Sökning: id:"swepub:oai:lup.lub.lu.se:db031499-32be-4f1d-92c6-70be083ac03f" >
Urinary 8-oxo-7, 8-...
Urinary 8-oxo-7, 8-dihydro-2′-deoxyguanosine concentrations after frying of bacon, a pilot study
-
- Svendsen, Kristin von Hirsch (författare)
- Norwegian University of Science and Technology
-
- Svedahl, Sindre Rabben (författare)
- Norwegian University of Science and Technology,St. Olav’s University Hospital
-
- Lindh, Christian H. (författare)
- Lund University,Lunds universitet,Avdelningen för arbets- och miljömedicin,Institutionen för laboratoriemedicin,Medicinska fakulteten,Division of Occupational and Environmental Medicine, Lund University,Department of Laboratory Medicine,Faculty of Medicine
-
visa fler...
-
- Palmgren, Karin Broberg (författare)
- Karolinska Institutet,Lund University,Lunds universitet,Avdelningen för arbets- och miljömedicin,Institutionen för laboratoriemedicin,Medicinska fakulteten,Division of Occupational and Environmental Medicine, Lund University,Department of Laboratory Medicine,Faculty of Medicine
-
visa färre...
-
Norwegian University of Science and Technology St Olav’s University Hospital (creator_code:org_t)
- 2016-08-01
- 2017
- Engelska 10 s.
-
Ingår i: Toxicological and Environmental Chemistry. - : Informa UK Limited. - 0277-2248 .- 1029-0486. ; 99:3, s. 525-534
- Relaterad länk:
-
http://dx.doi.org/10...
-
visa fler...
-
https://lup.lub.lu.s...
-
https://doi.org/10.1...
-
http://kipublication...
-
visa färre...
Abstract
Ämnesord
Stäng
- Cooking fumes contain compounds that may give rise to oxidative stress and mutations when inhaled. The aim of this study was to evaluate if cooking fumes from frying of bacon induce oxidative stress by measurement of urinary 8-oxo-7,8-dihydro-2 deoxyguanosine, a marker of oxidatively damaged DNA. Three non-smoking women fried bacon for 3 h. Urine samples were taken as early morning void at the same time on four days; the morning before frying, the morning after first frying, the morning after three days of frying and one week after first urine sample. 8-Oxo-7,8-dihydro-2 deoxyguanosine, 1-hydroxypyrene and 2-hydroxyphenanthrene, metabolites of polycyclic aromatic hydrocarbons, were measured by liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS). 8-Oxo-7,8-dihydro-2 deoxyguanosine correlated weakly with concentrations of 1-hydroxypyrene (r = 0.31, p = 0.042), but it did not correlate with 2-hydroxyphenanthrene (r = −0.074; p = 0.64). Average urinary 8-oxo-7,8-dihydro-2 deoxyguanosine concentrations increased from the day before frying (16.3 ± 4.2 nmol/L) to the third day of frying (26.2 ± 10.2 nmol/L), although not statistically significantly. Our pilot study shows that frying of bacon may result in increased oxidative stress which further emphasises the possible carcinogenic potential of cooking fumes.
Ämnesord
- MEDICIN OCH HÄLSOVETENSKAP -- Hälsovetenskap -- Arbetsmedicin och miljömedicin (hsv//swe)
- MEDICAL AND HEALTH SCIENCES -- Health Sciences -- Occupational Health and Environmental Health (hsv//eng)
Nyckelord
- 8-Oxo-7,8-dihydro-2 deoxyguanosine
- cooking fumes
- oxidative DNA damage
- PAH metabolites
Publikations- och innehållstyp
- art (ämneskategori)
- ref (ämneskategori)
Hitta via bibliotek
Till lärosätets databas