Rapid detection and quantification of dietary mutagens in food using mass spectrometry and ultra performance liquid chromatography

Zaidi, Rana; Kumar, Sanjeev; Rawat, Pinki

doi:10.1016/j.foodchem.2012.07.065

Cited by 18 publications

(5 citation statements)

References 28 publications

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“…This finding is expected since longer cooking times implies longer exposures to HAP. Increasing cooking time increases the potential for oxidative DNA adduct formation due to continuous exposure to biomass smoke combustion products as well as the generation of heterocyclic aromatic amines in food which increases with increasing cooking time (Zaidi et al, 2012). Likewise eating food exposed to fire was also positively and significantly correlated with urinary 8-OHdG.…”

Section: Discussionmentioning

confidence: 99%

Concentrations of urinary 8-hydroxy-2′-deoxyguanosine and 8-isoprostane in women exposed to woodsmoke in a cookstove intervention study in San Marcos, Peru

Commodore

Zhang

Chang

et al. 2013

Environment International

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Nearly half of the world’s population is exposed to household air pollution (HAP) due to long hours spent in close proximity to unvented cooking fires. The effect of woodsmoke exposure on oxidative stress was examined by investigating the association between woodsmoke exposure and biomarkers of DNA oxidation (8-hydroxy-2′-deoxyguanosine [8-OHdG]) and lipid peroxidation (8-isoprostane) among control and intervention stove users. HAP exposure assessment was conducted within the framework of a community-randomized controlled trial of 51 communities in San Marcos Province, Cajamarca Region, Peru. The first morning urine voids after 48hr HAP exposure assessment from a subset of 45 control and 39 intervention stove users were analyzed for 8-OHdG and 8-isoprostane. General linear models and correlation analyses were performed. Urinary oxidative stress biomarkers ranged from 11.2 to 2270.0 μg/g creatinine (median: 132.6 μg/g creatinine) for 8-OHdG and from 0.1 to 4.5 μg/g creatinine (median: 0.8 μg/g creatinine) for 8-isoprostane among all study subjects (n=84). After controlling for the effects of traffic in the community and eating food exposed to fire among all subjects, cooking time was weakly, but positively associated with urinary 8-OHdG (r=0.29, p=0.01, n=80). Subjects’ real-time personal CO exposures were negatively associated with 8-OHdG, particularly the maximum 30-second CO exposure during the sampling period (r=−0.32, p=0.001, n=73). 48hr time integrated personal PM2.5 was negatively, but marginally associated with urinary 8-isoprostane (r=−0.21, p=0.09, n=69) after controlling for the effect of distance of homes to the road. Urinary 8-isoprostane levels reported in the available literature are comparable to results found in the current study. However there were relatively high levels of urinary 8-OHdG compared to data in the available literature for 8-OHdG excretion. Results suggest a sustained systemic oxidative stress among these Peruvian women chronically exposed to wood smoke.

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Section: Discussionmentioning

confidence: 99%

Concentrations of urinary 8-hydroxy-2′-deoxyguanosine and 8-isoprostane in women exposed to woodsmoke in a cookstove intervention study in San Marcos, Peru

Commodore

Zhang

Chang

et al. 2013

Environment International

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“…The reason for the low contents of IQ‐type HAAs may be the lack of the precursor creatine (Harris and others ). The wide‐ranging variation of precursors observed in studies with meat from various animal species (Zimmerli and others ; Skog and Solyakov ; Sun and others ; Puangsombat and others ; Zaidi and others ), clearly affected the formation of HAAs (Liao and others , ; Gibis and Weiss ).…”

Section: Occurrence Of Heterocyclic Aminesmentioning

confidence: 99%

Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment

Gibis

2016

Comp Rev Food Sci Food Safe

307

235

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Meat products are sources of protein with high biological value and an essential source of other nutrients, such as vitamins and minerals. Heating processes cause food to become more appetizing with changes in texture, appearance, flavor, and chemical properties by the altering of protein structure and other ingredients. During heat treatment, heterocyclic aromatic amines (HAAs), potent mutagens/carcinogens, are formed due to the Maillard reaction. The HAAs are classified in at least 2 groups: thermic HAAs (100 to 300°C) and pyrolytic HAAs (>300°C). This review focuses on the parameters and precursors which affect the formation of HAAs: preparation, such as the marinating of meat, and cooking methods, including temperature, duration, and heat transfer, as well as levels of precursors. Additionally, factors are described subject to pH, and the type of meat and ingredients, such as added antioxidants, types of carbohydrates and amino acids, ions, fat, and other substances inhibiting or enhancing the formation of HAAs. An overview of the different analytical methods available is shown to determine the HAAs, including their preparation to clean up the sample prior to extraction. Epidemiological results and human daily intake of HAAs obtained from questionnaires show a relationship between the preference for very well-done meat products with increased HAA levels and an enhanced risk of the incidence of cancer, besides other carcinogens in the diet. The metabolic pathway of HAAs is governed by the activity of several enzymes leading to the formation of DNA adducts or HAA excretion and genetic sensitivity of individuals to the impact of HAAs on human cancer risk.

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“…The longer the meat is cooked, the more HCAs produced, and results show that welldone meat is associated with increased risk of breast, colon, esophagus, pancreas, prostate and stomach [33] . This however, does not mean that less cooking time doesn't produce HCAs, and even baking chicken for 15 min at 350 degrees leads to the production of measurable amounts that lead to DNA damage and thus an increased risk for cancer development [34,35] .…”

Section: Heterocyclic Amines and Breast Cancermentioning

confidence: 99%

The role of plant-based nutrition in cancer prevention

Madigan¹,

Karhu²

2018

JUMD

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Plant-based nutrition has been shown to protect against the 15 leading causes of death in the world, including many cancers, and may offer benefits as a disease modifying tool to improve the management and treatment of these conditions. Results on the effects of plant-based nutrition on breast, prostate, colorectal and gastrointestinal cancers have been the most extensively studied, and thus have the most published supporting evidence thus far. Whole foods plant-based diets have shown to significantly protect against these cancers, as well as additional cancers and other chronic disease states. Nutritional interventions in the prevention of various cancers offer a significant benefit to currently used medical therapies, and should be employed more often as an adjunct to first-line medical therapy. Although the effects of diet are becoming more well-known and the role of diet and lifestyle factors in health and disease is gaining more attention and emphasis, the benefits or detriments are still underestimated and undervalued.

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Rapid detection and quantification of dietary mutagens in food using mass spectrometry and ultra performance liquid chromatography

Cited by 18 publications

References 28 publications

Concentrations of urinary 8-hydroxy-2′-deoxyguanosine and 8-isoprostane in women exposed to woodsmoke in a cookstove intervention study in San Marcos, Peru

Concentrations of urinary 8-hydroxy-2′-deoxyguanosine and 8-isoprostane in women exposed to woodsmoke in a cookstove intervention study in San Marcos, Peru

Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment

The role of plant-based nutrition in cancer prevention

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