Advanced search
Start date
Betweenand
Related content
(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

High intake of heterocyclic amines from meat is associated with oxidative stress

Full text
Author(s):
Carvalho, A. M. [1] ; Miranda, A. M. [1] ; Santos, F. A. [2] ; Loureiro, A. P. M. [2] ; Fisberg, R. M. [1] ; Marchioni, D. M. [1]
Total Authors: 6
Affiliation:
[1] Univ Sao Paulo, Sch Publ Hlth, Dept Nutr, BR-05508 Sao Paulo, SP - Brazil
[2] Univ Sao Paulo, Fac Pharmaceut Sci, Dept Clin & Toxicol Anal, BR-05508 Sao Paulo, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: BRITISH JOURNAL OF NUTRITION; v. 113, n. 8, p. 1301-1307, APR 28 2015.
Web of Science Citations: 13
Abstract

High meat intake has been related to chronic diseases such as cancer and CVD. One hypothesis is that heterocyclic amines (HCA), which are formed during the cooking process of meat, can generate reactive species. These compounds can cause oxidation of lipids, proteins and DNA, resulting in oxidative stress, cell damage and loss of biological function. This association has been seen in vitro; however, it remains unclear in vivo. The aim of the present study was to investigate the association between oxidative stress and HCA intake, and oxidative stress and meat intake. Data were from the Health Survey for Sao Paulo - ISA - Capital (561 adult and elderly). Food intake was estimated by one 24-h dietary recall (24HR) complemented by a detailed FFQ with preferences of cooking methods and level of doneness for meat. HCA intake was estimated linking the meat from the 24HR to a database of HCA. Oxidative stress was estimated by malondialdehyde (MDA) concentration in the plasma, after derivatisation with thiobarbituric acid and quantification by HPLC/diode array. Analyses were performed using multivariate logistic regressions adjusted for smoking, sex, age, BMI, skin colour, energy intake, fruit and vegetable intake, and physical activity. A positive association between HCA intake and MDA concentration (OR 1.17; 95% CI 1.01, 1.38) was observed, showing that HCA from meat may contribute to increase oxidative stress, and may consequently increase the risk of chronic diseases. (AU)

FAPESP's process: 14/04607-0 - Relationship between meat and heterocyclic amines intake and biochemical and genetic biomarkers
Grantee:Aline Martins de Carvalho
Support Opportunities: Scholarships abroad - Research Internship - Doctorate
FAPESP's process: 11/16225-6 - Advanced Glycation products and DNA adducts related to oxidative stress and inflammation in a model of diabetic rats
Grantee:Fabiana Almeida dos Santos
Support Opportunities: Scholarships in Brazil - Master
FAPESP's process: 12/10965-0 - Meat and heterocyclic amines intake, relationship with biomarkers for exposure and susceptibility to cancer in ISA-Capital study
Grantee:Aline Martins de Carvalho
Support Opportunities: Scholarships in Brazil - Doctorate
FAPESP's process: 09/15831-0 - Dietary factors, homocystein, MTHFR gene polymorphisms, and cardiovascular risk in adults and the elderly: a population-based study - ISA - Capital
Grantee:Regina Mara Fisberg
Support Opportunities: Regular Research Grants