In vitro genotoxicity assessment of French fries from mass catering companies: a preliminary study

Abstract

It is generally assumed that French fries are likely to have weak in vitro mutagenic activity, but most studies thereof have only assessed gene mutations. In this article, the genotoxicity of 10 extracts of French fries was assessed using the in vitro micronucleus test (following the principles of the OECD 487 guidelines). Each sample was obtained from a different mass catering company in Navarra (Spain). This assay, together with the Ames test, is recommended in the basic in vitro phase included in the European Food Safety Authority Opinion on Genotoxicity Testing Strategies Applicable to Food and Feed Safety Assessment. Eight of 10 samples from mass catering companies induced chromosomal aberrations in the in vitro micronucleus test. Moreover, French fries deep-fried in the laboratory for different periods of time (0, 3, 5, 10, 20, 30 min) were assessed using the in vitro micronucleus test. Genotoxicity was observed in all time periods from 3 min on. The biological relevance of these results must be further explored.

Formation of the mutagenic DNA lesion 1,N2-ethenoguanine induced by heated cooking oil and identification of causative agents

“…Notably, the consumption of fried food has been associated with an increased risk of various cancers, including esophageal [2,3], stomach [3][4][5][6], colon [7], prostate [8], ovarian [9], and breast [10] cancers. In vitro micronucleus test (S9+, S9-) of deep-fried food revealed genotoxicity [11]. Despite these findings, information about the carcinogens and DNA-damaging agents in fried foods remains limited, except for acrolein and acrylamide, both being classified as Group 2A (i.e., probable human carcinogens) by the International Agency for Research on Cancer.…”