N. Rothman et al., ASSOCIATION OF PAH DNA ADDUCTS IN PERIPHERAL WHITE BLOOD-CELLS WITH DIETARY EXPOSURE TO POLYAROMATIC HYDROCARBONS, Environmental health perspectives, 99, 1993, pp. 265-267
Previous investigations suggest that dietary sources of polycyclic aro
matic hydrocarbons (PAHs) contribute to the PAH-DNA adduct load in per
ipheral white blood cells (WBCs). In the current study, we measured PA
H-DNA adducts by enzyme-linked immunosorbent assay in WBCs obtained fr
om 47 California wildland (forest) firefighters at two time points (ea
rly and late) during an active forest fire season. PAH-DNA adduct leve
ls were not associated with recent firefighting activity, but were pos
itively associated with frequency of charbroiled food consumption in t
he previous 2 weeks. In addition, adduct levels declined with time sin
ce last ingestion of charbroiled rood. These studies indicate that rec
ent consumption of charbroiled food contributes to the PAH-DNA adduct
load in peripheral WBCs.