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Association of PAH-DNA Adducts in Peripheral White Blood Cells with Dietary Exposure to Polyaromatic Hydrocarbons

Overview
Journal Environ Health Perspect
Date 1993 Mar 1
PMID 8319640
Citations 15
Authors
N Rothman
M C Poirier
R A Haas
P Ford
J A Hansen
T OToole
P T Strickland
Affiliations
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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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