Meat-cooking mutagens and risk of renal cell carcinoma

Daniel, Carrie R.; Schwartz, Kendra; Colt, Joanne S.; Dong, Linda M.; Ruterbusch, Julie J.; Purdue, Mark P.; Cross, Amanda J.; Rothman, Nathaniel; Davis, Faith G.; Wacholder, Sholom; Graubard, Barry I.; Chow, WH; Sinha, Rashmi

doi:10.1038/bjc.2011.343

Cited by 44 publications

(31 citation statements)

References 69 publications

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“…The PAH compounds convert to diol epoxides and bind covalently to DNA and cause errors in replication, mutation, and tumor genesis. BaP, when administered by the oral route, has been reported to produce tumors of the gastrointestinal tract, liver, lungs, and mammary glands of mice and rats and has also been associated with several other cancers [57].…”

Section: Smokementioning

confidence: 99%

Health and Safety Considerations of Fermented Sausages

Holck

Axelsson

McLeod

et al. 2017

Journal of Food Quality

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Fermented sausages are highly treasured traditional foods. A large number of distinct sausages with different properties are produced using widely different recipes and manufacturing processes. Over the last years, eating fermented sausages has been associated with potential health hazards due to their high contents of saturated fats, high NaCl content, presence of nitrite and its degradation products such as nitrosamines, and use of smoking which can lead to formation of toxic compounds such as polycyclic aromatic hydrocarbons. Here we review the recent literature regarding possible health effects of the ingredients used in fermented sausages. We also go through attempts to improve the sausages by lowering the content of saturated fats by replacing them with unsaturated fats, reducing the NaCl concentration by partly replacing it with KCl, and the use of selected starter cultures with desirable properties. In addition, we review the food pathogenic microorganisms relevant for fermented sausages (Escherichia coli, Salmonella enterica, Staphylococcus aureus, Listeria monocytogenes, Clostridium botulinum, and Toxoplasma gondii) and processing and postprocessing strategies to inhibit their growth and reduce their presence in the products.

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Section: Smokementioning

confidence: 99%

Health and Safety Considerations of Fermented Sausages

Holck

Axelsson

McLeod

et al. 2017

Journal of Food Quality

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“…1 Moreover, recent studies have reported that the dietary intake of cooked red meat is significantly associated with the increased occurrence of renal cell carcinoma, and PhIP and MeIQx formed in cooked meat were implicated as possible causative agents. 79,80 Again, the questionnaire and data base employed in these studies did not consider exposure to AαC. The principal P450 enzymes involved in bioactivation of HAA (P450 1A1, 1A2, and 1B1) 13 are not expressed or present at very low levels in kidney.…”

Section: Discussionmentioning

confidence: 99%

Bioactivation of Heterocyclic Aromatic Amines by UDP Glucuronosyltransferases

Cai

Yao

Turesky

2016

Chem. Res. Toxicol.

