Abstract
Introduction: The excessive meat consumption, especially red and processed meat, has been linked to chronic diseases, as cancer. One of the hypothesized mechanisms is the carcinogen content, notably, the heterocyclic amines formed during the culinary process of cooking meat. The detoxification process of these carcinogens can result in increased levels of reactive species, which can cause oxidative stress and DNA damage, increasing the risk of cancer. The single nucleotide polymorphisms (SNP) in genes encoding detoxification enzymes can cause different enzymatic capacity among individuals. Aim: To analyze the relationship between meat and heterocyclic amines intake, and biochemical biomarkers (malonaldehyde concentration and DNA adducts), genetic biomarkers (genetic polymorphism of enzymes involved in the metabolism), lifestyle, social and demographic factors (smoking, sex, age, family income). Methods: The survey was conducted in Sao Paulo city, with a representative sample of 548 individuals (20 years old and more). Dietary data, anthropometric measurements and blood samples were collected. The biochemical analyses are being concluded (malonladehyde, SNP and DNA adducts). Multiple regression models will be used to investigate the association between the meat and heterocyclic amines intake and biochemical biomarkers of oxidative stress, considering the genetic polymorphisms of enzymes involved in the metabolism of heterocyclic amines. (AU)
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