OXIDATIVE DNA-DAMAGE LEVELS IN BLOOD FROM WOMEN AT HIGH-RISK FOR BREAST-CANCER ARE ASSOCIATED WITH DIETARY INTAKES OF MEATS, VEGETABLES, AND FRUITS

Objective We examined the relationship between intakes of specific foo ds-namely, meats, vegetables, and fruits-with levels of oxidative DNA damage in women consuming their own usual diet or a diet low in fat. D esign Blood was obtained from women who had been assigned randomly to a low-fat or nonintervention diet for 3 to 24 months. Levels of 5-hydr oxymethyluracil, a type of oxidative DNA damage, were determined. Diet data were obtained from 3-day food records. Subjects/setting The 21 w omen were participating in an outpatient clinic. AU the women were hea lthy but had a first-degree relative with breast cancer. Intervention The intervention was a self-selected diet with a goal of 15% of energy from fat. Main outcome measures Existing data on oxidative DNA damage levels were evaluated for possible relationships to foods eaten. Inta kes of raw and cooked vegetables were examined separately. Meat intake was examined by type of meat (pork, beef, fish, chicken) and by cooki ng temperature. Statistical analyses Initial univariate analyses relie d on Spearman rank correlations of each food item with DNA damage. Fur ther analyses of the data were performed with univariate and multivari ate weighted least squares regression models. Results The model that b est explained DNA damage levels was a bivariate regression model that included the intake of cooked vegetables and the sum of beef and pork intake. This model accounted for 85% of the variation in DNA damage le vels among women. Preliminary results are suggestive of a positive ass ociation of DNA damage with beef and pork intake and a negative associ ation with cooked vegetable intake. Application These observations, if confirmed in larger studies, suggest specific dietary changes to redu ce oxidative DNA damage levels and possibly cancer risk.