Association of PAH-DNA adducts in peripheral white blood cells with dietary exposure to polyaromatic hydrocarbons.

Abstract:

:Previous investigations suggest that dietary sources of polycyclic aromatic hydrocarbons (PAHs) contribute to the PAH-DNA adduct load in peripheral white blood cells (WBCs). In the current study, we measured PAH-DNA adducts by enzyme-linked immunosorbent assay in WBCs obtained from 47 California wildland (forest) firefighters at two time points (early and late) during an active forest fire season. PAH-DNA adduct levels were not associated with recent firefighting activity, but were positively associated with frequency of charbroiled food consumption in the previous 2 weeks. In addition, adduct levels declined with time since last ingestion of charbroiled food. These studies indicate that recent consumption of charbroiled food contributes to the PAH-DNA adduct load in peripheral WBCs.

authors

Rothman N,Poirier MC,Haas RA,Correa-Villasenor A,Ford P,Hansen JA,O'Toole T,Strickland PT

doi

10.1289/ehp.9399265

subject

Has Abstract

pub_date

1993-03-01 00:00:00

pages

265-7

eissn

0091-6765

issn

1552-9924

journal_volume

99

pub_type

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