acetaldehyde the most common human carcinogen · 2018-12-28 · drinking of 5% ethanol or water for...
TRANSCRIPT
Mikko Salaspuro, prof., M.D., Ph.D., Research Unit on Acetaldehyde and Cancer
University of Helsinki, Helsinki, Finland COI: Board member and stock owner of Biohit Oyj., Helsinki
ACETALDEHYDE THE MOST COMMON HUMAN CARCINOGEN
ESBRA 2015 Charles S Lieber
Memorial Lecture
WHAT
WHY
HOW
1931 - 2009
PRINCIPLES OF SCIENCE
CONTENTS
1. What is acetaldehyde (AA)
2. Why AA is the most common human carcinogen
3. How upper digestive tract is exposed to AA
4. ALDH2-deficiency as a unique human model for local AA exposure and cancer
5. Tobacco smoking and AA
6. Inconsistent opinions of authorities on the carcinogenicity of AA
7. Stomach cancer and AA
8. Prevention of AA related cancers
ACETALDEHYDE
Easily soluble to water and lipids
Free aldehyde group
Passes cell
mem- branes
Carcinogenic DNA adducts in oral mucosa in man
Carcinogenic to animals
Acetaldehyde – most common human carcinogen
Aroma ?
Either present or formed by oxidation
from ethanol
Last metabolite of alcohol fermentation
from glucose to ethanol
First metabolite of alcohol oxidation from ethanol to
acetate
Acetaldehyde – most common human carcinogen
Particularly high concentrations in some alcoholic beverages
Chinese spirits up to
26.000µM
Mexican spirits up to
16.000µM
Grappa, Calvados, Sherry
400 to 12.000 µM
Zero or low concentrations in some other alcoholic beverages
Zero acetaldehyde
in well distilled spirits
In beers may range from 0 to 1400µM
Rather low levels in most wines, since
free acetaldehyde is bound to sulphites
Ethanol and/or AA of Japanese fermented foods
FOOD ETHANOL VOL. %
ACETALDEHYDE µM
Soya sauce 8,75 296
Miso 5,55 233
Nakazuke (Fermented rice brand)
1,20 1296
Narazuke (Vegetables pickled in sake lees)
16,34 278
Umeboshi (Salted apricot) 3,94 96
Kimuchi (Korean pickles) 0,11 1384
Salted fish guts 2,93 211
Traditional sake 15,07 146
Within 12 minutes cooking of rice with ethanol only 50 – 40% of ethanol is evaporated
RICE
Effect of cooking on ethanol and AA of Japanese food
MISO-MARINATED FISH 1 3/4 tea spoon miso paste 1 tea spoon sake, mirin and soya
sauce 3 tea spoons sugar Marinated for 16 hours and
cooked in oven
SUKIYAKI HOT POT 0.5dl mirin (EtOH 0.37 %) 0.5dl sake (EtOH 15.5 %) 0.4dl soya sauce (EtOH 5.73%) 2 spoons sugar Cooked in hot pot for ten minutes
Ethanol and/or AA in Japanese food after cooking
FOOD ETHANOL VOL. %
ACETALDEHYDE µM
Miso-marinated fish - Fish - Soba Noodels - Marinade - Noodel soup
1.06 0.54 2.03 3.55
79 39
121 131
Sukiyaki-hot pot dish - Marinade - Vegetables - Meat - Tofu
0.70 0.55 0.49 0.28
71 51 55 30
It is well known that ethanol is metabolized in the liver so effectively that no acetaldehyde is released to the blood
Less well is known that a minor amount of ethanol is metabolized locally to acetaldehyde in the mouth and stomach
Acetaldehyde exposure is localized to the upper G-I tract
Salivary glands, oral microbes and mucosal cells are able to metabolize alcohol to acetaldehyde
However, the ability microbes and mucosa to eliminate acetaldehyde is low
Therefore, in the presence of any alcohol in the mouth or stomach carcinogenic levels of acetaldehyde accumulate in the saliva and gastric juice
Microbes
Mucosal cells
Salivary glands
Acute effect of alcohol sipping on salivary acetaldehyde
Linderborg et al. Food Chem Tox 2011;49:2103-6
5ml of alcoholic beverage in mouth for 5 seconds Ethanol stays in
saliva for up to 15 minutes
High acetaldehyde concentration of the beverage results in 2 minute’s additional exposure of the mouth to acetaldehyde
1 drink of alcohol daily increases
significantly risk for oral cancer
Mutagenic level
After a moderate dose (0.5g/kg) of alcohol: - normal - with chlorhexidine
rinsing Ethanol is distributed
