RT Journal Article
T1 Bulky DNA adducts, 4-aminobiphenyl-haemoglobin adducts and diet in the European Prospective Investigation into Cancer and Nutrition (EPIC) prospective study
A1 Peluso, Marco
A1 Airoldi, Luisa
A1 Munnia, Armelle
A1 Colombi, Alessandro
A1 Veglia, Fabrizio
A1 Autrup, Herman
A1 Dunning, Alison
A1 Garte, Seymour
A1 Gormally, Emmanuelle
A1 Malaveille, Christian
A1 Matullo, Giuseppe
A1 Overvad, Kim
A1 Raaschou-Nielsen, Ole
A1 Clavel-Chapelon, Francoise
A1 Linseisen, Jacob
A1 Boeing, Heiner
A1 Trichopoulou, Antonia
A1 Palli, Domenico
A1 Krogh, Vittorio
A1 Tumino, Rosario
A1 Panico, Salvatore
A1 Bueno-de-Mesquita, Bas H
A1 Peeters, Petra H
A1 Kumle, Merethe
A1 Agudo, Antonio
A1 Martínez, Carmen
A1 Dorronsoro, Miren
A1 Barricarte, Aurelio
A1 Tormo, María José
A1 Quirós, José Ramón
A1 Berglund, Goran
A1 Jarvholm, Bengt
A1 Day, Nicolas E
A1 Key, Timothy J
A1 Saracci, Rodolfo
A1 Kaaks, Rudolf
A1 Riboli, Elio
A1 Bingham, Sheila
A1 Vineis, Paolo
K1 Haemoglobin adducts
K1 Non-smokers
K1 Fibre intake
K1 Air pollution
K1 European  Prospective Investigation into Cancer and Nutrition (EPIC)
K1 Aductos de ADN
K1 Fibras en la dieta
K1 Carcinógenos
K1 Hemoglobinas
K1 Contaminantes del aire
K1 Estudio multicéntrico
AB In contrast to some extensively examined food mutagens, for example, aflatoxins, N-nitrosamines and heterocyclic amines, some other food contaminants, in particular polycyclic aromatic hydrocarbons (PAH) and other aromatic compounds, have received less attention. Therefore, exploring the relationships between dietary habits and the levels of biomarkers related to exposure to aromatic compounds is highly relevant. We have investigated in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort the association between dietary items (food groups and nutrients) and aromatic DNA adducts and 4-aminobiphenyl-Hb adducts. Both types of adducts are biomarkers of carcinogen exposure and possibly of cancer risk, and were measured, respectively, in leucocytes and erythrocytes of 1086 (DNA adducts) and 190 (Hb adducts) non-smokers. An inverse, statistically significant, association has been found between DNA adduct levels and dietary fibre intake (P = 0·02), vitamin E (P = 0·04) and alcohol (P = 0·03) but not with other nutrients or food groups. Also, an inverse association between fibre and fruit intake, and BMI and 4-aminobiphenyl-Hb adducts (P = 0·03, 0·04, and 0·03 respectively) was observed. After multivariate regression analysis these inverse correlations remained statistically significant, except for the correlation adducts v. fruit intake. The present study suggests that fibre intake in the usual range can modify the level of DNA or Hb aromatic adducts, but such role seems to be quantitatively modest. Fibres could reduce the formation of DNA adducts in different manners, by diluting potential food mutagens and carcinogens in the gastrointestinal tract, by speeding their transit through the colon and by binding carcinogenic substances.
PB Cambridge University Press
SN 0007-1145
YR 2008
FD 2008-09
LK http://hdl.handle.net/10668/353
UL http://hdl.handle.net/10668/353
LA en
NO Peluso M, Airoldi L, Munnia A, Colombi A, Veglia F, Autrup H et al. Bulky DNA adducts, 4-aminobiphenyl-haemoglobin adducts and diet in the European Prospective Investigation into Cancer and Nutrition (EPIC) prospective study. Br J Nutr. 2008 Sep;100(3):489-95
DS RISalud
RD Apr 6, 2025