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

Marco Peluso, Armelle Munnia, Sara Piro, Adisorn Jedpiyawongse, Suleeporn Sangrajrang, Roger W. Giese, Marcello Ceppi, Paolo Boffetta, Petcharin Srivatanakul

Research output: Contribution to journalArticle

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.

Original languageEnglish
Pages (from-to)85-92
Number of pages8
JournalFree Radical Research
Volume46
Issue number1
DOIs
Publication statusPublished - Jan 2012

Keywords

  • Free radicals
  • Fried food
  • Fruit and vegetables
  • Lipid peroxidation
  • M dG
  • Oxidative stress

ASJC Scopus subject areas

  • Biochemistry

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