Dataset Information

Evaluation of Tobacco Smoke and Diet as Sources of Exposure to Two Heterocyclic Aromatic Amines for the U.S. Population: NHANES 2013-2014.

ABSTRACT:

Background

Heterocyclic aromatic amines (HAA) are a group of hazardous substances produced during combustion of tobacco or high-temperature cooking of meats. 2-Amino-9H-pyrido[2,3-b]indole (A?C) is a major carcinogenic HAA in tobacco smoke.

Methods

Urinary A?C, used as a marker of A?C exposure, was analyzed on spot urine samples from adult participants of the 2013-2014 cycle of the National Health and Nutrition Examination Survey (N = 1,792). A?C was measured using isotope-dilution liquid chromatography-tandem mass spectrometry. Exclusive combusted tobacco smokers were differentiated from nonusers of tobacco products through both self-report and serum cotinine data.

Results

Among exclusive smokers, sample-weighted median urinary A?C was 40 times higher than nonusers. Sample-weighted regression models showed that urinary A?C increased significantly with serum cotinine among both exclusive tobacco users and nonusers with secondhand smoke exposure. Among nonusers, eating beef cooked at high temperature was associated with a significant increase in urinary A?C, whereas consuming vegetables was associated with decreased A?C. In addition, smoking one-half pack of cigarettes per day was associated with a significant increase of 23.6 pg A?C/mL calculated at geometric mean of A?C, controlling for potential confounders. In comparison, increase in A?C attributable to consuming the 99th percentile of beef cooked at high temperature was 0.99 pg A?C/mL.

Conclusions

Both exclusive smokers and nonusers of tobacco in the general U.S. population are exposed to A?C from tobacco smoke, with additional, lesser contributions from certain dietary components.

Impact

A?C is an important biomarker that is associated with tobacco smoke exposure.

SUBMITTER: Zhang L

PROVIDER: S-EPMC6954285 | biostudies-literature | 2020 Jan

REPOSITORIES: biostudies-literature

ACCESS DATA

Publications

Evaluation of Tobacco Smoke and Diet as Sources of Exposure to Two Heterocyclic Aromatic Amines for the U.S. Population: NHANES 2013-2014.

Zhang Li L Wang Lanqing L Li Yao Y Xia Yang Y Chang Cindy M CM Xia Baoyun B Sosnoff Connie S CS Pine Brittany N BN deCastro B Rey BR Blount Benjamin C BC

Cancer epidemiology, biomarkers & prevention : a publication of the American Association for Cancer Research, cosponsored by the American Society of Preventive Oncology 20191001 1

<h4>Background</h4>Heterocyclic aromatic amines (HAA) are a group of hazardous substances produced during combustion of tobacco or high-temperature cooking of meats. 2-Amino-9H-pyrido[2,3-b]indole (AαC) is a major carcinogenic HAA in tobacco smoke.<h4>Methods</h4>Urinary AαC, used as a marker of AαC exposure, was analyzed on spot urine samples from adult participants of the 2013-2014 cycle of the National Health and Nutrition Examination Survey (<i>N</i> = 1,792). AαC was measured using isotope- ...[more]

PMID: 31575556

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Dataset Information

Evaluation of Tobacco Smoke and Diet as Sources of Exposure to Two Heterocyclic Aromatic Amines for the U.S. Population: NHANES 2013-2014.

Background

Methods

Results

Conclusions

Impact

Publications

Evaluation of Tobacco Smoke and Diet as Sources of Exposure to Two Heterocyclic Aromatic Amines for the U.S. Population: NHANES 2013-2014.

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