Food and cancer prevention chemical and biological aspects k w waldron et al (WP, 2005)

Food and Cancer Prevention: Chemical and Biological Aspects Food and Cancer Prevention: Chemical and Biological Aspects Edited by K.W Waldron, I T Johnson and G R Fenwick AFRC Institute of Food Research, Norwich W O O D H E A PDU B L I S H I N G Cambridge New Delhi LIMITED Published by Woodhead Publishing Limited Abington Hall, Granta Park Great Abington, Cambridge CB21 6AH England www.woodheadpublishing.com Woodhead Publishing India Pvt Ltd, (3-2, Vardaan House, 7/28 Ansari Road, Daryaganj, New Delhi - 110002, India The Proceedings of an International Conference sponsored by the Food Chemistry Group of the Royal Society of Chemistry, held at Norwich, liii September 13-16, 1992 First published by The Royal Society of Chemistry 1993 Reprinted by Woodhead Publishing Limited 2009 0Woodhead Publishing Limited, 2005 The authors have asserted their moral rights This book contains information obtained from authentic and highly regarded sources Reprinted material is quoted with permission, and sources are indicated Reasonable efforts have been made to publish reliable data and information, but the authors and the publisher cannot assume responsibility for the validity of all materials Neither the authors nor the publisher, nor anyone else associated with this publication, shall be liable for any loss damage or liability directly or indirectly caused or alleged to be caused by this book Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming and recording, or by any information storage or retrieval system, without permission in writing from Woodhead Publishing Limited The consent of Woodhead Publishing Limited does not extend to copying for general distribution, for promotion, for creating new works, or for resale Specific permission must be obtained in writing from Woodhead Publishing Limited for such copying Trademark notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe British Library Cataloguing in Publication Data A catalogue record for this book is available from the British Library ISBN-I 3: 978-1 -85573-781 -5 Printed in the United Kingdom by Lightning Source UK Ltd Preface From the somewhat narrow perspective of the industrialised Western world we often think of cancer primarily as a disease of old age and affluence In fact the environmental influences upon cancer are extremely complex The geographical distribution of many cancers spans cultures and age groups and there is compelling statistical evidence to suggest that diet is amongst the most important determinants of cancers such as carcinoma of the oesophagus and stomach, which are common in the Middle East and Asia In the West, carcinoma of the breast and colon are major causes of morbidity and death which often begin in middle age and also seem strongly linked to diet Even lung cancer, for which the causal connection with cigarette smoking is beyond dispute, shows evidence of other environmental influences which may include a protective effect of diet Epidemiological evidence makes it clear that diet can protect against the development of cancer, and in some circumstances promote it Developments in molecular and cell biology have recently led to significantly increased understanding of cell proliferation and differentiation, but there remains much to learn about the impact of diet on these basic biological mechanisms Food and Cancer Prevention ' was designed to explore these issues and to promote, and facilitate, constructive interdisciplinary interactions The meeting, held on the campus of the University of East Anglia, represented the third in a series of biennial conferences exploring the dietlhealth interface The first meeting (Bioavailability 8 ) , examined the area of nutrient availability, whilst Fibre 90 focused on dietary fibre As befits a series of meetings organised and underwritten by the Food Chemistry Group of the Royal Society of Chemistry all three meetings emphasised the central role of