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Relationship between meat and heterocyclic amines intake and biochemical and genetic biomarkers

Grant number: 14/04607-0
Support type:Scholarships abroad - Research Internship - Doctorate
Effective date (Start): August 01, 2014
Effective date (End): July 31, 2015
Field of knowledge:Health Sciences - Nutrition - Nutritional Analysis of Population
Principal Investigator:Dirce Maria Lobo Marchioni
Grantee:Aline Martins de Carvalho
Supervisor abroad: Lu Qi
Home Institution: Faculdade de Saúde Pública (FSP). Universidade de São Paulo (USP). São Paulo , SP, Brazil
Local de pesquisa : Harvard University, Cambridge, United States  
Associated to the scholarship:12/10965-0 - Meat and heterocyclic amines intake, relationship with biomarkers for exposure and susceptibility to cancer in ISA-Capital study, BP.DR

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)

Scientific publications (4)
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
DE CARVALHO, ALINE MARTINS; FALCAO DE OLIVEIRA, ANTONIO ANAX; DE MELO LOUREIRO, ANA PAULA; FIGARO GATTAS, GILKA JORGE; FISBERG, REGINA MARA; MARCHIONI, DIRCE MARIA. Arginine intake is associated with oxidative stress in a general population. NUTRITION, v. 33, p. 211-215, JAN 2017. Web of Science Citations: 3.
DE CARVALHO, ALINE MARTINS; CASTRO SELEM, SORAYA SANT'ANA DE; MIRANDA, ANDREIA MACHADO; MARCHIONI, DIRCE MARIA. Excessive red and processed meat intake: relations with health and environment in Brazil. BRITISH JOURNAL OF NUTRITION, v. 115, n. 11, p. 2011-2016, JUN 14 2016. Web of Science Citations: 6.
DE CARVALHO, ALINE MARTINS; FERREIRA CARIOCA, ANTONIO AUGUSTO; FISBERG, REGINA MARA; QI, LU; MARCHIONI, DIRCE MARIA. Joint association of fruit, vegetable, and heterocyclic amine intake with DNA damage levels in a general population. NUTRITION, v. 32, n. 2, p. 260-264, FEB 2016. Web of Science Citations: 4.
CARVALHO, A. M.; MIRANDA, A. M.; SANTOS, F. A.; LOUREIRO, A. P. M.; FISBERG, R. M.; MARCHIONI, D. M. High intake of heterocyclic amines from meat is associated with oxidative stress. BRITISH JOURNAL OF NUTRITION, v. 113, n. 8, p. 1301-1307, APR 28 2015. Web of Science Citations: 13.

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