Abstract
With the aim of studying the effect of oral exposure to polycyclic aromatic hydrocarbons (PAH) on the antioxidant defence system of erythrocytes and antioxidant vitamins in plasma, the effect of consumption of charcoal-broiled beefburger was examined. PAH contents in charcoal-broiled beefburgers (CBB) prepared for study subjects were determined by HPLC. A total of 24 healthy men (mean age 21 years, range 20–22 years) were used in the present investigation. All were nonsmokers and had no occupational exposure to PAH. They volunteered to consume two CBB per day (mean weight of each, 70 g) at lunchtime over 28 consecutive days. Blood samples were collected from each subject 7, 14, 21, and 28 days before, during, and after the CBB consumption period. The hematological analysis for all subjects indicated that activities of antioxidant enzymes, glutathione peroxidase, superoxide dismutase, and catalase measured in the erythrocytes of all subjects were significantly lower during CBB consumption period compared with those of before CBB consumption period. Levels of thiobarbituric acid reactive substances in plasma were also higher significantly during CBB consumption period. All of the enzyme activities decreased to near baseline levels, before CBB consumption period, by 4 weeks after charcoal-broiled meat consumption ended; in contrast, however, levels of thiobarbituric acid reactive substances still increased. The same behavior was observed for the antioxidant vitamins measured in plasma including A, C, and E. All of these findings suggest that in studies of environmental and occupational exposure to PAH, the effects of dietary exposure should be taken into consideration.
Published Version
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