to saliva from the blood and stays in saliva for up to 4 hours 0 20 60 100 140 180 220 260
0
10
20
30
40
µ MN o rm a l
C h lo rh e x id in e +
M in u tes
Homann et al. Carcinogenesis 1997
Long-term effect of alcohol drinking on salivary acetaldehyde
Mutagenic level
CARCINOGENICITY OF ACETALDEHYDE IS BASED ON A UNIQUE HUMAN CANCER MODEL CAUSED BY GENE ERROR
Point mutation in ALDH2-gene Results in deficient ALDH2-enzyme
Most common one point mutation related health risk in man Incidence 1:13 That of familiar hypercholesterolemia is 1:500
Equal model - randomized by nature - is not available for any other of group 1 human carcinogens (n = 113) Most importantly, possible confounding factors can
be assumed to be evenly distributed among ALDH2-actives and -deficients
Point mutation in ALDH2 gene took place in South China over 2000 years ago
Results in deficient ALDH2 enzyme in all cells Affects about 600 million subjects with East
Asian descent In ALDH2-deficient individuals alcohol drinking
results in markedly elevated local acetaldehyde exposure of digestive tract mucosa via saliva and gastric juice Unique model for local AA exposure
Ethanol ACETALDEHYDE Acetate
ALDH2
Saliva Gastric juice
Effect of a moderate dose (0.5g/kg) ethanol on salivary and gastric juice acetaldehyde levels in ALDH2-actives
compared to ALDH2-deficients
Väkeväinen et al. AlcClinExpRes 2000 Maejima et al PLOS ONE 2015
More alcohol-longer exposure
Mutagenic level
Mutagenic level
In lines with biochemical findings ALDH2-deficient alcohol drinkers have markedly higher upper digestive tract cancer risk than in those with the active ALDH enzyme
RR
Cancer risk in ALDH2-deficient heavy drinkers compared to
ALDH2-actives
Confirmed in 10s of studies and meta-analyses
Yokoyama et al. Carcinogenesis 1998
High active ADH1C*1
Rate of ethanol oxidation 2.5-fold
Increased salivary acetaldehyde levels after alcohol intake
Significantly increased incidence of upper aerodigestive tract cancers among heavy drinkers
Visapää et al. Gut 2004;53:871-6
Based on gene-epidemiological and gene-biochemical studies IARC
concluded in 2009 that ACETALDEHYDE associating with alcohol is
GROUP 1 human carcinogen
Concerns oral-, pharyngeal- and esophageal
cancers
Further evidence for the local carcinogenicity of AA in man
One oral dose of alcohol results in dose dependent increase in carcinogenic AA-DNA adducts (N2-ethylidene-dGuo) in human oral mucosa
One alcohol dose is known to result in 20 to 200µM levels of AA in the saliva
0
5000
10000
15000
20000
25000
0.3 0.5 0.6
Fmo
l/µ
mo
l dG
uo
Dose of alcohol g/kg
AA-DNA-adducts at 2hrs from alcohol drinking
Base line
(Balbo et al. Cancer Epid Biomark Prev 2012;21:601-8)
Drinking of 5% ethanol or water for 8 weeks
Isolation of esophageal DNA
12-fold increase in mutagenic N2-ethylidene-DGuo
Major mutagenic AA-DNA adduct
0
2
4
6
8
10
12
Water Ethanol
Ad
du
ct le
vel/
10
7 b
ase
s
AA-DNA adducts
Control ALDH2-
(Yakawa et al. Am J Cancer Res 2014;4:279-284)
Further evidence for the local carcinogenicity of AA from ALDH2-knock-out mice
Tobacco smoking and acetaldehyde
Tobacco smoking
Independent risk factor for oral, pharyngeal, esophageal and stomach cancer
Synergistic effect with alcohol on upper G-I tract cancer risk
Acetaldehyde
Most abundant carcinogenic compound of tobacco smoke
Dissolves easily into the saliva
Is distributed via saliva to the mucosa of the whole upper digestive tract
Synergistic effect of alcohol and tobacco on the risk for oesophageal cancer (Tuyns et al. Bull du Cancer 1977)
0-40
40-80
80-120
>120
0
50
100
150
0…10 10…30 > 30
RR
Tuyns et al. Bull du Cancer 1977
Alcohol
g/day
Cigarettes/day
Smoking and alcohol have a synergistic effect on
salivary acetaldehyde (Tobacco smoking modifies oral flora to
produce more AA from ethanol)
Smoking: about 5 min.
