Aromatic DNA adducts in relation to dietary and other lifestyle factors in Spanish adults

Raquel Ibáñez, Marco Peluso, Armelle Munnia, Sara Piro, Carlos A. González, Pilar Amiano, M. J. Tormo, Eva Ardanaz, Aurelio Barricarte, Antonio Berenguer, M. Dolores Chirlaque, Miren Dorronsoro, Paula Jakszyn, Nerea Larrañaga, Carmen Martínez, Carmen Navarro, J. Ramón Quirós, M. José Sánchez, Antonio Agudo

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The aim of this study was to assess the relationship between bulky DNA adducts in white blood cells (WBC) and lifestyle factors in a sample from the Spanish cohort of the European Prospective Investigation into Cancer and Nutrition (EPIC). 296 subjects aged between 35 and 64 years, from five regions, were included. Food intake was estimated with a computerized version of dietary history questionnaire. Daily intake of polycyclic aromatic hydrocarbons (PAH) was estimated using a database with information on food content of potential carcinogens. Data on lifestyle and health factors were collected and DNA adducts measured using the nuclease P1 32P-postlabelling technique. Geometric means of adducts were similar for men and women (4.11/109 and 3.94/109 nucleotides, respectively). Highest levels of adduct were observed in non-smokers and non-occupationally exposed. Meat intake, oils and fats were associated with higher levels of adducts, but all non-statistically significant. Higher intakes of calcium, sodium and phosphorus were associated with lower adducts levels. Summarising, our study shows that bulky adducts measured by 32P-postlabelling in DNA from WBC do not correlate with the usual diet of healthy Spanish adults. Although it has been proposed that diet be the main source of PAH in nonsmokers without occupational exposure, DNA adducts do not seem to be suitable biomarkers of dietary PAH in general population.

Idioma originalAnglès
Pàgines (de-a)549-559
Nombre de pàgines11
RevistaEuropean Food Research and Technology
Estat de la publicacióPublicada - 2009
Publicat externament


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