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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

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

Texto completo
Autor(es):
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]
Número total de Autores: 6
Afiliação do(s) autor(es):
[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
Número total de Afiliações: 2
Tipo de documento: Artigo Científico
Fonte: BRITISH JOURNAL OF NUTRITION; v. 113, n. 8, p. 1301-1307, APR 28 2015.
Citações Web of Science: 13
Resumo

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)

Processo FAPESP: 11/16225-6 - Produtos avançados de glicação e adutos de DNA relacionados a estresse oxidativo e inflamação em modelo de ratos diabéticos
Beneficiário:Fabiana Almeida dos Santos
Linha de fomento: Bolsas no Brasil - Mestrado
Processo FAPESP: 09/15831-0 - Fatores dietéticos, homocisteína, polimorfismos do gene MTHFR e risco cardiovascular em adultos e idosos: estudo de base populacional - ISA - capital
Beneficiário:Regina Mara Fisberg
Linha de fomento: Auxílio à Pesquisa - Regular
Processo FAPESP: 12/10965-0 - Consumo de carnes e aminas heterocíclicas e sua relação com biomarcadores de exposição e suscetibilidade para câncer no estudo ISA-Capital
Beneficiário:Aline Martins de Carvalho
Linha de fomento: Bolsas no Brasil - Doutorado
Processo FAPESP: 14/04607-0 - Relação entre consumo de carne e aminas heterocíclicas e marcadores bioquímicos e genéticos
Beneficiário:Aline Martins de Carvalho
Linha de fomento: Bolsas no Exterior - Estágio de Pesquisa - Doutorado