Fruit and vegetable and fried food consumption and 3-(2-deoxy-β-D- erythro-pentafuranosyl)pyrimido[1,2-α] purin-10(3H)-one deoxyguanosine adduct formation

Diet has been shown to modulate M ₁dG adduct, a biomarker of oxidative stress and lipid peroxidation. Thus, we analysed the association between diet and M ₁dG in 120 controls and 67 Map Ta Phut industrial estate workers in Rayong, Thailand, to evaluate the influence of fruit and vegetables, and fried and charcoal-grilled/barbecued food consumption on M ₁dG. M ₁dG was decreased in controls reporting to consume 1417 servings/week of fruit and vegetables (mean ratio [MR]= 0.35, CI 0.180.69, p< 0.05). Conversely, a non-statistically significant M ₁dG increment was detected in controls consuming 918 servings/week of fried food (MR = 1.33, CI 0.882.00, p = 0.168). No effect of charcoal-grilled/barbecued food was found. No effect of diet was observed in workers. An association with smoking was observed in controls (MR = 1.88, CI 1.143.10, p < 0.05), but not in workers. M ₁dG can induce mutations and/or methylation changes within the promoter regions of cancer-related genes, thus promotion of healthy eating practices should be recommended.