Evaluation of Tobacco Smoke and Diet as Sources of Exposure to Two Heterocyclic Aromatic Amines for the U.S. Population: NHANES 2013–2014

Volume: 29, Issue: 1, Pages: 103 - 111
Published: Jan 1, 2020
Abstract
Background: Heterocyclic aromatic amines (HAA) are a group of hazardous substances produced during combustion of tobacco or high-temperature cooking of meats. 2-Amino-9H-pyrido[2,3-b]indole (AαC) is a major carcinogenic HAA in tobacco smoke. Methods: Urinary AαC, used as a marker of AαC exposure, was analyzed on spot urine samples from adult participants of the 2013–2014 cycle of the National Health and Nutrition Examination Survey (N = 1,792)....
Paper Details
Title
Evaluation of Tobacco Smoke and Diet as Sources of Exposure to Two Heterocyclic Aromatic Amines for the U.S. Population: NHANES 2013–2014
Published Date
Jan 1, 2020
Volume
29
Issue
1
Pages
103 - 111
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