chemistry and chemists, and also served to educate members of the profession in the challenges and opportunities inherent in these exciting areas vi Food and Cancer Prevention: Chemical and Biological Aspects The concept of Food and Cancer 92 originated from a workshop organised by RIKILT (State Institute for Quality Control) and the Wageningen Agricultural University in 1990, and it is appropriate, therefore, that at the time of writing a follow up meeting is being arranged for 1995 The field is rapidly moving and it is clear that over the next few years there will be many advances in techniques and understanding It is to be hoped that the ideas presented, and discussed, in Norwich will have stimulated research, and encouraged progress The organisation of any meeting is a team effort We are very grateful to the Scientific and Organising Committees for their hard work, to the numerous staff of the AFRC Institute of Food Research for their unflagging enthusiasm and efficiency, and to the Food Chemistry Group for its financial support In the end, of course, the success of a meeting depends upon the participants and we would finally like to thank all those who attended the meeting K.W Waldron I.T Johnson G.R Fenwick January 1993 Contents Part The Relationships between Diet and cancer in Human Populations Food: Its Role in the Etiology of Cancer G.M Williams, M.D Inhibition of Carcinogenesis by Non-nutrient Constituents of the Diet 12 L.W Wattenberg, M.D Contribution of Epidemiology in Elucidating the Role of Foods in Cancer Prevention 24 D Kromhout, H.B Bueno de Mesquita and M.G.L Hertog Work in Progress T Key, D Forman, L Cotton, A Lewis, G Davey, J Moore, G Clark, C Mlynek, J Tarrant, P Savage, R English and B Shepstone Diet and Mammographic Patterns: Workshop Report: New Development in Epidemiology 37 42 W.P.T James Part The Occurrence and Significance of Carcinogens in Foods Genotoxic Effects of Nitrosamines and Cooked Food Mutagens in Various Organs of Mice and their Modification by Dietary Factors S Knasmdller, W Parzefall, W Huber, 47 H Kienzl and R Schulte-Hermann Influence of Sugar-linked- and Diallyldithiocarbamates on Mutagenic and Carcinogenic N-nitroso Compounds 53 B.H Lee, B Bertram, P Schmezer and M Wiepler In Vitro Genetic Toxicology Testing of Naturally Occurring Isothiocyanates S.R.R Musk and I.T Johnson Possible Clastogenic and Anticlastogenic Actions of Fermented Milk I@Narinel@ A.K Nersessian 58 62 Food and Cancer Prevention: Chemicaf and Biological Aspects Vlll Influence of Dietary Fat on Metabolism of 2-Amino3-Methyl-3H-Imidazo[4,5-f]Quinoline (IQ) C J Rumney, I R Rowland and I K O'Neill 65 Influence of Diet on the Conversion of 2-Amino-3Methyl-3H-Imidazo[4,5-f]Qu~noline (IQ) t o the 7Keto Derivative (7-OHIQ) 70 C.J Rumney a n d I R Rowland Antimutagenic Action of Beta Carotene, Canthaxanthin and Extracts of R o s m a r i n u s O f f i c i n a l i s and M e l i s s a O f f i c i n a l i s Genotoxicity of Basil and Tarragon Oil A B i a n c h i - S a n t a m a r i a , F T a t e o and L S a n t a m a r i a Nitrite-free Meat Curing Systems and the NNitrosamine Problem F S h a h i d i and R.B Pegg a2 Carbohydrates, especially Mono- and Disaccharides in Excess Inhibit the Formation of Mutagenic Heterocyclic Amines during Frying of Meat K.I Skog a n d I M J a g e r s t a d Effects of Ellagic Acid, Tannic Acid and Quercetin on the Mutagenic Activity of Cooked Food Mutagens in the S a l m o n e l l a strain TA98 M S t r u b e , P.A Nielsen and J C L a r s e n Analysis of Human Sera for Aflatoxin A.P W i l k i n s o n , D W D e n n i n g , H.A Lee, C.M Ward a n d M.R.A Morgan Workshop Report: Dietary Carcinogenesis Role in Human Cancer? - 75 a7 92 97 What 102 W Jongen Part Free Radical Reactions and Antioxidant Nutrients in the Etiology of Human cancers Chemical Aspects and Biological Mechanisms of Anticancer Nutrients in Plant Foods 109 D I Thurnham Antioxidant and Pro-oxidant Actions of Dietary Components 0.1 Aruoma and B H a l l i w e l l 119 In V