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

Abstract

Diet has been shown to modulate M1dG adduct, a biomarker of oxidative stress and lipid peroxidation. Thus, we analysed the association between diet and M1dG 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 M1dG. M1dG 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 M1dG 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. M1dG can induce mutations and/or methylation changes within the promoter regions of cancer-related genes, thus promotion of healthy eating practices should be recommended.