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This research project was a multidisciplinary collaboration combining development of biomarkers of DNA damage, biomarker use in human studies and research workshops.
<p>The initial FORA project involved 3 MRC units and Institutes with each bringing a particular area of expertise: the Toxicology Unit at Leicester for the development of novel methods to measure human exposure to genotoxic agents; the Risk Assessment group at the Institute for Environment and Health for the evaluation of risks to low-level environmental exposure; the Dunn Human Nutrition Unit for the conduct of studies of volunteers on standardised diets with particular reference to cancer.
<p>The specific aims of the project centred on 4 themes:<ul>
<li>to develop reliable methodologies to quantify both exposures to, and the biological effects of, mutagens associated with diet. Work concentrated on the development of immunological assays for measurement of two mutagens: O6-carboxymethylguanine (O6-CMdG) and malondialdehyde (MDA).
<li>To examine differences in individual responses to similar diets based on a standardised-diet volunteer trial.
<li>To develop approaches for the identification of protective factors in diet using volunteer data.
<li>To use the results in the development of improved methods for food safety evaluation, facilitated by regular focused workshops on issues relating to food risk assessment in order to identify strengths, weaknesses and new opportunities in food risk assessment.
The intake of certain chemicals in the diet may have a causative role in DNA damage, which might lead to specific forms of cancer.
<p>The initial FORA project refined and applied methods for measuring human exposure to genotoxic agents that occur as a result of dietary intakes of various food types.
<p>Particular focus in the study was placed upon two commonly occurring compounds derived from food metabolism and found naturally in the human gut, which previous studies have implicated as having a role in carcinogenesis.
<p>The FORA project was extended in order to use methods developed in the initial project to gather more detailed information about fat and meat intake in particular and their effects on DNA damage.
<p>The second phase was exclusively experimental and was a collaboration between the Open University and the MRC Dunn Human Nutrition Unit.
<p>Find more about this project and other FSA food safety-related projects at the <a href="http://www.food.gov.uk/science/research/" target="_blank">Food Standards Agency Research webpage</a>.