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2-Amino-9H-pyrido[2,3-b]indole (AαC) and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) are carcinogenic heterocyclic aromatic amines (HAA) that arise during the burning of tobacco and cooking of meats. UDP-glucuronosyltransferases (UGT) detoxicate many procarcinogens and their metabolites. The genotoxic N-hydroxylated metabolite of AαC, 2-hydroxyamino-9H-pyrido[2,3-b]indole (HONH-AαC), undergoes glucuronidation to form the isomeric glucuronide (Gluc) conjugates N2-(β-D-glucosidurony1)-2-hydroxyamino-9H-pyrido[2,3-b]indole (AαC-HON2-Gluc) and O-(β-D-glucosidurony1)-2-hydroxyamino-9H-pyrido[2,3-b]indole (AαC-HN2-O-Gluc). AαC-HON2-Gluc is a stable metabolite but AαC-HN2-O-Gluc is a biologically reactive intermediate, which covalently adducts to DNA at levels that are 20-fold higher than HONH-AαC. We measured the rates of formation of AαC-HON2-Gluc and AαC-HN2-O-Gluc in human organs: highest activity occurred with liver and kidney microsomes, and lesser activity was found with colon and rectum microsomes. AαC-HN2-O-Gluc formation was largely diminished in liver and kidney microsomes, by niflumic acid, a selective inhibitor UGT1A9. In contrast, AαC-HON2-Gluc formation was less affected and other UGT contribute to N2-glucuronidation of HONH-AαC. UGT were reported to catalyze the formation of isomeric Gluc conjugates at the N2 and N3 atoms of 2-hydroxyamino-1-methyl-6-phenylimidazo[4,5-b]pyridine (HONH-PhIP), the genotoxic metabolite of PhIP. However, we found that the N3-Gluc of HONH-PhIP also covalently bound to DNA at higher levels than HONH-PhIP. The product ion spectra of this Gluc conjugate acquired by ion trap mass spectrometry revealed that the Gluc moiety was linked to the oxygen atom of HONH-PhIP and not the N3 imidazole atom of the oxime tautomer of HONH-PhIP as was originally proposed. UGT1A9, an abundant UGT isoform expressed in human liver and kidney, preferentially forms the O-linked Gluc conjugates of HONH-AαC and HONH-PhIP as opposed to their detoxicated N2-Gluc isomers. The regioselective O-glucuronidation of HONH-AαC and HONH-PhIP, by UGT1A9, is a mechanism of bioactivation of these ubiquitous HAAs.

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“…The DHQ was interviewer‐administered and queried frequency of intake for foods, beverages, multivitamin, vitamin C, and vitamin E supplements, for a total of 80 line items. Portion sizes of beverages were reported by subjects, while standard portion sizes were assumed for foods to reduce respondent burden 25. Micronutrient intakes were calculated from DHQ responses based on the 1994‐1996 United States Department of Agriculture's Continuing Survey of Food Intake by Individuals (CSFII) with additional nutrients derived from the Nutrition Data Systems for Research (NDS‐R) database (University of Minnesota, Minneapolis, MN) 26, 27.…”

Section: Methodsmentioning

confidence: 99%

Renal cell carcinoma risk associated with lower intake of micronutrients

et al. 2018

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Kidney cancer incidence in African Americans (AA) is higher than among European Americans (EA); reasons for this disparity are not fully known. Dietary micronutrients may have a protective effect on renal cell carcinoma (RCC) development by inhibiting oxidative DNA damage and tumor growth. We evaluated whether any micronutrient associations differed by race in the US Kidney Cancer Study. 1142 EA and AA RCC cases and 1154 frequency‐matched controls were enrolled in a population‐based case‐control study between 2002 and 2007. Dietary micronutrient intake was derived from an interviewer‐administered diet history questionnaire. RCC risk associated with micronutrient intake was estimated using adjusted odds ratios from logistic regression comparing lower to highest quartiles of intake and sample weighting. Inverse associations with RCC risk were observed for α‐carotene, β‐carotene, lutein zeaxanthin, lycopene, vitamin A, folate, thiamin, vitamin C, α‐tocopherol, β‐tocopherol, γ‐tocopherol, and selenium. A trend for β‐cryptoxanthin was suggested among EA but not AA or the total sample (P‐interaction = .04). Otherwise, findings did not differ by race, gender, age, or smoking status. The increase in RCC risk associated with lower micronutrient intake is similar within AA and EA populations. A diet rich in sources of micronutrients found in fruits, vegetables, and nuts may help to reduce the overall risk of RCC.

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Meat-cooking mutagens and risk of renal cell carcinoma

Cited by 44 publications

References 69 publications

Health and Safety Considerations of Fermented Sausages

Health and Safety Considerations of Fermented Sausages

Bioactivation of Heterocyclic Aromatic Amines by UDP Glucuronosyltransferases

Renal cell carcinoma risk associated with lower intake of micronutrients

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