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

doi:10.1289/ehp.9399265

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

Bloomberg School of Public Health

Research output: Contribution to journal › Article › peer-review

50 Scopus citations

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 language	English (US)
Pages (from-to)	265-267
Number of pages	3
Journal	Environmental health perspectives
Volume	99
DOIs	https://doi.org/10.1289/ehp.9399265
State	Published - 1993

ASJC Scopus subject areas

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

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title = "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.",

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language = "English (US)",

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T1 - Association of PAH-DNA adducts in peripheral white blood cells with dietary exposure to polyaromatic hydrocarbons

AU - Rothman, N.

AU - Poirier, M. C.

AU - Haas, R. A.

AU - Correa-Villasenor, A.

AU - Ford, P.

AU - Hansen, J. A.

AU - O'Toole, T.

AU - Strickland, P. T.

PY - 1993

Y1 - 1993

N2 - 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.

AB - 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.

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

Abstract

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