Salaspuro V et al., Int J Cancer 2004;111:480-3
Alcohol 0.8g/kg
AUC: 7-fold in smokers as compared
to non-smokers p < 0.001
Mutagenic level
Inconsistent opinions of authorities
IARC/WHO (2009) AA associated with consumption of alcoholic
beverages is carcinogenic to humans (Group 1)
Joint FAO/WHO Expert Committee on Food Additives (JEFCA) in 1998 AA is a GRAS product (Generally Regarded as Safe) Is not based on present scientific evidence
Scientific Committee on Consumer Safety (SCCS/EC, 2012) Maximum concentration for acetaldehyde in the final
finished cosmetic product 5mg/l (114µM) Not be intentionally used in mouth-washing products
AA
Stomach cancer - third leading cause of cancer death in both sexes worldwide
ACETALDEHYDE (AA) IS A COMMON DENOMINATOR
Helicobacter pylori
Atrophic gastritis
ALDH2-deficiency
Smoking
Heavy drinking
Fermented food
RISK CONDITIONS RISK FACTORS
Atrophic gastritis acid free stomach
0
5
10
15
20
25
30
35
40
45
30 min. 60 min.
Controls Achlorhydrics
+ ethanol 15%
Oral microbes
Colonize acid free stomach
Produce AA locally from any alcohol present in beverages or food
Also glucose may serve as a source for AA
Gastric juice AA, µM
1 0 2 0 4 0 6 0 8 01 0 0
1 2 01 4 0
1 6 01 8 0
2 0 02 2 0
2 4 0
0
2 0
4 0
6 0
µ M
M in u te s
Gastric juice AA in relation to g.j. ethanol in patients with atrophic gastritis (n=7)
Hellström et al. DDW 2014
Alcohol (15 vol.%, 0.3g/kg
Gastric juice ethanol levels under the official limit for
alcoholic beverages (2.0 – 2.8 vol. %)
Gastric juice AA in relation to g.j. ethanol in PPI treated ALDH2-deficient patients (n=10)
Alcohol (15 vol.%, 0.5g/kg
0 3 0 6 0 9 0 1 2 0
0
2 0
4 0
6 0
8 0
µ M
M in u te s Maejima et al. 2015, PLOS ONE
Gastric juice ethanol levels under the official limit for
alcoholic beverages (at 120min. 1.3‰)
CONCLUSIONS with regard to stomach cancer
1. Many commercially available food stuffs contain marked levels of ethanol and acetaldehyde
2. Ethanol and acetaldehyde derived from these products expose upper digest tract mucosa to mutagenic concentrations of acetaldehyde
3. The fact that ethanol and acetaldehyde intake via widely used foodstuffs and beverages is not systematically recorded causes an obvious, but yet unrecognized, confounder and bias in cancer epidemiology of the upper digestive tract.
