© 1991 by Oxford University Press
Journal of the National Cancer Institute, Vol. 83, No. 11, 766-769,
June 5, 1991
© 1991 Oxford University Press
Effects of a Low-Fat Diet on Levels of Oxidative Damage to DNA in Human Peripheral Nucleated Blood Cells
Supported by the Wayne State University Ben Kastle Trust for Cancer Research and by Public Health Service grant CA-22453 from the National Cancer Institute, National Institutes of Health, Department of Health and Human Services. The GC/MS data were obtained at the Michigan State University Mass Spectrometry Facility (East Lansing, Mich), which is supported in part by grant RR-00480 from the Division of Rescarch Resources. National Cancer Institute, National Institutes of Health
Department of Internal Medicine, Wayne State University Detroit. Mich.
*Correspondence to: Zora Djuric, PhD, Oncology Division, Wayne State University, PO box 02188, Detroit, MI 48201
Fat in the diet has been associated with increased breast cancer risk. In this study, blood samples were obtained from 21 women at high risk for breast cancer who had been randomly assigned to either a nonintervention diet or a low-fat diet. Oxidative damage was examined in the DNA from nucleated peripheral blood cells. The levels of oxidized thymine, specifically 5-hydroxymethyluracil, were threefold higher in the nonintervention diet group than in the low-fat diet group. Without regard to diet arm, there also was a significant linear relationship between daily total fat intake and 5-hydroxymethyluracil level. These results suggest that oxidative damage to DNA may be a marker of dietary fat intake. In addition, oxidative DNA damage may be a mechanistic link between fat in the diet and cancer risk, since such damage is associated with the process of tumor promotion.
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