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Role of Fat and Calcium in Cancer Causation by Food Mutagens, Heterocyclic Amines

Abstract We investigated the modulation by dietary corn oil and calcium levels of carcinogenesis by heterocyclic amines (HCA), a new class of important carcinogens in the human nutritional environment, since they are formed during cooking. Two approaches involved (i) a chronic bioassay in male and female F344 rats, and (ii) an abbreviated test, the induction of foci of aberrant crypts in the colon in male F344 rats. One typical HCA, 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) was fed at 75 ppm for 12 months to male and female rats that were held three and six months longer, respectively, on control diets. Neoplasms were induced in the Zymbal gland, skin (predominantly in male rats), liver, mammary and preputial glands, colon, and lung. Diets with 23.5% corn oil increased carcinomas in the liver in males, and in the mammary gland in females, compared with a 5% corn oil diet. Males on the low-fat diet had more cancers in the lip, and females had more ear duct cancers, than did rats on the high-fat diet. Another HCA, 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), fed at 400 ppm for nine weeks induced foci of aberrant crypts in the lower intestinal tract of male F344 rats. There were significantly more aberrant crypts on the high-fat than on the low-fat diet. On the low-fat diet, there were fewer aberrant crypts on the higher calcium level. Thus, dietary fat modulates the carcinogenic action of HCA food carcinogens in specific organs of male and female F344 rats. Also, both fat and calcium affected the induction of aberrant crypts in the distal intestinal tract of male F344 rats.