Mutagens From Heated Chinese and U.S. Cooking Oils

Shields, Peter G.; Xu, Gao; Blot, William J.; Fraumeni, Joseph F.; Trivers, Glennwood E.; Pellizzari, E. D.; Qu, Yang; Gao, Y. T.; Harris, C.C.

doi:10.1093/jnci/87.11.836

Cited by 143 publications

(99 citation statements)

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“…Oil temperature is normally around 240 -2701C during deep-frying. It has been reported that deep-frying also generates fumes containing mutagenic compounds (de Meester and Gerber, 1995;Shields et al, 1995). These mutagens or carcinogens have been linked to an increased risk of cancers among Western populations (Zimmerli et al, 2001;Sinha et al, 2005).…”

Section: Discussionmentioning

confidence: 99%

Animal food intake and cooking methods in relation to endometrial cancer risk in Shanghai

et al. 2006

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We evaluated animal food intake and cooking methods in relation to endometrial cancer risk in a population-based case -control study in Shanghai, China. A validated food frequency questionnaire was used to collect the usual dietary habits of 1204 cases and 1212 controls aged 30 -69 years between 1997 and 2003. Statistical analyses were based on an unconditional logistic regression model adjusting for potential confounders. High intake of meat and fish was associated with an increased risk of endometrial cancer, with adjusted odds ratios for the highest vs the lowest quartile groups being 1.7 (95% confidence interval: 1.3 -2.2) and 2.4 (1.8 -3.1), respectively. The elevated risk was observed for all types of meat and fish intake. Intake of eggs and milk was not related to risk. Cooking methods and doneness levels for meat and fish were not associated with risk, nor did they modify the association with meat and fish consumption. Our study suggests that animal food consumption may play an important role in the aetiology of endometrial cancer, but cooking methods have minimal influence on risk among Chinese women.

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Section: Discussionmentioning

confidence: 99%

Animal food intake and cooking methods in relation to endometrial cancer risk in Shanghai

et al. 2006

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“…Epidemiological findings indicate that emission of acrolein from wok cooking rather than tobacco smoking is linked to the high incidence of lung cancer in Chinese women [31]. A study conducted by Shields and co-workers [32] determined the acrolein emissions from wok cooking to be highest for unrefined Chinese rapeseed oil and lowest for peanut oil. Acrolein emissions were reduced at lower temperatures, as expected, but also reduced when the antioxidant butylated hydroxyanisole was added to the cooking oil, suggesting that lipid peroxidation processes are involved in the formation of acrolein.…”

Section: Lipids As a Source Of Acroleinmentioning

confidence: 99%

Acrolein: Sources, metabolism, and biomolecular interactions relevant to human health and disease

Stevens

Maier

2008

Molecular Nutrition Food Res

618

634

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Acrolein (2-propenal) is ubiquitously present in (cooked) foods and in the environment. It is formed from carbohydrates, vegetable oils and animal fats, amino acids during heating of foods, and by combustion of petroleum fuels and biodiesel. Chemical reactions responsible for release of acrolein include heat-induced dehydration of glycerol, retro-aldol cleavage of dehydrated carbohydrates, lipid peroxidation of polyunsaturated fatty acids, and Strecker degradation of methionine and threonine. Smoking of tobacco products equals or exceeds the total human exposure to acrolein from all other sources. The main endogenous sources of acrolein are myeloperoxidase-mediated degradation of threonine and amine oxidase-mediated degradation of spermine and spermidine, which may constitute a significant source of acrolein in situations of oxidative stress and inflammation. Acrolein is metabolized by conjugation with glutathione and excreted in the urine as mercapturic acid metabolites. Acrolein forms Michael adducts with ascorbic acid in vitro, but the biological relevance of this reaction is not clear. The biological effects of acrolein are a consequence of its reactivity towards biological nucleophiles such as guanine in DNA and cysteine, lysine, histidine, and arginine residues in critical regions of nuclear factors, proteases, and other proteins. Acrolein adduction disrupts the function of these biomacromolecules which may result in mutations, altered gene transcription, and modulation of apoptosis.

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“…Cigarette smoke is another important source of Acr with concentrations up to 300 μg/l in mainstream smoke [7,8]. High temperature cooking of oils generates Acr as a major product [9]. Because of widespread exposure and potential harmful effects to humans, Acr is one of the most studied pollutants.…”

Section: Introductionmentioning

confidence: 99%

Detection of the acrolein-derived cyclic DNA adduct by a quantitative 32P-postlabeling/solid-phase extraction/HPLC method: Blocking its artifact formation with glutathione

Emami

Dyba

Cheema

et al. 2008

Analytical Biochemistry

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Acrolein (Acr), a hazardous air pollutant, reacts readily with deoxyguanosine (dG) in DNA to produce cyclic 1,N 2 -propanodeoxyguanosine adducts (Acr-dG). Studies show that these adducts are detected in vivo and may play a role in mutagenesis and carcinogenesis. In the present study, we developed a quantitative 32 P-postlabeling/solid phase extraction/HPLC method by optimizing the solid phase extraction and the 32 P-postlabeling conditions for analysis of Acr-dG in DNA samples with a detection limit of 0.1 fmole. Using this assay, we found Acr-dG can be formed as an artifact during the assay. We obtained evidence from mass spectrometry showing that Acr in water used in the assay is a likely source of artifact formation of Acr-dG. The formation of Acr-dG as an artifact can be effectively blocked by adding glutathione (GSH) to the DNA sample to be analyzed. In addition, we detected Acr-dG as a contaminant in the commercial dG and dT 3′-monophosphate samples. Finally, we applied this method to detect Acr-dG in calf thymus and human colon HT29 cell DNA with an excellent linear quantitative relationship.

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Mutagens From Heated Chinese and U.S. Cooking Oils

Cited by 143 publications

References 0 publications

Animal food intake and cooking methods in relation to endometrial cancer risk in Shanghai

Animal food intake and cooking methods in relation to endometrial cancer risk in Shanghai

Acrolein: Sources, metabolism, and biomolecular interactions relevant to human health and disease

Detection of the acrolein-derived cyclic DNA adduct by a quantitative 32P-postlabeling/solid-phase extraction/HPLC method: Blocking its artifact formation with glutathione

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