1)dG 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(1)dG. M(1)dG was decreased in controls reporting to consume 14-17 servings/week of fruit and vegetables (mean ratio [MR]= 0.35, CI 0.18-0.69, p< 0.05). Conversely, a non-statistically significant M(1)dG increment was detected in controls consuming 9-18 servings/week of fried food (MR = 1.33, CI 0.88-2.00, 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 1.14-3.10, p < 0.05), but not in workers. M(1)dG can induce mutations and/or methylation changes within the promoter regions of cancer-related genes, thus promotion of healthy eating practices should be recommended.
authors.affiliation: Cancer Risk Factor Branch, ISPO-Cancer Prevention and Research Institute, Florence, Italy. m.peluso@ispo.toscana.it
authors.forename: Marco
authors.initials: M
authors.lastname: Peluso
authors.forename: Armelle
authors.initials: A
authors.lastname: Munnia
authors.forename: Sara
authors.initials: S
authors.lastname: Piro
authors.forename: Adisorn
authors.initials: A
authors.lastname: Jedpiyawongse
authors.forename: Suleeporn
authors.initials: S
authors.lastname: Sangrajrang
authors.forename: Roger W
authors.initials: RW
authors.lastname: Giese
authors.forename: Marcello
authors.initials: M
authors.lastname: Ceppi
authors.forename: Paolo
authors.initials: P
authors.lastname: Boffetta
authors.forename: Petcharin
authors.initials: P
authors.lastname: Srivatanakul
mesh_terms: D000328:Adult; D004247:DNA / Q000097:blood / Q000378:metabolism; D018736:DNA Adducts / Q000096:biosynthesis / Q000097:blood / Q000378:metabolism*; D003849:Deoxyguanosine / Q000096:biosynthesis / Q000097:blood / Q000378:metabolism*; D004032:Diet; D005247:Feeding Behavior; D005260:Female; D005638:Fruit; D006801:Humans; D015227:Lipid Peroxidation; D008297:Male; D008315:Malondialdehyde / Q000097:blood; D013058:Mass Spectrometry; D018384:Oxidative Stress; D011684:Purine Nucleosides / Q000378:metabolism*; D014675:Vegetables
chemical_list: C491625:3-(2'-deoxy-beta-D-erythro-pentofuranosyl)pyrimido(1,2-alpha)purin-10(3H)-one; D018736:DNA Adducts; D011684:Purine Nucleosides; D008315:Malondialdehyde; D004247:DNA; C427203:calf thymus DNA; D003849:Deoxyguanosine
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