Basics for cancer prevention 1
Identification of spesific carcinogenic agent
AA = Group 1 human carcinogen comparable to asbestos, benzene, formaldehyde and radon
ALDH2-deficiency provides a unique human cancer model for local acetaldehyde exposure
Recognition of the wide presence of carcinogenic agent (AA) in our daily environment
Acetaldehyde probably is the most common and prevalent human carcinogen
Basics for cancer prevention 2
Knowledge of mechanisms regulating local AA concentration in the upper digestive tract
Great individual variation in salivary AA after alcohol drinking is due to individual microbial flora
Good oral hygiene results in lower AA exposure
Risk factors enhancing AA exposure: ALDH2-deficiency, high active ADH, atrophic gastritis, H. pylori infection, use of drugs inhibiting secretion of gastric acid (PPIs, H2-blockers)
Drinking habits: Higher ethanol ► higher AA ►longer exposure time
How to minimize acetaldehyde exposure
Prefer beverages with low free acetaldehyde
Avoid beverages and food containing low levels of ethanol
Result in marked local production of AA
Avoid beverages and food containing high levels of free acetaldehyde
AA AROMA
How to minimize acetaldehyde exposure
L-CYSTEINE in the minimization of AA exposure
Normal and safe amino acid that binds covalently and
non-enzymatically to acetaldehyde and forms
Inactive 2-methyltiazolidine-4-carboxylicacid (MTCA)
+
Slow release l-cysteine (200mg) eliminates effectively AA from gastric juice of ALDH2-deficient PPI-users after
intragastric dose of alcohol (0.5g/kg)
Maejima et al. 2015, PLOS ONE
Mutagenic level
Slow release L-cysteine (200mg) effectively eliminates AA from gastric juice of patients with atrophic gastritis after
intragastric installation of alcohol (0.3g/kg)
68 % decrease P < 0.0001
Hellström et al. DDW 2014
Mutagenic level
L-cysteine and MTCA levels of gastric juice after slow release L-cysteine (200mg) and intragastric installation of
alcohol (0.3g/kg)
L-cysteine and MTCA persist in the stomach for up to 3 hours
Min.
Hellström et al. DDW 2014
FINAL CONCLUSIONS
1. Acetaldehyde (AA) associated with alcohol is the most prevalent human carcinogen (Group 1)
2. Local carcinogenicity of AA in the upper digestive tract is based on a unique human model
3. There is no evidence that easily water soluble AA derived from tobacco or low ethanol/high AA beverages and food is less carcinogenic than AA associated with use of alcoholic beverages
4. AA is a cumulative carcinogen
5. AA exposure can be markedly decreased both at population and individual level
STRONG EVIDENCE
MISSING ACTIONS
CARCINOGENICITY OF ACETALDEHYDE
Acknowledgements
• Research Unit on Acetaldehyde and Cancer, University of Helsinki – Katja Salmela, Risto Roine, Nils Homann, Kalle Jokelainen, Jyrki Tillonen,
Jukka-Pekka Visapää, Ville Salaspuro, Tiina Koivisto, Tatiyna Nosova, Klas Linderborg, Johanna Uittamo (Kurkivuori), Pertti Kaihovaara, Satu Väkeväinen, Mikko Nieminen, Andreas Helminen, Kalle Nummi
• Department of pharmacy, University of Helsinki – Martti Marvola, Alma Kartal, Tuuli Marvola
• Department of Gastroenterology, Helsinki University Central Hospital – Martti Färkkilä, Hannu Nuutinen
• Salem Medical Center, Heidelberg, Germany – Helmuth Seitz
• National Cancer Institute, NIH – Neal Freedman, Christian Abnet, Sandy Dawsey
• Division of Gastroenterology, Tohoku University, Sendai, Japan – Ryehui Maejima, Katsunori Iijima, Tooru Shimosegawa
• Department of Medical Sciences, Uppsala University, Sweden – Per Hellström