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Urinary 8-oxo-7, 8-dihydro-2′-deoxyguanosine concentrations after frying of bacon, a pilot study

Svendsen, Kristin von Hirsch; Svedahl, Sindre Rabben; Lindh, Christian H. LU and Palmgren, Karin Broberg LU (2017) In Toxicological and Environmental Chemistry 99(3). p.525-534
Abstract

Cooking fumes contain compounds that may give rise to oxidative stress and mutations when inhaled. The aim of this study was to evaluate if cooking fumes from frying of bacon induce oxidative stress by measurement of urinary 8-oxo-7,8-dihydro-2 deoxyguanosine, a marker of oxidatively damaged DNA. Three non-smoking women fried bacon for 3 h. Urine samples were taken as early morning void at the same time on four days; the morning before frying, the morning after first frying, the morning after three days of frying and one week after first urine sample. 8-Oxo-7,8-dihydro-2 deoxyguanosine, 1-hydroxypyrene and 2-hydroxyphenanthrene, metabolites of polycyclic aromatic hydrocarbons, were measured by liquid chromatography-mass... (More)

Cooking fumes contain compounds that may give rise to oxidative stress and mutations when inhaled. The aim of this study was to evaluate if cooking fumes from frying of bacon induce oxidative stress by measurement of urinary 8-oxo-7,8-dihydro-2 deoxyguanosine, a marker of oxidatively damaged DNA. Three non-smoking women fried bacon for 3 h. Urine samples were taken as early morning void at the same time on four days; the morning before frying, the morning after first frying, the morning after three days of frying and one week after first urine sample. 8-Oxo-7,8-dihydro-2 deoxyguanosine, 1-hydroxypyrene and 2-hydroxyphenanthrene, metabolites of polycyclic aromatic hydrocarbons, were measured by liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS). 8-Oxo-7,8-dihydro-2 deoxyguanosine correlated weakly with concentrations of 1-hydroxypyrene (r = 0.31, p = 0.042), but it did not correlate with 2-hydroxyphenanthrene (r = −0.074; p = 0.64). Average urinary 8-oxo-7,8-dihydro-2 deoxyguanosine concentrations increased from the day before frying (16.3 ± 4.2 nmol/L) to the third day of frying (26.2 ± 10.2 nmol/L), although not statistically significantly. Our pilot study shows that frying of bacon may result in increased oxidative stress which further emphasises the possible carcinogenic potential of cooking fumes.

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organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
8-Oxo-7,8-dihydro-2 deoxyguanosine, cooking fumes, oxidative DNA damage, PAH metabolites
in
Toxicological and Environmental Chemistry
volume
99
issue
3
pages
10 pages
publisher
Taylor & Francis
external identifiers
  • scopus:84980385709
  • wos:000392822300014
ISSN
0277-2248
DOI
10.1080/02772248.2016.1213262
language
English
LU publication?
yes
id
db031499-32be-4f1d-92c6-70be083ac03f
date added to LUP
2017-01-18 16:24:35
date last changed
2018-04-08 04:52:53
@article{db031499-32be-4f1d-92c6-70be083ac03f,
  abstract     = {<p>Cooking fumes contain compounds that may give rise to oxidative stress and mutations when inhaled. The aim of this study was to evaluate if cooking fumes from frying of bacon induce oxidative stress by measurement of urinary 8-oxo-7,8-dihydro-2 deoxyguanosine, a marker of oxidatively damaged DNA. Three non-smoking women fried bacon for 3 h. Urine samples were taken as early morning void at the same time on four days; the morning before frying, the morning after first frying, the morning after three days of frying and one week after first urine sample. 8-Oxo-7,8-dihydro-2 deoxyguanosine, 1-hydroxypyrene and 2-hydroxyphenanthrene, metabolites of polycyclic aromatic hydrocarbons, were measured by liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS). 8-Oxo-7,8-dihydro-2 deoxyguanosine correlated weakly with concentrations of 1-hydroxypyrene (r = 0.31, p = 0.042), but it did not correlate with 2-hydroxyphenanthrene (r = −0.074; p = 0.64). Average urinary 8-oxo-7,8-dihydro-2 deoxyguanosine concentrations increased from the day before frying (16.3 ± 4.2 nmol/L) to the third day of frying (26.2 ± 10.2 nmol/L), although not statistically significantly. Our pilot study shows that frying of bacon may result in increased oxidative stress which further emphasises the possible carcinogenic potential of cooking fumes.</p>},
  author       = {Svendsen, Kristin von Hirsch and Svedahl, Sindre Rabben and Lindh, Christian H. and Palmgren, Karin Broberg},
  issn         = {0277-2248},
  keyword      = {8-Oxo-7,8-dihydro-2 deoxyguanosine,cooking fumes,oxidative DNA damage,PAH metabolites},
  language     = {eng},
  number       = {3},
  pages        = {525--534},
  publisher    = {Taylor & Francis},
  series       = {Toxicological and Environmental Chemistry},
  title        = {Urinary 8-oxo-7, 8-dihydro-2′-deoxyguanosine concentrations after frying of bacon, a pilot study},
  url          = {http://dx.doi.org/10.1080/02772248.2016.1213262},
  volume       = {99},
  year         = {2017},
}