DNA adductomics to study the genotoxic effects of red meat consumption with and without added animal fat in rats

- Sprague-Dawley rats were fed a meat based diet to assess red meat genotoxicity.
- Genotoxicity was assessed by means of UHPLC-HRMS DNA adductome mapping.
- The DNA adductome differed in liver, duodenum and colon.
- Red meat (and lard) consumption significantly altered the DNA adductome.

Digestion of red and processed meat has been linked to the formation of genotoxic N-nitroso compounds (NOCs) and lipid peroxidation products (LPOs) in the gut. In this study, rats were fed a meat based diet to compare the possible genotoxic effects of red vs. white meat, and the interfering role of dietary fat. To this purpose, liver, duodenum and colon DNA adductomes were analyzed with UHPLC-HRMS. The results demonstrate that the consumed meat type alters the DNA adductome; the levels of 22 different DNA adduct types significantly increased upon the consumption of beef (compared to chicken) and/or lard supplemented beef or chicken. Furthermore, the chemical constitution of the retrieved DNA adducts hint at a direct link with an increase in NOCs and LPOs upon red (and processed) meat digestion, supporting the current hypotheses on the causal link between red and processed meat consumption and the development of colorectal cancer.