Elevated levels of mercapturic acids of acrolein and crotonaldehyde in the urine of Chinese women in Singapore who regularly cook at home.
Elevated levels of mercapturic acids of acrolein and crotonaldehyde in the urine of Chinese women in Singapore who regularly cook at home.
复制标题
DOI：
10.1371/journal.pone.0120023
复制
发表时间：
2015
期刊：
影响因子：
3.7
通讯作者：
Yuan JM
中科院分区：
文献类型：
--
作者：
Hecht SS;Koh WP;Wang R;Chen M;Carmella SG;Murphy SE;Yuan JM
肺癌在东南亚的非吸烟女性中异常常见，但这种常见致命疾病的原因尚不清楚。一些流行病学研究表明，吸入高温中式炒菜的烟雾可能是一个原因。以前只有一项研究调查了用炒锅做饭的女性对潜在有毒物质和致癌物质的摄入。我们招募了328名来自新加坡的非吸烟女性进行这项研究。每个人都提供了一个现场尿样，并回答了一份关于他们的烹饪习惯和其他因素的问卷。通过液相色谱-串联质谱法分析尿样中丙烯醛（3-羟丙基巯基尿酸）、巴豆醛（3-羟基-1-甲基丙基巯基尿酸）和苯（S-苯巯基尿酸）的巯基尿酸代谢物，这些代谢物是摄取这些有毒和致癌化合物的公认生物标志物。我们观察到统计学显着的影响，炒锅烹饪频率的水平3-羟丙基巯基尿酸和3-羟基-1-甲基丙基巯基尿酸，但不是S-苯巯基尿酸。每周烹饪超过7次的女性的几何平均值为2600（95% CI，2189-3090）pmol/mg肌酐3-羟丙基巯基尿酸，而每周烹饪少于1次的女性为1901（95% CI，1510-2395）pmol/mg肌酐（趋势P为0.018）。3-羟基-1-甲基丙基巯基尿酸的相应值为1167（95% CI，1022-1332）和894（95% CI，749-1067）pmol/mg肌酐（趋势P <0.008）。我们的结论是，频繁的炒锅烹饪会导致接触有毒物质丙烯醛和巴豆醛，但不是苯。厨房应保持适当通风，以减少接触中式炒锅烹调时产生的可能有毒和致癌的烟雾。
Lung cancer is unusually common among non-smoking women in Southeastern Asia but the causes of this frequently fatal disease are not well understood. Several epidemiology studies indicate that inhalation of fumes from high temperature Chinese style cooking with a wok may be a cause. Only one previous study investigated uptake of potential toxicants and carcinogens by women who cook with a wok. We enrolled three-hundred twenty-eight non-smoking women from Singapore for this study. Each provided a spot urine sample and answered a questionnaire concerning their cooking habits and other factors. The urine samples were analyzed by liquid chromatography-tandem mass spectrometry for mercapturic acid metabolites of acrolein (3-hydroxypropylmercapturic acid), crotonaldehyde (3-hydroxy-1-methylpropylmercapturic acid), and benzene (S-phenylmercapturic acid), accepted biomarkers of uptake of these toxic and carcinogenic compounds. We observed statistically significant effects of wok cooking frequency on levels of 3-hydroxypropylmercapturic acid and 3-hydroxy-1-methylpropylmercapturic acid, but not S-phenylmercapturic acid. Women who cooked greater than 7 times per week had a geometric mean of 2600 (95% CI, 2189-3090) pmol/mg creatinine 3-hydroxypropylmercapturic acid compared to 1901 (95% CI, 1510-2395) pmol/mg creatinine when cooking less than once per week (P for trend 0.018). The corresponding values for 3-hydroxy-1-methylpropylmercapturic acid were 1167 (95% CI, 1022-1332) and 894 (95% CI, 749-1067) pmol/mg creatinine (P for trend 0.008). We conclude that frequent wok cooking leads to elevated exposure to the toxicants acrolein and crotonaldehyde, but not benzene. Kitchens should be properly ventilated to decrease exposure to potentially toxic and carcinogenic fumes produced during Chinese style wok cooking.
登录
查看更多内容
DOI：
10.1016/j.jchromb.2014.02.057
发表时间：
2014-08-01
期刊：
Journal of chromatography. B, Analytical technologies in the biomedical and life sciences
影响因子：
--
作者：
Mathias PI;B'Hymer C
通讯作者：
B'Hymer C
影响因子：
2.3
作者：
Mu, Lina;Liu, Li;Niu, Rungui;Zhao, Baoxing;Shi, Jianping;Li, Yanli;Swanson, Mya;Scheider, William;Su, Jia;Chang, Shen-Chih;Yu, Shunzhang;Zhang, Zuo-Feng
通讯作者：
Zhang, Zuo-Feng
影响因子：
5.1
作者：
Burcham, Philip C.;Raso, Albert;Thompson, Colin A.
通讯作者：
Thompson, Colin A.
影响因子：
5.8
作者：
Cheah, Esther Y.;Burcham, Philip C.;Henry, Peter J.
通讯作者：
Henry, Peter J.
DOI：
10.1016/j.jchromb.2013.07.004
发表时间：
2013-09-15
影响因子：
3
作者：
Carmella, Steven G.;Chen, Menglan;Hecht, Stephen S.
通讯作者：
Hecht, Stephen S.