外周血白细胞中多环芳烃 - DNA加合物与饮食中多环芳烃暴露的关联
Association of PAH-DNA adducts in peripheral white blood cells with dietary exposure to polyaromatic hydrocarbons.
作者信息
Rothman N, Poirier M C, Haas R A, Correa-Villasenor A, Ford P, Hansen J A, O'Toole T, Strickland P T
机构信息
Epidemiology and Biostatistics Program, National Cancer Institute, Bethesda, MD 20892.
出版信息
Environ Health Perspect. 1993 Mar;99:265-7. doi: 10.1289/ehp.9399265.
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.
摘要
先前的调查表明，多环芳烃（PAHs）的饮食来源会导致外周血白细胞（WBCs）中PAH-DNA加合物负荷增加。在本研究中，我们通过酶联免疫吸附测定法，对47名加利福尼亚州野外（森林）消防员在森林火灾活跃季节的两个时间点（早期和晚期）采集的白细胞中的PAH-DNA加合物进行了测量。PAH-DNA加合物水平与近期的灭火活动无关，但与前两周食用炭烤食物的频率呈正相关。此外，自上次摄入炭烤食物后，加合物水平随时间下降。这些研究表明，近期食用炭烤食物会导致外周血白细胞中PAH-DNA加合物负荷增加。
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