Risk reduction for DDT toxicity and carcinogenesis through dietary modification

Abstract

Organochlorine pesticides, including dichlorodiphenyl- trichloroethane (DDT), are an environmental hazard due to their persistent nature and potential health effects. DDT and 1,1,dichloro-2,2,bis(p-chlorophenyl)ethylene (DDE) are lipid- soluble pesticides which accumulate in fatty tissues and are, therefore, more present in fat-containing foods such as meat, fish, milk, cheese and oil than in fruit, vegetables and grain. Sci entists have for some time been concerned about the human exposure to DDT and the potential risk of breast cancer due to its oestrogenic activity. The introduction of foods containing chemopreventive agents in the diet could inhibit the oestrogenic effects of DDT and the risk of developing cancer. Phytooestrogens are weak oestrogens found in certain plants such as soybean. They com pete with DDT for oestrogen receptors and inhibit the oestro genic effect of DDT on cultured human breast (MCF) cells. Curcumin, a spice widely used in Indian dishes, has and-car cinogenic and anti-inflammatory properties. It also inhibits the oestrogenic effects of DDT and is synergistic with phytooe strogens. Indole-3-carbinol, a compound naturally found in cru ciferous vegetables, stimulates oestrogen metabolism towards 2- hydroxyoestrone which reduces the oestrogenic response in MCF cells and the risk of breast cancer. Since DDT is lipid soluble and accumulates in adipose tissue it could have a role in lipid metabolism. Would a low fat diet reduce DDT bioaccumulation? A reduction in calories can decrease oestrogen levels and possibly reduce the risk of breast cancer. A dietary modification with the introduction of soy prod ucts, curcumin, cruciferous vegetables and low fat could be beneficial in reducing the risk of developing cancer and possi bly the effects of DDT.