2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP)is the most abundant heterocyclic amine derived from food, possibly involved in human carcinogenesis. We evaluated the formation of PhIP-DNA adducts in lymphocytes from 76 incident colorectal cancer patients likely to be exposed to dietary PhIP. To address the role of the metabolic polymorphisms relevant to PhIP-DNA adduct formation, the patients were genotyped for common polymorphisms in the N-acetyltransferase (NAT1 and NAT2), sulfotransferase (SULT1A1) and glutathione S-transferase (GSTM1 and GSTA1) genes. PhIP released from adducted DNA after hydrolysis was quantitated by liquid chromatography-tandem mass spectrometry. Overall, adducts were 3.24 ؎ 3.58/10 8 nucleotides (mean ؎ SD); they were not related to sex, smoking habits or age, though levels were not significantly higher in smokers, young subjects and high meat consumers. High vegetable intake significantly reduced PhIP-DNA adducts (Mann-Whitney U, p ؍ 0.044). Individuals with the GSTM1 null genotype showed colon cancer onset at earlier age (58.8 ؎ 1.8 vs. 63.5 ؎ 1.6 years; Mann-Whitney U, p ؍ 0.047). None of the genetic polymorphisms studied significantly affected PhIP-DNA adducts. However, individuals carrying 2 mutated GSTA1 alleles and younger than the median age had higher adduct levels than homozygous wild-type and heterozygous ones (Kruskal-Wallis p ؍ 0.0008). In conclusion, these preliminary data indicate that PhIP-DNA adducts are formed in people likely to be exposed to this carcinogen through the diet, suggesting this biomarker may be useful to detect human exposure and DNA damage. Overall, the genetic polymorphisms considered had limited effect on PhIP-DNA levels, but young people with lower detoxification capacity may form a subgroup particularly susceptible to dietary carcinogen. © 2003 Wiley-Liss, Inc.
Key words: PhIP; DNA adducts; genetic polymorphism; liquid chromatography-tandem mass spectrometryCommon cooking procedures for meat and fish produce heterocyclic aromatic amines (HAs) in part-per-billion (ppb) amounts, depending on the cooking temperature, type of meat and how well done it is. 1 HAs have proved to be mutagenic toward S. typhimurium and carcinogenic in animals. 2,3 During meat cooking, 2-amino-1-methyl-6-phenylimidazo[4,5-b]-pyridine (PhIP) is the predominant HA formed. 1 This compound induces colon and mammary tumors in male and female rats, respectively, and lymphomas in mice. 2 PhIP and its glucuronic acid-conjugated metabolites have been detected in human urine after intake of cooked meats, indicating that HAs are readily absorbed from the diet and may have some role in human carcinogenesis. 4 -6 Epidemiological evidence suggests that red meat consumption not only is an important risk factor for colorectal and other cancers, but the relative risk increases with cooking temperature and how well the meat is done. 7,8 Like most chemical carcinogens, PhIP requires metabolic activation, DNA adduct formation in target tissues being an initial step in chemical carci...