A recent study has revealed a concerning connection between heat-damaged DNA in food and its potential impact on human health, specifically the increased risk of mutations and cancer. The study, which was conducted using mice, highlights the possibility that damaged DNA can enter the DNA of individuals consuming the food during the digestion process. Although the findings are based on animal subjects, they suggest a clear link between damaged DNA and digestion, urging further investigation from a human health perspective.
DNA, often overlooked, remains present in the flesh of meat and, to a lesser extent, in vegetables and fruit even after the animals have died or the produce has been harvested. This presence is not insignificant either, as a gram of cow DNA can be found in approximately 500g of beef.
While previous research has associated damaged DNA in food with cancer, this has typically been attributed to reactive species formed in the body as a response to cooking. Nonetheless, for these reactive species to cause changes or damage to DNA, they must come into contact with DNA in the cell itself, which is rare.
However, during the normal breakdown of biomolecules in digestion, nucleotides, crucial components of DNA, are made available. These nucleotides can be incorporated into the DNA of cells, raising the possibility that damaged DNA from food could become part of living DNA, such as human DNA, increasing the risk of cancer. This process, known as nucleotide salvage, involves DNA from external sources being integrated into the DNA within cells.
To investigate the effect of cooking food at high temperatures on DNA, the researchers conducted experiments using potato, ground beef, and ground pork, subjecting them to boiling and roasting before extracting DNA samples. The results revealed that all three foods experienced DNA damage, even with boiling, where temperatures were relatively low. The researchers speculate that plant tissue may offer some protection, as the potatoes incurred the least damage.
Both forms of damage detected in the foods were genotoxic, impairing gene function and leading to uncontrollable replication of mutations, potentially resulting in cancer. In further studies, mice were fed highly concentrated portions of the damaged DNA, leading to DNA damage in the small intestine where much of the digestion occurs. The researchers also observed damage to lab-grown cells when exposed to the damaged DNA.
Moving forward, the researchers plan to explore whether foods with higher DNA concentrations, such as meat, pose a greater risk than those with lower DNA concentrations, like potatoes. They will also examine different cooking methods, such as grilling and frying, as well as analyze the harmful capabilities of various types of DNA.
In conclusion, this study raises awareness about the potential risks associated with heat-damaged DNA in food. While the findings were based on animal research, they emphasize the importance of further investigations to fully understand the impact on human health. With continued research efforts, we can gain insights that will help inform best practices for food preparation and processing to minimize any potential harm.
Source: ACS Central Science, ‘Possible Genetic Risks from Heat-Damaged DNA in Food’, 1 June 2023, DOI: https://doi.org/10.1021/acscentsci.2c01247, Authors: Y. W. Jun, M. Kant, E. Coskun, T. A. Kato, P. Jaruga, E. Palafox, M. Dizdaroglu, and E. T. Kool.
