Pulmonary changes induced by trans,trans-2,4-decadienal, a component of cooking oil fumes

Abstract

Cooking oil fumes (COF) are known to be associated with respiratory diseases and risk of lung cancer. Involvement of trans,trans-2,4-decadienal (tt-DDE), a major component in COF, is suspected.Male CD-11 (ICR) mice were intratracheally instilled with either 8 or 24 mg?kg -1 tt-DDE weekly for 8 weeks. Total numbers and types of cells in bronchoalveolar lavage fluid (BALF), as well as pathological changes, and inflammatory gene modulations in the lung tissues were assessed. We demonstrated that the number of alveolar macrophages in the BALF was significantly increased in tt-DDE-exposed animals. Histologically, there was a dose-correlated increase in epithelial hyperplasia and granulomatous nodules at the bronchioloalveolar junctions (BAJ). Although both Clara and alveolar type II cells were present in the BAJ lesion, only Clara cells were actively proliferative. However, only alveolar type II cells were found in the BAJ granulomatous nodules. Enhanced accumulation of phosphorylated signal transducer and activator of transcription 3 (pSTAT3), a known pro-carcinogenic factor, was also detected in many alveolar type II cells at the BAJ lesions.As both BAJ hyperplasia and enhanced pSTAT3 accumulation are known risk factors associated with increased lung adenocarcinoma development, these findings suggest that tt-DDE may pose a risk in lung carcinogenesis.

LDOC1 silenced by cigarette exposure and involved in oral neoplastic transformation

“…Tissue microarray covering tissue sections of oral cavity carcinoma progression, OR802 (10 cancer adjacent tissues or normal tissues, 7 hyperplasia epithelia, 8 benign tumors, and 45 oral carcinoma) were purchased from US BIOMAX. Immunohistochemistry was performed as previously described [ 35 ]. Briefly, all paraffin sections were dewaxed and rehydration followed by heating in a 0.01 M citrate buffer for 20 min.…”

Fried meat intake is a risk factor for lung adenocarcinoma in a prospective cohort of Chinese men and women in Singapore

“…This finding suggests that the adverse effect of fried meat intake may be most evident in later stages of lung carcinogenesis, although the relevant experiments have yet to be conducted in order to test a late-stage hypothesis. There is experimental evidence supporting a role for cooking-fume constituents, for which there is reasonable overlap with fried meat constituents (19,44), as promoters of lung cancer development by inducing proteins that are involved in regulating apoptosis and tumor angiogenesis (54,55). If the results from future experimental studies support a latestage model for the fried meat-lung cancer association, then our findings would carry important and encouraging prevention implications because a lower lung cancer risk could be realized within a relatively short time period following an individual's reduction in fried meat intake.…”

Home kitchen ventilation, cooking fuels, and lung cancer risk in a prospective cohort of never smoking women in Shanghai, China

“…Some volatilized oils, such as olive and peanut, are low in PAHs compared to others such as soybean or rapeseed 20 . Trans-2,4-decadienal (tt-DDE), found in cooking fumes, can induce cell proliferation and cytokine production from oxidative stress 21–23 . Previous studies have suggested a dose-response relationship between lung cancer risk and years of cooking fumes exposure, particularly with high temperature frying which volatilizes cooking oils 24, 25 .…”

“…20 Trans-2,4-decadienal (tt-DDE), found in cooking fumes, can induce cell proliferation and cytokine production from oxidative stress. [21][22][23] Previous studies have suggested a dose-response relationship between lung cancer risk and years of cooking fumes exposure, particularly with high temperature frying which volatilizes cooking oils. 24,25 Chinese-style cooking often involves volatilization of oils, potentially exposing people to more fumes than cooking methods from other regions of the world.…”