Identifying correlations between the physico-chemical properties of waterpipe tobacco smoke and its impact on lung cell health, as a function of shisha flavor and smoking topography

项目总结 水管的使用已经上升到全球流行的水平，公众中仍然存在一种误解，即 通过水烟碗液体冒泡的烟雾使其比香烟烟雾更安全。事实上，水管 由于木炭热的燃烧产物，烟草烟雾(WTS)比香烟烟雾更复杂 水烟及其风味糖浆的来源、挥发和热解及其不同的影响 吸烟行为(吹气、停顿)会影响木炭的温度，从而影响烟雾的组成。 ‘Fun’水烟口味已经被证明吸引了新的用户，市场上包括越来越多的 数以千计的味道，每一种都有不同的，未经测试的潜在危害。电子技术领域的最新研究进展 香烟气雾剂表明，调味品对自由基的产生和氧化损伤有不同的贡献。它 随后，但还没有证明，从水烟中产生的WTS的味道与那些 在电子液体中发现的可能会造成类似的氧化损伤。我们之前的工作表明，烟雾会产生 来自苹果的美国风味水烟糖浆，不含烟草，导致显著的细胞死亡和初步 将细胞暴露在来自水烟口味小组的WTS中的数据显示了不同的细胞健康结果。从逻辑上讲 因此，烟雾的不同是危害差异的原因。因此，我们建议并行 A)确定水烟特有的物理和化学特性的调查 (水烟)味道和/或味道类别和吸烟地形，b)确定这种WTS在 暴露在空气-液体界面的全烟中的肺泡细胞，以及c)定义了物理-液体界面之间的联系。 化学性质和测量的细胞反应。肺泡细胞水平的异同 细胞死亡、炎症和氧化应激反应将与物理化学相关。 WT的特性，包括颗粒大小分布、浓度和化学成分 确定风味成分和吸烟地形的相对贡献。由此得出的结论是 研究将为公共卫生政策提供信息和加速研究发展的基础 改善吸入毒物接触者健康的治疗和干预

PROJECT SUMMARY Waterpipe use has risen to a global epidemic level and there remains a misperception among the public that bubbling smoke through the hookah bowl liquid renders it safer than cigarette smoke. In fact, waterpipe tobacco smoke (WTS) is more complex than cigarette smoke due to combustion products of the charcoal heat source, volatilization and pyrolysis of the shisha’s tobacco and its flavored syrup and the effect that different smoking behaviors (puffing, pausing) have on charcoal temperature and consequently smoke composition. ‘Fun’ shisha flavors have been shown to attract new users and the market includes an increasing catalog of 1000s of flavors, each with different, untested harm potential. Recent research in the field of electronic cigarette aerosols showed that flavorings differentially contribute to radical generation and oxidative damage. It follows, but has not been shown, that WTS generated from shisha flavored with the same compounds as those found in e-liquids may cause similar oxidative damage. Our previous work demonstrates that smoke generated from Apple Americano flavored shisha syrup, without tobacco, caused significant cell death and preliminary data exposing cells to WTS from a panel of shisha flavors show differential cell health outcomes. It logically follows that differences in the smoke are the cause of the variation in harm. Therefore, we propose parallel investigations that a) characterize the physical and chemical properties that are unique to waterpipe tobacco (shisha) flavor and/or flavor category and smoking topography, b) determine the harm this WTS causes in alveolar cells exposed to whole smoke at the air-liquid interface, and c) define associations between physico- chemical properties and measured cellular responses. Similarities and differences in alveolar cells’ levels of cell death, and inflammation and oxidative stress responses will be correlated to the physico-chemical properties of WTS, including particle size distributions and concentrations and chemical constituents, to determine the relative contributions of flavor components and smoking topographies. The findings from this study will provide a foundation that can inform public health policy and accelerate research developing treatments and interventions that improve the health of individuals exposed to inhaled toxicants