Rohrmann Sabine, Lukas Jung Sea-Uck, Linseisen Jakob, Pfau Wolfgang
Division of Clinical Epidemiology, German Cancer Research Centre, Heidelberg, Germany.
Mutagenesis. 2009 Mar;24(2):127-32. doi: 10.1093/mutage/gen058. Epub 2008 Nov 2.
It was the aim of this study to examine the association of the consumption of meat in general, meat prepared by different cooking methods and the dietary intake of heterocyclic aromatic amines (HCA) with the level of DNA adducts in the breast tissue of women undergoing reduction mammoplasty. Dietary intake of meat and HCA were assessed via questionnaire in 44 women undergoing reduction mammoplasty. DNA adduct analysis in breast tissue was performed by (32)P-postlabelling analysis. Spearman rank correlation coefficients (r) were calculated to examine the association of meat consumption and dietary HCA intake with tissue DNA adduct levels. A median DNA adduct level of 18.45 (interquartile range 12.81-25.65) per 10(9) nucleotides in breast tissue was observed; median HCA intake was 40.43 ng/day (interquartile range 19.55-102.33 ng/day). Total HCA intake (r = 0.33, P = 0.03), consumption of fried meat (r = 0.39, P = 0.01), beef (r = 0.32, P = 0.03) and processed meat (r = 0.51, P = 0.0004) were statistically significantly correlated with the level of DNA adducts in breast tissue. The detected DNA adducts could not be confirmed to be specific HCA-derived DNA adducts by comparison with external standards, using the (32)P-postlabelling assay. We observed strong correlations of dietary HCA intake and consumption of fried and processed meat with DNA adduct levels in breast tissue of 44 women. Since the detected DNA adducts were not necessarily specific only for HCA, it is possible that HCA intake is a surrogate of other genotoxic substances, such as polycyclic aromatic hydrocarbons, in meat prepared at high temperatures.
本研究旨在探讨一般肉类消费、不同烹饪方法制备的肉类以及杂环胺（HCA）的膳食摄入量与接受乳房缩小整形术的女性乳房组织中DNA加合物水平之间的关联。通过问卷调查评估了44名接受乳房缩小整形术的女性的肉类和HCA膳食摄入量。采用³²P后标记分析法对乳房组织进行DNA加合物分析。计算Spearman等级相关系数（r）以检验肉类消费和膳食HCA摄入量与组织DNA加合物水平之间的关联。观察到乳房组织中每10⁹个核苷酸的DNA加合物水平中位数为18.45（四分位间距12.81 - 25.65）；HCA摄入量中位数为40.43 ng/天（四分位间距19.55 - 102.33 ng/天）。总HCA摄入量（r = 0.33，P = 0.03）、油炸肉类消费（r = 0.39，P = 0.01）、牛肉（r = 0.32，P = 0.03）和加工肉类（r = 0.51，P = 0.0004）与乳房组织中DNA加合物水平在统计学上显著相关。使用³²P后标记分析法与外部标准比较，检测到的DNA加合物无法确认为特定的HCA衍生DNA加合物。我们观察到44名女性乳房组织中膳食HCA摄入量以及油炸和加工肉类消费与DNA加合物水平之间存在强相关性。由于检测到的DNA加合物不一定仅对HCA具有特异性，因此有可能HCA摄入量是高温制备的肉类中其他遗传毒性物质（如多环芳烃）的替代指标。
