Detection of 4-oxo-2-hexenal, a novel mutagenic product of lipid peroxidation, in human diet and cooking vapor.

Since the diet plays an important role in the development of human cancer, it is important to identify mutagens in foods. We have detected a novel mutagenic product, 4-oxo-2-hexenal (4-OHE), in a model lipid peroxidation reaction mixture [H. Kasai, M. Maekawa, K. Kawai, K. Hachisuka, Y. Takahashi, H. Nakamura, R. Sawa, S. Matsui, T. Matsuda, 4-Oxo-2-hexenal, a mutagen formed by omega-3 fat peroxidation, causes DNA adduct formation in mouse organs, Ind. Health 43 (2005) 699-701]. In the present study, the contents of 4-OHE in various food samples were determined by a GC/MS method. Commercial perilla oil (derived from the seed of Perilla frutescens var. frutescens), which is rich in linolenic acid triglyceride (TG), the edible part of broiled fish, and various fried foods contained 4-OHE in the range of 1-70 microg/g. Furthermore, from the ethyl acetate trap (extracts) of the smoke released during the broiling of fish, 4-OHE was also detected by GC/MS. These results provide a warning to humans, who may be exposed to this mutagen. The 4-OHE may be produced from omega-3 polyunsaturated fats, such as alpha-linolenic acid-, docosahexaenoic acid (DHA)- and eicosapentaenoic acid (EPA)-TG, which are more easily oxidized than omega-6 fats, such as linoleic acid-TG.