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Cited by 114Food composition and propertiesNutritional Studies and DietGut microbiota and health

Resistant starch prevents colonic DNA damage induced by high dietary cooked red meat or casein in rats

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Toden, Shusuke, Bird, Anthony R., Topping, David L., Conlon, Michael A.·2006·Cancer Biology & Therapy
DOI 10.4161/cbt.5.3.2382
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Abstract

In a previous study we have shown that high levels of dietary protein (as casein) result in increased levels of colonic DNA damage, measured by the comet assay, and thinning of the colonic mucus layer in rats when dietary resistant starch (RS) is negligible. Feeding RS abolishes these effects. This study aimed to establish whether a diet high in protein as cooked red meat would have similar effects and whether RS was protective. Rats were fed a diet containing 15% or 25% casein or 25% cooked lean red beef, each with or without the addition of 48% high amylose maize starch (a rich source of RS) for four weeks. As expected, high dietary casein caused a 2-fold increase in colonic DNA damage compared with a low casein diet and reduced the thickness of the colonic mucus layer by 41%. High levels of cooked meat caused 26% greater DNA damage than the high casein diet but reduced mucus thickness to a similar degree to casein. Addition of RS to the diet abolished the increase in DNA damage and the loss of colonic mucus thickness induced by either high protein diet. Cecal and fecal short chain fatty acid pools were also increased by inclusion of RS in the diet. Because DNA damage is an early step in the initiation of cancer, these findings suggest that increased DNA damage due to high dietary protein as cooked red meat or casein could increase colorectal cancer risk but inclusion of resistant starch in the diet could significantly reduce that risk.

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  • Adding fiber, including resistant starch, to high-protein diets may help reduce potential negative effects of high protein consumption and may increase fat oxidation.

    “adding fiber, including resistant starch, to high protein diets may help reduce potential negative effects of high protein consumption [222] and may increase fat oxidation [202], further illustrating the importance of consuming adequate dietary fiber for gut and overall health.”

    From The athletic gut microbiota (2020) · cites this paper as [222]

  • High levels of cooked meat caused 26% greater DNA damage than the high casein diet but reduced mucus thickness to a similar degree to casein in rats.

    “High levels of cooked meat caused 26% greater DNA damage than the high casein diet but reduced mucus thickness to a similar degree to casein [135].”

    From Exercise-induced stress behavior, gut-microbiota-brain axis and diet: a systematic review for athletes (2016) · cites this paper as [135]

  • High dietary casein caused a 2-fold increase in colonic DNA damage compared to a low casein diet and reduced the thickness of the colonic mucus layer by 41% in rats.

    “High dietary casein caused a 2-fold increase in colonic DNA damage compared to a low casein diet and reduced the thickness of the colonic mucus layer by 41%.”

    From Exercise-induced stress behavior, gut-microbiota-brain axis and diet: a systematic review for athletes (2016) · cites this paper as [135]

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1 of the 50 references couldn’t be matched to a known paper.

Research works printed but not linked: 2

  1. Anderson D, Hambly RJ, Yu TW, Thomasoni F, Shuker DE. The effect of potassium dia- zoacetate on human peripheral lymphocytes, human adenocarcinoma Colon caco2 cells, and rat primary colon cells in the comet assay. Teratog Carcinog Mutagen 1999; 19:137-46.
  2. Topping DL, Illman RJ. Trimble: Volatile fatty acids in rats fed diets containing gum ara- bic and celluloseeparately and as a mixture. Nutr Rep Internat 1985; 32:809-814.

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Authors
Toden, S., Bird, A. R., Topping, D. L., & Conlon, M. A.
Affiliations
Commonwealth Scientific and Industrial Research Organisation (AU)
Corresponding author
Conlon, Michael A.
ORCID
Venue
Cancer Biology & Therapy
Publisher
Informa UK Limited
Published
2006-03
Volume
5
Issue
3
Pages
267-272
ISSN
  • 1538-4047 (ISSN-L)
  • 1555-8576
DOI
10.4161/cbt.5.3.2382
OpenAlex
W1969339002
Cited by
113
References
50
Citations by year
2026: 1 · 2025: 1 · 2024: 6 · 2023: 1 · 2022: 2 · 2021: 7 · 2020: 7 · 2019: 6 · 2018: 4 · 2017: 9 · 2016: 8 · 2015: 7 · 2014: 8 · 2013: 6 · 2012: 9
FWCI
5.58
Type
journal article
Language
en
Open access
Licence
public-domain
Locations
  • Cancer Biology & Therapy (publishedVersion, public-domain)
  • PubMed (publishedVersion)
  • Adelaide Research & Scholarship (AR&S) (University of Adelaide) (submittedVersion)
Topics
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
  • Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Gut microbiota and health
Keywords
resistant starch, casein, colonic mucus layer, high-amylose maize starch, short-chain fatty acids, colorectal cancer risk
MeSH terms
Amylose, Animals, Caseins, Cecum, Colon, Colonic Neoplasms, Zea mays, Diet, Dietary Carbohydrates, Dietary Proteins, DNA Damage, Fatty Acids, Volatile, Feces, Hot Temperature, Intestinal Mucosa, Male, Meat, Risk Factors, Water, Rats, Sprague-Dawley, Rats

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