Association of Food Intake with Urinary Polycyclic Aromatic Hydrocarbons Levels in a Nationally Representative Sample

Abstract

Background: Polycyclic aromatic hydrocarbons (PAHs) are hazardous air pollutants derived from incomplete combustion of organic compounds. PAHs in food arise through direct contamination from environmental and industrial sources and through preservation and processing procedures. Objective: The goal of this study was to assess the contribution of different foods to levels of PAHs found in the human body. Previous studies have indicated that food is a contributor of exposure to PAHs, but have not identified which specific foods. Methods: Data from the 2001-2006 National Health and Nutrition Examination Survey were used to explore the association of 8 urinary PAH metabolites adjusted for creatinine with food intake of 21 specific food types, identified from the 24-hr dietary recall. Associations of food and urinary PAHs were assessed in single-food multiple linear regression models, adjusted for demographic and socioeconomic factors, house type, and smoking status, high blood pressure, and high total cholesterol. All p-values were adjusted for multiple comparisons using the False Discovery Rate method. Results: In the multiple regression analysis, coffee and meat consumptions were positively associated with several PAH metabolites. Levels of 2-hydroxynapthalene and 1-hydroxyphenanthrene were positively associated with berry consumption. Fish, cereal, and citrus intake was negatively associated with the level of several PAH metabolites. For example, we found that a 10 percent increase in coffee consumption was associated with a 0.3% increase in the level of creatinine-adjusted 3-hydoxyfluorene. Conclusion: PAH concentrations increased with ingestion of both meat and coffee. Even with adjustment for participant’s health characteristics, there were some foods that were negatively associated with PAH levels. These results offer insight for future exposure modeling studies to estimate PAH exposures from food. Future research with this data could examine the roles of food preparation and preservation on the levels of PAHs in the body.