PMID: 2111458May 1, 1990Paper

Dietary fat modifies the in vivo mutagenicity of some food-borne carcinogens

Mutation Research
W E Brennan-CraddockA J Alldrick

Abstract

Female BALB/c mice were fed a low fat diet (1% safflower oil, by weight) or one supplemented with 25% (by weight) of beef fat or olive oil. The abilities of these diets to modify the in vitro and in vivo hepatic conversion of the dietary carcinogens aflatoxin B1, 2-amino-3, 4-dimethylimidazo[4,5-f]quinoline (MeIQ) and 3-amino-1-methyl-5H-pyrido[4,3-b]indole (Trp-P-2) to bacterial mutagens was evaluated. Dietary olive oil appeared to increase the metabolism of both MeIQ and Trp-P-2 to bacterial mutagens in vivo using the intrasanguineous host-mediated assay. Feeding mice either of the high-fat diets increased hepatic conversion of these two compounds to bacterial mutagens in vitro. Dietary fat had no effect on the metabolism of aflatoxin B1. Subsequent experiments suggested that the in vivo effects of dietary olive oil on MeIQ and Trp-P-2 mutagenesis were due to the induction of hepatic enzyme activities rather than to increased rates of uptake of the carcinogen from the gut-lumen.

References

Nov 1, 1979·Proceedings of the National Academy of Sciences of the United States of America·D W NebertT Sugimura
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Dec 1, 1982·Toxicology and Applied Pharmacology·T N ThompsonC D Klaassen

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Citations

Jul 1, 1993·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·A J AlldrickM N She
Jan 1, 1993·Nutrition and Cancer·C J RumneyI K O'Neill
Jan 1, 1995·Nutrition and Cancer·A J AlldrickI R Rowland

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