Effects of a Low-Fat Diet on Levels of Oxidative Damage to DNA in Human Peripheral Nucleated Blood Cells
| Autor: | Allison Boomer, Silvana Martino, Lance K. Heilbrun, Zora Djuric, Bruce A. Reading, Frederick A. Valeriote |
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| Rok vydání: | 1991 |
| Předmět: |
Adult
Cancer Research medicine.medical_specialty Adolescent DNA damage Mammary gland Biology Blood cell Lesion chemistry.chemical_compound Breast cancer Diet and cancer Internal medicine medicine Humans Aged Blood Cells Middle Aged medicine.disease Dietary Fats medicine.anatomical_structure Endocrinology Oncology chemistry Regression Analysis Female Tumor promotion medicine.symptom Oxidation-Reduction DNA DNA Damage |
| Zdroj: | JNCI Journal of the National Cancer Institute. 83:766-769 |
| ISSN: | 1460-2105 0027-8874 |
| DOI: | 10.1093/jnci/83.11.766 |
| Popis: | Fat in the diet has been associated with increased breast cancer risk. In this study, blood samples were obtained from 21 women at high risk for breast cancer who had been randomly assigned to either a nonintervention diet or a low-fat diet. Oxidative damage was examined in the DNA from nucleated peripheral blood cells. The levels of oxidized thymine, specifically 5-hydroxymethyluracil, were threefold higher in the nonintervention diet group than in the low-fat diet group. Without regard to diet arm, there also was a significant linear relationship between daily total fat intake and 5-hydroxymethyluracil level. These results suggest that oxidative damage to DNA may be a marker of dietary fat intake. In addition, oxidative DNA damage may be a mechanistic link between fat in the diet and cancer risk, since such damage is associated with the process of tumor promotion. |
| Databáze: | OpenAIRE |
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