Formation of polycyclic aromatic hydrocarbon-DNA adducts in peripheral white blood cells during consumption of charcoal-broiled beef.
The effect of ingesting charcoal-broiled (CB) beef on polycyclic aromatic hydrocarbon (PAH)-DNA adduct levels in nucleated peripheral white blood cells (WBCs) was examined in four healthy, non-smoking males who consumed an average of 280 g CB beef daily for 7 days. PAH-DNA adducts were quantitated by enzyme-linked immunosorbent assay. During the week of CB beef consumption, two individuals exhibited a 3- to 6-fold increase in PAH-DNA adducts above baseline levels observed during the month prior to CB beef consumption. In contrast, PAH-DNA adduct levels in the two other subjects did not increase. Thus, dietary sources of PAH can contribute to the PAH-DNA adduct load in peripheral WBCs in some individuals.
Rothman
N
N
Department of Epidemiology, Johns Hopkins School of Public Health, Baltimore, MD 21205.
Poirier
M C
MC
Baser
M E
ME
Hansen
J A
JA
Gentile
C
C
Bowman
E D
ED
Strickland
P T
PT
D000328:Adult; D000818:Animals; D001564:Benzo(a)pyrene / Q000378:metabolism; D002417:Cattle; D004247:DNA / Q000097:blood / Q000378:metabolism*; D006358:Hot Temperature; D006801:Humans; D007962:Leukocytes / Q000378:metabolism*; D008460:Meat; D011083:Polycyclic Compounds / Q000097:blood / Q000378:metabolism*
D011083:Polycyclic Compounds; D001564:Benzo(a)pyrene; D004247:DNA