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

9 Citations (Scopus)

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

Fingerprint

Deoxyguanosine
Vegetables
Fruits
Fruit
Nutrition
Charcoal
Diet
Food
Neoplasm Genes
Association reactions
Thailand
Genetic Promoter Regions
Methylation
Lipid Peroxidation
Oxidative stress
Oxidative Stress
Biomarkers
Smoking
Mutation
Genes

Keywords

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

ASJC Scopus subject areas

  • Biochemistry

Cite this

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

In: Free Radical Research, Vol. 46, No. 1, 01.2012, p. 85-92.

Research output: Contribution to journalArticle

Peluso, Marco ; Munnia, Armelle ; Piro, Sara ; Jedpiyawongse, Adisorn ; Sangrajrang, Suleeporn ; Giese, Roger W. ; Ceppi, Marcello ; Boffetta, Paolo ; Srivatanakul, Petcharin. / 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. In: Free Radical Research. 2012 ; Vol. 46, No. 1. pp. 85-92.
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