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Influence of Dietary Fatty Acid, Vegetable, and Vitamin Intake on Etheno-DNA Adducts in White Blood Cells of Healthy Female Volunteers: A Pilot Study¹

Divisions of Toxicology and Cancer Risk Factors [T. H., J. N., H. B.] and Clinical Epidemiology [N. B., A. K.], German Cancer Research Center (Deutsches Krebsforschungszentrum), 69120 Heidelberg, Germany

Etheno-DNA adducts such as 1,N⁶-ethenodeoxyadenosine (dA) and N²,3-ethenodeoxycytidine (dC) are formed as result of oxidative stress and lipid peroxidation via reactive alkenals (J. Nair et al., Mutat. Res., 424:59–69, 1999). High -6 polyunsaturated fatty acid intake markedly increased levels of WBCs in female volunteers on a controlled diet (J. Nair et al., Cancer Epidemiol. Biomark. Prev., 6:591–601, 1997). In healthy female volunteers we investigated possible correlations between dietary fatty acid intake (by questionnaire), concentration of linoleic acid (LA) and oleic acid (OA) in serum (n = 34), and etheno-DNA adduct levels in WBC (n = 42). Two groups of samples were selected according to dietary intake >15 g (group A) or <5 g (group B) LA/day. Serum samples were analyzed for free OA and LA by gas chromatography-mass spectroscopy and WBC-DNA for dA and dC adducts by immunoaffinity ³²P postlabeling. On a group level, serum LA and OA concentrations were higher in group A than group B, whereas the LA/OA ratios were similar. The mean dA and dC levels did not significantly differ in groups A and B, but a third of the individuals had more than twice the mean adduct levels than the rest. Correlation analyses revealed a significant inverse correlation for dA in WBC-DNA and vegetable or vitamin E consumption. We conclude that etheno-DNA adduct levels are not determined by LA intake alone but might depend on the ratio of -6 polyunsaturated fatty acid:other fatty acids and of antioxidants consumed in the diet. This pilot study also indicated a protective effect of dietary vitamin E and vegetables against miscoding, lipid peroxidation-induced DNA lesions.

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