i t r o Antioxidant Activity of Lutein M Chopra a n d D I Thurnham 125 Effect of Vitamin A Dietary Intake on DNA Damage Induced I n V i t r o by AFBl S Decoudu, P C a s s a n d , V C o l i n , B Koch a n d 130 J.F Narbonne ix Contents Availability of Soluble All-trans Versus 9-Cis Carotene 8133 G L e v i n and S Mokady Effects of Dietary Anticarcinogens on Rat Hepatic and Intestinal Glutathione S-transferases W.A N i j h o f f and W.H.M Peters Quantitation of Provitamin-A and Non-provitamin-A Carotenoids in the Fruits most Commonly Consumed in Spain B O l m e d i l l a , F Granado, I Blanco and 139 141 E Rojas-Hidalgo Seasonal Variation of Serum Levels of 8-Carotene and a-Tocopherol M R a u t a l a h t i , D A l b a n e s , J Haukka, E ROOS, J V i r t a m o 146 Antioxidant Vitamins or Lactulose as Chemopreventive Agents for Colorectal Cancer L R o n c u c c i and M Ponz d e L e o n 147 Carotenoids plus Vitamin A in Cancer Prevention, Adjuvant Therapy, and Mastalgia Treatment L S a n t a m a r i a and A B i a n c h i - S a n t a m a r i a 151 Workshop Report: Protection D.G Part I Role of Anti-oxidants in Cancer 159 Lindsay Tunour initiation: The Significance of Endogenous Biotransformation Enaymes and their Modulation by Diet Modulation of Biotransformation Enzymes by NonNutritive Dietary Factors P J van B l a d e r e n 163 Effect of Cooking and of Vegetables and Fruit on 1,2-Dimethylhydrazine-induced Colon Carcinogenesis in Rats G.M A l i n k , H A Kuiper, V.M.H H o l l a n d e r s and 175 J.H Koeman Studies of Antimutagenic Factors in Food G B r o n z e t t i , E Morichetti, C S a l v a d o r i a n d C D e l l a Croce iao Does the Type of Fat Influence Intestinal and Hepatic Microsomal Metabolism? R C h i n e r y , R A G o o d l a d , N A W r i g h t and 185 J.T Borlak I I I Breakfast cereal Fish Minimum daily intake per person (3, !$ g 200 400 600 800 1000 m I - I - - - - - , Cooking oil and salad Oil @Ae(' %i\0@' *& GOo+OQ 100 300 200 - 1.0 - 1.5 1b Maximum monthly purchases per person c z P 0' U v) Implications for Dietary Guidance 449 for NSP, total fat and the WHO goals for free sugars, saturated fatty acids andvegetable and fruit intake Note that NSP intakes will be proportional to body weight thus the population goals (Table 1) should nnf, be applied to children who n e e d a p r o p o r t i o n a l g o a l b a s e d on their energy needs when compared with a population reference energy target of 10 MJ Thus young children should receive only 50% of the 24 g advocated, i.e 12 g once they are over the age of years and on a full mixed diet Similarly, salt intake should not be set at g/day for everyone Very little salt- comes from discretionary use" so salt intakes tend to be proportional to energy needs also and can be calculated as 3-6 g/lOMJ and then related to individual energy needs Advice to the Middle-aaed and E l d e r l v The accumulating evidence on stomach, breast, colon and prostate cancer suggests that we need to take a fresh look at the question of whether preventive advice should be developed for the middle-aged and elderly It seems that the propensity to stomach and breast cancer may be set at an early age Yet, for stomach cancer, the progressive fall in its incidence, with an arrest in this fall during wartime in Norway, and the preventive role of adult vegetable intake, all point to the opportunity for changing the incidence rates of stomach cancer during adulthood If the experimental evidence for 6-carotene suppressing the progression of early gastric cancer to infiltrating tumours in rats" holds true in current studies on the role of I3-carotene in preventing gastric cancer in heavy smokers then this will amplify the potential importance of dietary change in middle life It should also be remembered that our approach to the elderly is undergoing drastic revision since the elderly are physiologically very similar to the middle-aged - at least up to the age of 75 years For the following decade 85% of elderly live at home so we are