Possible Genetic Risks from Heat-Damaged DNA in Food
Yong Woong Jun1, Melis Kant2, Erdem Coskun2,3
1Department of Chemistry, Sarafan ChEM-H, and Stanford Cancer InstituteStanford University, Stanford, California 94305, United States.
ACS Central Science
|July 3, 2023
Summary
High-temperature cooking damages DNA in food, potentially leading to genetic risks in consumers. This study reveals a new pathway for DNA damage from cooked food contributing to health concerns.
Area of Science:
- Molecular Biology
- Food Science
- Genetics
Background:
- High-temperature food preparation is linked to health risks, primarily from cooking-induced small molecules.
- The potential hazard of DNA damage within food itself during cooking has not been thoroughly investigated.
Purpose of the Study:
- To investigate whether high-temperature cooking damages DNA in food.
- To determine if this damaged food DNA can be incorporated into cellular DNA via metabolic salvage.
- To assess the potential genetic risks associated with consuming cooked food DNA.
Main Methods:
- Analysis of DNA bases in raw and cooked foods for hydrolytic and oxidative damage.
- Exposure of cultured cells to damaged 2'-deoxynucleosides to observe DNA damage and repair responses.
- Administration of a deaminated 2'-deoxynucleoside and DNA containing it to mice to assess uptake and chromosomal damage in vivo.
Main Results:
- Cooking caused significant hydrolytic and oxidative damage to all four DNA bases in food.
- Exposure to damaged 2'-deoxynucleosides triggered DNA damage and repair responses in cultured cells.
- Mice fed damaged DNA showed uptake into intestinal genomic DNA and increased chromosomal breaks.
Conclusions:
- High-temperature cooking damages DNA in food.
- Damaged food DNA can be salvaged into cellular DNA, inducing genetic damage.
- This represents a potential, previously unrecognized, dietary pathway contributing to genetic risks.
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