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 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.
Rothman
N
N
Epidemiology and Biostatistics Program, National Cancer Institute, Bethesda, MD 20892.
Poirier
M C
MC
Haas
R A
RA
Correa-Villasenor
A
A
Ford
P
P
Hansen
J A
JA
O'Toole
T
T
Strickland
P T
PT
D000293:Adolescent; D000328:Adult; D004247:DNA / Q000097:blood* / Q000187:drug effects*; D004032:Diet / Q000009:adverse effects*; D005260:Female; D005390:Fires; D005506:Food Contamination; D006358:Hot Temperature; D006801:Humans; D007962:Leukocytes / Q000187:drug effects / Q000378:metabolism; D008297:Male; D008875:Middle Aged; D016273:Occupational Exposure; D011083:Polycyclic Compounds / Q000009:adverse effects* / Q000097:blood*
D011083:Polycyclic Compounds; D004247:DNA