coming to recognize that one should consider a life expectancy of 25 years for those retiring at 60 years of age This 25 year period is a time when profound effects might be achieved by maintaining gene stability by dietary means This will, however, require a completely different approach to the diet in the elderly since they have usually been targeted simply for food supplements when their real need is to maintain absolute intakes of micronutrients and other protective dietary factors in the face of a progressive fall in energy need as they become more inactive and their lean tissues atrophy However, the development of a cancer prevention policy in the elderly is likely to be greeted with scorn because of the lack of proof of the efficacy of such measures and the sense that the elderly should be allowed to eat what 450 Food and Cancer Prevention: Chemical and Biological Aspects - they like for their limited lifespan Nevertheless one can advocate the same practical measures on general health grounds and perhaps achieve the same ends (see below) Much of the controversy relating to the NACNE report has been set out in The Food Scandalz9 This should come as no surprise to those who have studied the role of tobacco companies seeking to prevent new public health policies relating to tobacco use3' Cigarette companies are now buying food companies to help them diversify and, it is claimed, to give themselves access to Congressmen in the U.S who refuse to be lobbied by tobacco interests The problem arises from single commodity groups, e.g meat, milk, butter, sugar and confectionery industries, because they have to diversify or adjust to criticism and see their market contract The meat and milk industries are particularly vulnerable if they fail to respond swiftly and appropriately because there is then a tendency to advocate a reduction in total meat and milk consumption rather than moving rapidly to produce products with a low fat content The meat industry is currently being handicapped by the high fat content of meat products which is therefore harming the image of the industry This is a challenge which, unless met, will mean that the current wave of vegetarianism induced by concern for animal welfare, will have strong backing from those advocates of public health who seek to use simple messages to achieve a reduction in saturated fatty acid intakes CONCLUSIONS The current obsession with reducing energy or fat intakes to prevent carcinogenesis depends on animal, not human, evidence If standard criteria for developing public health policies are used then there is no case to be made for implementing these policies except on other health grounds The single feature of current studies, which is extraordinarily consistent, is the preventive role of fruit and vegetable consumption The evidence in smokers is particularly persuasive and should be implemented as a special need for this group as well as for the rest of the population Logically the middle-aged and the elderly should be included in these prevention strategies The credibility of these preventive campaigns will be enhanced substantially by applying new techniques which provide biomarkers of risk These will be most readily applied to high risk groups, e.g those with colonic polyps, specific breast conditions and smokers Translating nutrient goals or WHOvalues for population average intakes of fruit and vegetables requires a recognition of the differences in energy needs of different subgroups European populations know the importance of preventive 45 I Implications for Dietary Guidance dietary change but rarely perceive themselves as at risk Novel legislative and other strategies will be needed if current recommendations are to be implemented effectively 3 10 11 12 13 14 15 16 17 18 19 20 21 22 REFERENCES m, m, U Ravnskov, 1992, 15 W.C Willett, M.J Stampfer, G.A Colditz, B.A Rosner, C.H Hennekens and F.E Speizer, UJM, 1987, X , 22 J.R Herbert and E I Wynder, MJM, 1987, 3.2, 165 N Mufioz, 'Gastric Carcinogenesis', Elsevier