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

N. Rothman, M. C. Poirier, R. A. Haas, A. Correa-Villasenor, P. Ford, J. A. Hansen, T. O'Toole, P. T. Strickland

Research output: Contribution to journalArticle

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.

Original languageEnglish (US)
Pages (from-to)265-267
Number of pages3
JournalEnvironmental health perspectives
Volume99
DOIs
StatePublished - 1993

ASJC Scopus subject areas

  • Public Health, Environmental and Occupational Health
  • Health, Toxicology and Mutagenesis

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