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Development of Furocoumarin Database and Intake Trend of Furocoumarins in US Health Professionals
Author(s) -
PARK Min Kyung,
Chun Ock K,
Melough Melissa M,
Qureshi Abrar A,
Cho Eunyoung
Publication year - 2017
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.31.1_supplement.790.46
Subject(s) - furocoumarin , furocoumarins , psoralen , bergapten , orange (colour) , food science , population , medicine , chemistry , environmental health , dna , biochemistry , photochemistry
Furocoumarins are botanical phytoalexins and found in a variety of vegetables and fruits, notably citrus fruits. Furocoumarins are phototoxic and photocarcinogenic that intercalate DNA and photochemically induce mutations. They may be responsible for the positive association between citrus fruitintake and skin cancer. However, the levels of furocoumarin intake in the US population have not been evaluated due to no furocoumain database for foods. Therefore, we aimed to develop furocoumarin food composition database and examined mean intake and intake trend of furocoumarins among participants in the two prospective cohort studies of health professionals; the Nurses' Health Study (NHS, 1986~1998) and the Health Professionals Follow‐up Study (HPFS, 1990~1998). Food intake in the cohorts was measured by a validated food frequency questionnaire (FFQ). We selected furocoumarin‐containing food items from the FFQ such as orange, orange juice, grapefruit, grapefruit juice, raw carrot, cooked carrot, carrot juice, and celery. Then, we selected three samples for each food item that were available in local markets considering market share. The concentrations of seven common furanocoumarins of grape fruits such as bergaptol, psoralen, 8‐methoxypsoralen, bergapten, 6,7‐dihydroxybergamottin, epoxybergamottin and bergamottin were determined in each food sample using UPLC‐MS/MS. Mean from the three analytical values of the food items were used for furocoumain database after excluding outliers that were not within 95% of the distribution. Number of participants who completed FFQ were 75521 in 1986, 80332 in 1990, 86365 in 1994, and 84762 in 1998 for NHS and 38781 in 1990, 37057 in 1994, and 35270 in 1998 for HPFS. Over 99% of participants who completed the FFQ consumed furocoumarin‐containing foods in both cohort studies. Mean intake of total furocoumarins among participants in NHS and HPFS were calculated by multiplying the consumption frequency of each food item with furocoumarin content per serving size. Mean intakes of total furocoumarins in NHS were 532.4μg in 1986, 420.8 μg in 1990, 487.0 μg in 1994 and 422.7 μg in 1998 showing decreasing trend from 1986 to 1998 ( p <0.001). Mean intakes of total furocoumarins in HPFS were 530.4 μg in 1990, 578.1 μg in 1994, and 552.6 μg in 1998 showing increasing trend from 1990 to 1998 ( p <0.001). In conclusion, furocoumarin database was developed and total furocoumarin intake was screened for about 10 years among US health professionals. This study may support further studies on intake furocoumarins and skin cancer as well as other related diseases in cohort studies using the FFQ. Support or Funding Information National Cancer Institute R21 (R21CA198216, PI: Dr. Eunyoung Cho)