Science Publications, Amsterdam, 1988, p 51 Editorial, Lancet, 1977, 2, 281 H Ohshima, B Piguatelli, C Malaveille, M Friesen, S Calundo, D Shuker, N MuliozI and H Bartsch, 'Gastric carcinogenesis', Elsevier Science Publishers, Amsterdam, 1988, p.175 J.V Joossens, 'Epidemiology of arterial blood pressure Developments in cardiovascular medicine', Martinas Nijhoff, The Hague, 1980, p.489 WHO, \Diet, nutrition, and chronic diseases' , WHO, Geneva, 1990, Technical Report Series, No 797 G.E Bonney, R.C Elston, P Correa, W Haenszel, D.E Zavala, G Zarama, T Collazo and C Cuello, m e t i c Fmidemiol., 1986, 1, 213 A.G Schwartz, M.D King, S.H Belle and V.A Satariano, J National Cancer InstituteI 1985, 15, 665 J Higginson, C.S Muir and N Mufioz, 'Human cancer: epidemiological and environmental causes', Cambridge University Press, 1992 Editor, Lancet, 1981, 1, 1236 TNO Nutrition and Food Research Annual Report 1991, TNO Toxicology and Nutrition Institute, The Netherlands, 1992 C.G Fraga, P.A Motchink, M.K Shigenaga, H.J Helbock, R.A Jacob and B.N Ames, P r o c Acad, Sci USA, 1991, 88, 11003 W.C Willett, Nature, 1989, 338, 389 W.P.T James,inudocrinoloav andMetabolism, 1984, J.2, 635 G Block, B Patterson and A Subar, Lnt J Epid * I 1992, in press A Tannenbaum, w c 1945, , 5, 616 B.N Ames, free M R e s C w , 1989, 1, 121 W.P.T James and E.C Schofield, 'Human Energy Requirements: A Manual for Planners and Nutritionists', Publishedby arrangement with the Food and Agriculture Organization of the United Nations by Oxford University Press, 1990 W.P.T James and P S Shetty, H u m r :Clin Nutr - 1982, 331 P Skrabanc, M Gibney and J LeFanu, \Whoneeds WHO?', Social Affairs Unit, 1922 Food and Cancer Prevention: Chemical and Biological Aspects 452 23 WHO, 24 25 26 27 'Prevention of Coronary Heart Disease' WHO, Geneva, 1982, Technical Report Series, No 678 G Rose, W r M & a L Cardiovasc Dis , 1991, 1, 37 International Agency for Research on Cancer, Large Bowel Cancer Group, Nutr Can-, 1982, 4, The Coronary Prevention Group, 'Nutrition Banding: A scientific system for labelling the nutrient content of foods', CPG, London, 1990 W.P.T James, A Ralph and C.P Sanchez-Castillo, Lancet, 1987, 1, 426 28 L Santamaria and A Bianchi, Preventive, 1989, U, 603 29 C Walker and G Cannon, \The Food Scandal,, Century Publishing Co Ltd., London, 1984 30 P Taylor, \Smoke Ring: The politics of tobacco' , The Bodley Head, London, 1984 Subject Index acarbose 344 achlorhydria 114 activation of carcinogens 164 adenomatous polyps 17, 147, 276, 341, 407, 433 adjuvant therapy 151 aetiology of cancer 3-11, 439-452 see also cancer aflatoxin 6, a, 97, 194, 432 age 449 alcohol a, 29, 37 alliums 13, 53, 224 see also onions, garlic allixin 290 allylisothiocyanate 58, 285 see selective toxicity Ames test 224, 342 a-angelicalacton 140 anthraflavic acid 243 antioxidants 15, 110, 119, 125, 148, 153, 159, 193, 340 anti-tumour activity anti-carcinogens 32, 139, 243, 349, 383 anti-tumour polysaccharides 307, 322 arachidonic acid 16 cascade inhibitors 16-17 ascorbic acid 17, 120 aspergillus 97 basil 75 beef dripping 71 benzo(a)pyrene bile 65, 147, 353 biomarkers of nutrient intake 43 biopsies 401, 406 biotransformation 163, 390 bleomycin assay 122 blocking agents 14 brassicas see vegetables 454 Subject Index butylated hydroxyanisole (BHA) 119 butylated hydroxytoluene (BHT) 7, 9, 119 butyrate 284, 288, 344, 379 calcium 264 caloric intake 261, 276, 443 cancer of Adrenal gland 58 bladder 24, 31 breast 8, 31, 37, 43, 58, 151, 270, 340, 439 colo-rectum 8, 31, 58, 175, 275, 339, 353, 358, 396, 439 Endometrium 272 larynx 24 lung 25, 151 mouth 24, 31, 113 oesophagus 24, 31 ovary 31 pancreas 24, 30, 58 prostate 8, 31, 339 skin 209 stomach 114, 300, 440 cancer cells 238, 285, 291, 327, 345, 387, 392 canthaxanthine 75, 113, 155 carbohydrates 87, 277, 307, 340, 358 carbonyl compounds 84 carcinogenesis 4, 12, 102, 300 mechanisms 257, 300, 383, 440 multistage theory 256, 384 inhibitors 13, 396 carcinogens 392, 396, 426 dimethylhydrazine 