Inhibition of Fried Meat-Induced Colorectal DNA Damage and Altered Systemic Genotoxicity in Humans by Crucifera, Chlorophyllin, and Yogurt Dietary Inhibitors of Fried Meat-Induced Toxicity

2011

Dietary Inhibitors Reduce DNA Damage from Fried Meat

Sample size: 16 publication 10 minutes Evidence: moderate

Author Information

Author(s): Shaughnessy Daniel T., Gangarosa Lisa M., Schliebe Barbara, Umbach David M., Xu Zongli, MacIntosh Beth, Knize Mark G., Matthews Peggy P., Swank Adam E., Sandler Robert S., DeMarini David M., Taylor Jack A.

Primary Institution: National Institute of Environmental Health Sciences, National Institutes of Health (NIH)

Hypothesis

Can dietary components reduce DNA damage caused by fried meat in humans?

Conclusion

The study found that dietary inhibitors significantly reduced DNA damage in colorectal cells associated with fried meat consumption.

Supporting Evidence

High-temperature meat was found to be highly mutagenic.
Low-temperature meat had undetectable levels of mutagens.
Dietary inhibitors decreased mutagenicity in feces and urine.
DNA damage in colorectal cells was reduced by nearly half with inhibitors.
The study is the first to show dietary factors can protect against DNA damage from fried meat.

Takeaway

Eating fried meat can hurt your body, but some foods like vegetables and yogurt might help protect you.

Methodology

A 4-week controlled feeding study with a crossover design, where subjects consumed diets with meat cooked at different temperatures and dietary inhibitors.