Sample

Amounts used (µl)

Tail DNA (%)

Tail length (µm)

Olive tail moment

Control (DMSO)

2

2.615 ± 1.25

7.62 ± 1.877

0.74 ± 0.5665

Chicken Kabab

0.5

12.15 ± 3.22*

18.57 ± 3.541**

2.24 ± 1.509ns

1

35.66 ± 3.942***

66.51 ± 4.215***

11.58 ± 2.048***

1.5

56.155 ± 3.724***

73.97 ± 4.372***

19.85 ± 3.933***

2

53.905 ± 3.422***

65.635 ± 3.93***

16.02 ± 1.825***

Chicken Nugget

0.5

66.765 ± 4.105***

72.145 ± 4.109***

22.995 ± 2.101***

1

64.61 ± 3.194***

64.76 ± 3.644***

23.375 ± 1.565***

1.5

52.315 ± 3.231***

60 ± 4.459***

18.625 ± 1.913***

2

53.855 ± 1.892***

54.285 ± 1.048***

17.845 ± 0.7454***

Sardine in olive oil

0.5

57.755 ± 2.104***

67.22 ± 2.125***

22.125 ± 1.337***

1

51.44 ± 2.306***

58.095 ± 2.242***

17.64 ± 0.9993***

1.5

57.63 ± 2.013***

65.32 ± 2.336***

20.525 ± 1.122***

2

54.4 ± 1.572***

62.14 ±1.259***

21.585 ± 0.8306***

Sardine in tomato sauce

0.5

44.19 ± 3.638***

46.27 ± 2.949***

10.64 ± 1.345***

1

54.03 ± 3.143***

55.4 ± 2.942***

17.32 ± 1.552***

1.5

51.27 ± 2.525***

55.395 ± 2.171***

17.925 ± 1.272***

2

59.005 ± 2.927***

67.38 ± 3.128***

21.675 ± 1.444***
(a) Commercial samples
 

Sample

Amounts used (µl)

Tail DNA (%)

Tail length (µm)

Olive tail moment

Control (DMSO)

2

2.615 ± 1.25

7.62 ± 1.877

0.74 ± 0.5665

Fried Chicken

0.5

54.24 ± 2.474***

58.02 ± 2.016***

18.61 ± 1.333***
 

1

49.63 ± 3.665***

64.68 ± 2.883***

15.905 ± 1.831***
 

1.5

60.07 ± 3.227***

79.445 ± 2.383***

23.035 ± 1.712***
 

2

71.92 ± 3.036***

84.125 ± 2.166***

31.57 ± 3.87***

Fried Fish

0.5

14.57 ± 2.615**

18.25 ± 3.634***

2.28 ± 1.162ns

 

1

44.32 ± 2.786***

64.84 ± 3.837***

11.165 ± 1.529***
 

1.5

63.625 ± 4.014***

70.24 ± 3.574***

23.05 ± 2.001***
 

2

71.705 ± 2.147***

87.06 ± 1.439***

30.52 ± 1.454***

Fried Mutton

0.5

13.095 ± 2.753*

9.21 ± 2.971ns

1.735 ± 1.104ns
 

1

18.105 ± 3.548***

17.38 ± 3.874**

3.105 ± 1.668ns
 

1.5

23.135 ± 3.752***

16.115 ± 4.384***

2.94 ± 1.905*
 

2

57.37 ± 3.867***

69.84 ± 4.133***

22.03 ± 2.121***

Fried Beef

0.5

26.275 ± 2.506***

22.855 ± 2.704*

4.705 ± 0.7345ns
 

1

63.055 ± 3.916***

78.57 ± 3.439***

23.405 ± 2.045***
 

1.5

68.695 ± 3.506***

71.59 ± 2.668***

25.065 ± 1.769***
 

2

72.695 ± 3.726***

80.71 ± 2.579***

31.02 ± 2.036***
(b) Home cooked samples
Table 1: Effect of food carcinogens on comet assay parameters for HepG2 cells for a) commercial and b) home cooked samples analyzed in HepG2 cells by comet assay. Data is represented as median ± SEM.