433 carnosol 119 carotenoids 32, 38, 141, 151 lutein 113, 125, 143, 398 lycopene 143 phytoene 143 beta-carotene 18, 31, 141, 146, 151 casein 194 cell wall polysaccharides 313, 322, 339, 344 see dietary fibre see non-starch polysaccharides cellular proliferation 16, 112, 159, 254, 275, 280, 300, 344, 358, 364, 379, 401, 406, 432 cereals 263 barley 362 rice 263 wheat 362 chalcones 15 chemoprevention 12, 113, 152 chlorophyllin 180 cholesterol 439 HDL 37 chromosome aberrations 59 see also DNA see also sister chromatid exchanges citrus fruits Subject Index 455 see also fruits oils 13, 18, 218 clastogenic effects 62 anticlastogens 62, 155 cocoa 372 colon 70, 147, 174, 185, 234, 237, 275, 280, 339, 353, 358, 364, 379 colonoscopy 147 comet assay 430 Comfrey 426 coumarins 14, 140 creatinine 70 cruciferae see vegetables crypts 296, 401, 406 colon 275, 366 distribution of mitosis 276, 359, 409 small intestine 298, 366 stomach 365 curcumin 14, 17, 140 cured meats 82 cycasin cytochrome P450 53, 58, 65, 110, 131, 163, 166, 185, 217, 243, 247, 302, 369, 391, 435 DDT 7, deoxyribose assay 120 detoxification 164 diallyl disulphide 169, 247 diet 255, 266, 270, 394, 439 guidance 439-451 dietary fibre 8, 31, 39, 72, 175, 263, 280, 337, 339, 362, 364, 369, 374, 447 see also non-starch polysaccharides, cell wall polysaccharides dietary history 28 dietary surveys methods 27 questionnaire 38 differentiating agents 18 digestive enzymes 194 dioxins 274 DNA damage 55, 119, 130, 159, 237 430 adducts 30 repair assay 52 single strand breaks 55 unscheduled synthesis 214 dunaliella bardawil 133 E coli 431 EDTA 123 ELISA 98 ellagic acid 14, 92, 140, 203, 243 endoscopy 401 of colon 147 energy intake 39 see also caloric intake enteroglucagon 283, 296 Skbject Index 456 enterolactone 250 enzyme activity 411 induction of 302, 411, 416 see also cytochrome P450 digestive enzymes phase enzymes phase enzymes epidemiology 24, 42, 105, 109, 349, 383 epigallocatechin gallate 15 epoxide hydrolase 163 erucin 418 estrogens 270 estradiol 270, 302, 351 ethylene dibromide 165 Europe 42 faeces 340 carcinogens in 342, 396 faecalase enzyme 224 microflora 369 pH 343, 356, 358 weight 340, 356, 379 familial adenomatous polyposis (FAP) 353, 433 fat 8, 30, 43, 65, 185, 259, 439 saturated 186 see also fatty acids fatty acids 6, 48 Fenton reaction 119 ferritin 111 fish 30 smoked 441 flavonoids 13, 24, 33, 119, 140, 198, 217, 223, 348, 432 quercetin 33, 140, 198, 223 kaemferol 33, 198 myricetin 33, 198 apigenin 33 luteolin 33, 198 folates 110 food frequency questionnaire 29 food preservation free radicals 44, 107, 110, 119, 159, 430 fruits 8, 12, 24, 30, 142, 169, 175, 199, 205, 217, 242, 316, 443 apple 141 apricot 142 banana 141 cherry 142 citrus 141 lemon 141 orange 141 peach 141 pear 141 strawberry 141 watermelon 141 frying 87 Gap junction communication 388 garlic 13, 53, 290 gastrin 283 Subject Index gastritis 300 gastrointestinal tract 233, 320, 371, 406 crypts 275, 280 epithelium 280, 320, 364 mucosa 275 GC/MS 120 genetic variation 167 genotoxins 30 germ-free rats 364 glucagon 296 see enteroglucagon glucarates 14 glucose glucosinolates 32, 58, 175 glucuronide 70 beta-glucuronidase 66 glucuronyl transferase 163 glutathione peroxidase 110, 160 reductase 54, 418, 435 s-transferase 54, 139, 163, 169, 188, 245 glycoalkaloids 195 glycyrrhetinic acid 14 halogenated benzenes 165 hepatocytes 48 hepatic microsomes 66 herbal products 307, 327, 426 heterocyclic amines 6, 7, 30, 87, 175, 342 hormone dependent cancers 343, 348 HPLC 33, 141, 198, 204, 335, 396, 432 HT29 285 detransformation 286 hydrogen peroxide 110 hyperplasia 112 immune mechanisms 308, 327, 331, 379 Indian Muntjac cell line 58 indoles 13, 167, 273 indomethacin 16 induction 170 initiation 112, 209, 256 inositol hexaphosphate 15, 19 insulin 283 intestinal absorption 320 inulin 372 IQ 50, 70, 92, 214, 243 see also quinolines iron 111, 120, 214 isothiocyanates 13, 15, 50, 58, 285, 421 italy diet of 275 Lactobacillus acidophilus 62, 181, 233 Lactobacillus