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.
journal_name
Free Radic Resjournal_title
Free radical researchauthors
Peluso M,Munnia A,Piro S,Jedpiyawongse A,Sangrajrang S,Giese RW,Ceppi M,Boffetta P,Srivatanakul Pdoi
10.3109/10715762.2011.640676subject
Has Abstractpub_date
2012-01-01 00:00:00pages
85-92issue
1eissn
1071-5762issn
1029-2470journal_volume
46pub_type
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journal_title:Free radical research
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