Volume 11, Issue 1 (Vol.11 No.1 Apr 2022)                   rbmb.net 2022, 11(1): 74-82 | Back to browse issues page

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Nsonwu-Anyanwu A C, Ndudi Idenyi A, Offor S J, Chinenyenwa Thomas C, Okputu F, Edet C E et al . Association of Exposure to Polycyclic Aromatic Hydrocarbons with Inflammation, Oxidative DNA Damage and Renal-pulmonary Dysfunctions in Barbecue Makers in Southern Nigeria. rbmb.net. 2022; 11 (1) :74-82
URL: http://rbmb.net/article-1-713-en.html
Department of Medical Laboratory Science, University of Calabar, PMB 1115, Calabar, Nigeria.
Abstract:   (758 Views)
Background: Multiple organ dysfunctions have been linked to exposure to polycyclic aromatic hydrocarbons (PAH) and oxidative stress (OS), oxidative DNA damage, and inflammatory response to PAH have been implicated. The biomarkers of OS (malondialdehyde (MDA), total plasma peroxide (TPP), total
antioxidant capacity (TAC), glutathione (GSH), nitric oxide (NO), oxidative stress index (OSI)); 8-hydroxy-2-deoxyguanosine (8-OHdG)); tumor necrosis factor-alpha (TNF-α)); 1-hydroxy pyrene (1-HOP)), serum and urine creatinine, uric acid (UA), estimated glomerular filtration rate (eGFR) and peak expiratory flow rate (PEFR) were assessed in barbecue makers.

Methods: One hundred barbecue makers and 50 controls were enrolled into the study. Serum and urine creatinine, UA, TAC, MDA, GSH, NO and TPP were estimated by colorimetry, 8-OHdG and TNF-α by ELISA, PEFR using peak flow meter, 1-HOP by HPLC, eGFR and OSI by calculation.

Results: Barbecue makers had lower TAC, PEFR, and higher TNF-α and OS compared to controls (P<0.05). Higher TNF-α, lipid peroxidation, and lower antioxidants were observed in barbecue makers who had worked for >5years compared to <5years (P<0.05). Increasing number of working hours was associated with higher NO, lipid peroxidation, OS and lower antioxidants in barbecue makers (P<0.05). Positive associations were observed between 1-HOP and TPP (r=0.570, P=0.000), OSI (r=0.299, P=0.035) and negative association between TAC and TNF-α (r=-0.209, P=0.037), MDA (r=-0.265, P=0.008) in barbecue makers.

Conclusion: Increased lipid peroxidation, OS, inflammation and depressed antioxidants and lung function observed in barbecue makers suggest increased risk of chronic lung conditions which may be associated with exposure to PAH in barbecue fumes. 
Full-Text [PDF 460 kb]   (327 Downloads)    
Type of Article: Original Article | Subject: Biochemistry
Received: 2021/05/19 | Accepted: 2021/07/26 | Published: 2022/05/26

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