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

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 wil...

Descripción completa

Detalles Bibliográficos
Autores principales: Rothman, N, Poirier, M C, Haas, R A, Correa-Villasenor, A, Ford, P, Hansen, J A, O'Toole, T, Strickland, P T
Formato: Texto
Lenguaje:English
Publicado: 1993
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1567054/
https://www.ncbi.nlm.nih.gov/pubmed/8319640
Descripción
Sumario: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.

Ejemplares similares