The Cooked Meat Carcinogen 2‑Amino-1-methyl-6-phenylimidazo[4,5‑b]pyridine Hair Dosimeter, DNA Adductomics Discovery, and Associations with Prostate Cancer Pathology Biomarkers

• Published in: Chemical research in toxicology Vol. 35; no. 5; pp. 703 - 730
• Main Authors: Guo, Jingshu, Koopmeiners, Joseph S., Walmsley, Scott J., Villalta, Peter W., Yao, Lihua, Murugan, Paari, Tejpaul, Resha, Weight, Christopher J., Turesky, Robert J.
• Format: Journal Article
• Language: English
• Published: United States American Chemical Society 16.05.2022
• Subjects: Acrolein; Biomarkers; Carcinogens - analysis; DNA; DNA Adducts; Hair - chemistry; Humans; Male; Meat - adverse effects; Meat - analysis; Prostatic Hyperplasia; Prostatic Neoplasms; Pyridines; Radiation Dosimeters

Well-done cooked red meat consumption is linked to aggressive prostate cancer (PC) risk. Identifying mutation-inducing DNA adducts in the prostate genome can advance our understanding of chemicals in meat that may contribute to PC. 2-Amino-1-methyl-6-phenylimidazo­[4,5-b]­pyridine (PhIP), a heterocy...