casei 303 lactose lactulose 147 lentinan 311 leukoplakia 19 lignans , 348 457 458 Subject Index d-limonene 13, 18 see also citrus fruits linoleic acid 6, 14, 113 see also fat, fatty acids liver 19 microsomes 185 lymphocytes 430 lysinoalanine 193 M-cell 320 macrophages 115, 310 mammography 37 markers exposure 104 Matsutake (mushroom) 327 meat 29,’ 30, 43, 82, 87, 119 beef 83, 88 chicken 83 pork 83 seal 83 seal surimi 83 meta-analyses 42 micronutrients milk 29, 90, 181 MeIQ 50, 65, 92, 214 see also quinolines MeIQx 50, 92 see also quinoxalines mitotic arrest technique 407 mitotic index 277, 402 mixed function oxidases 110, 163 modulation 393 of cancer induction 255, 385 positive and negative 259 mortality 4, 26 mutagens cooked food 47, 65, 88, 92, 238 faecal 342 tests for 65, 385 mycotoxins mustard 421 mutagens 180, 421 antimutagens 180 see also faeces myrosinase 58, 421 NACNE Report 450 narine 62 natural killer cells 311 nerolidol 15 nitrate 114 nitrite 82, 103, 114, 374 nitrosamines 7, 47, 82, 103, 114, 247 N-nitroso compounds 53 see also nitrosamines non-starch polysaccharides 303, 379 see a l s o dietary fibre, cell wall polysaccharides non-nutrients 12 nuts 203, 206 Subject Index nutrient goals 4 see also diet nutrition and cancer 7-OHIQ 70 olive oil oncogenes ras family 18, 2 FAP - orange oil see citrus fruits organosulphur compounds , , , 247 ornithine decarboxylase oxygen radicals , , 1 p53 , pea fibre pectin Peyer's patches 2 phagocytic activity Phase enzymes Phase enzymes , , 1 phenethylisothiocyanate 58 see isothiocyanates phenols , , , physical activity 4 phytoestrogens phytate 3 piroxicam polyamines 181 inhibitors of 15 polyphenols , , , polysaccharides , see dietary fibre anti-tumour polysaccharides cell wall polysaccharides polyunsaturated fatty acids n-6 series n-3 series 6, see also fat potatoes promotion 1 , pro-oxidants 119 protein , , , prostaglandins see also arachidonic acid protease inhibitors , pyrolysis products , pyridines pyrrolizidine alkaloids quinone reductase 1 , , , quinolines see also IQ, MeIQ quinoxalines see also IQx research techniques retinoids , 459 460 Subject index S9 66, 131 rosemary 14, 119, 209 saccharin Saccharomyces cerevisiae 78, 181 saliva 114 salmonella 233 mutagenicity test 65, 92, 239 salt 441 selective toxicity 285-286 see also ally1 isothiocyanate isothiocyanates short chain fatty acids 280, 343, 364 Sino-Japanese medicine 307 sister chromatid exchange 50, 59, 113, 293 see also chromosomes smoking 24, 146, 272, 443 soybean 194 Spain 141 spermine 181 see also polyamines starch 90, 340, 380 steroids 339 sugar 29 sulphoraphane 417 sulphydral compounds 193 superoxide dismutase 160 sugarbeet see vegetable suppressing agents 15 tangeretin see citrus fruits tannins 14, 15, 92 tarragon 75 tea 13, 247 terpenes 14, 15 a-tocopherol 38, 146 see also vitamins toxicological methods 383 transferase 369 transformation 112 trolox 125 trypsin inhibitors 194 tyrosine kinase 303 ulcerative colitis 300, 406 urine 28 vegetables , 12, 24, 29, 30, 43, 58, 168, 175, 178, 199, 217, 223, 226, 238, 313, 372, 413, 416, 443 broccoli 416 brussels sprouts 140 cruciferae 13, 58, 274, 318 legumes 32 onions 223 spinach 240 vegetarians 340, 351 vitamins A 18, 109, 130, 147, 214 C 39, 111, 114, 343 Subject Index E 38, 111, 146, 343 provitamins A 109 see also antioxidants wheatbran 263, 341, 362, 372 xenobiotics 163, 411 yoghurt 62, 182 zinc 214 deficiency 110 461 .. .Food and Cancer Prevention: Chemical and Biological Aspects Food and Cancer Prevention: Chemical and Biological Aspects Edited by K. W Waldron, I T Johnson and G R Fenwick AFRC Institute of Food. .. participants and we would finally like to thank all those who attended the meeting K. W Waldron I.T Johnson G.R Fenwick January 1993 Contents Part The Relationships between Diet and cancer in Human... Microsomal Metabolism? R C h i n e r y , R A G o o d l a d , N A W r i g h t and 185 J.T Borlak Food and Cancer Prevention: Chemical and Biological Aspects X Chemical and Biochemical Basis