Risk Assessment of Passive Smoking Based on Analysis of Hair Nicotine and Cotinine as Exposure Biomarkers by In-Tube Solid-Phase Microextraction Coupled On-Line to LC-MS/MS
Abstract
:1. Introduction
2. Results
3. Discussion
4. Materials and Methods
4.1. Reagents and Standard Solutions
4.2. On-Line Automated Analysis System and Analytical Conditions
4.3. Preparation and Analysis of Hair Samples and Lifestyle Questionnaires
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
Sample Availability
References
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Question/Answer | n | Content in Hair/Mean (Min.~Max.) | |
---|---|---|---|
Nicotine (ng mg−1) | Cotinine (pg mg−1) | ||
1. Sex | |||
Male | 30 | 1.63 (0.20~7.72) | 14.4 (4.8~43.9) |
Female | 80 | 1.29 (0.07~4.99) | 12.2 (2.7~99.1) |
P 1 (Male/female) | 0.120 | 0.234 | |
2. Age | |||
29 years old and under | 79 | 1.39 (0.07~5.40) | 12.1 (2.7~99.1) |
30 years old and over | 31 | 1.37 (0.17~7.72) | 14.6 (4.3~59.3) |
P (Younger/older) | 0.477 | 0.198 | |
3. Daily sleeping time | |||
Less than 6 h | 30 | 1.19 (0.07~3.89) | 10.8 (4.1~59.3) |
More than 6 h | 80 | 1.45 (0.10~37.72) | 13.6 (2.7~99.1) |
P (Shorter/longer) | 0.188 | 0.171 | |
4. Stress awareness | |||
Sometimes 2 | 68 | 1.39 (0.07~7.72) | 13.8 (2.7~99.1) |
Frequently 2 | 42 | 1.38 (0.17~4.99) | 11.2 (4.4~59.3) |
P (Sometimes/frequently) | 0.483 | 0.169 | |
5. Passive smoking awareness | |||
Never | 46 | 1.11 (0.07~4.55) | 8.1 (2.7~21.0) |
Sometimes | 55 | 1.52 (0.16~7.72) | 13.8 (3.8~59.3) |
Frequently | 9 | 1.94 (0.72~3.60) | 31.0 (6.6~99.1) |
P (Never/sometimes) | 0.064 | 0.001 | |
P (Never/frequently) | 0.023 | 0.00001 | |
6. Exposure to other smoke | |||
Never | 55 | 1.35 (0.12~5.40) | 14.0 (2.7~99.1) |
Sometimes~Always | 55 | 1.42 (0.07~7.72) | 11.6 (3.8~47.0) |
P (Never/yes) | 0.397 | 0.177 | |
7. Frequency of tea drinking | |||
Sometimes/Frequently | 46 | 1.49 (0.17~7.72) | 12.4 (4.0~59.3) |
Always | 64 | 1.30 (0.07~5.40) | 13.1 (2.7~99.1) |
P (Less/more) | 0.241 | 0.409 | |
8. Fat and fatty food intake | |||
Sometimes | 8 | 1.82 (0.37~7.72) | 12.7 (5.1~35.2) |
Frequently | 81 | 1.27 (0.07~4.99) | 11.8 (2.7~99.1) |
Always | 21 | 1.64 (0.20~5.40) | 16.9 (3.8~47.0) |
P (Frequently/always) | 0.405 | 0.227 | |
9. Vegetable intake | |||
Sometimes | 31 | 1.27 (0.10~4.54) | 9.7 (2.7~32.5) |
Frequently | 64 | 1.36 (0.07~7.72) | 15.1 (4.0~99.1) |
Always | 15 | 1.71 (0.20~4.99) | 9.4 (3.8~22.0) |
P (Sometimes/always) | 0.135 | 0.450 | |
10. Consumption of vegetables | |||
Raw | 55 | 1.29 (0.07~7.72) | 12.0 (2.7~99.1) |
Boiled | 21 | 1.30 (0.12~3.60) | 13.0 (4.3~59.3) |
Pan-fried | 34 | 1.57 (0.10~5.42) | 14.0 (3.8~67.0) |
P (Raw/pan-fried) | 0.232 | 0.390 | |
P (Boiled/pan-fried) | 0.192 | 0.249 | |
11. Spice use | |||
Sometimes | 36 | 1.54 (0.12~5.40) | 12.7 (4.0~59.3) |
Frequently | 58 | 1.41 (0.10~7.72) | 13.7 (2.7~99.1) |
Always | 16 | 0.93 (0.07~3.48) | 9.7 (4.9~31.7) |
P (Sometimes/always) | 0.055 | 0.169 | |
12. Meat intake | |||
Sometimes | 14 | 1.20 (0.28~4.99) | 10.5 (5.1~31.7) |
Frequently | 67 | 1.47 (0.07~7.72) | 13.5 (2.7~99.1) |
Always | 29 | 1.28 (0.12~3.60) | 12.2 (4.8~67.0) |
P (Sometimes/always) | 0.414 | 0.311 | |
13. Consumption of meat | |||
Boiled | 9 | 0.81 (0.30~2.19) | 7.6 (5.1~13.7) |
Pan-fried/Deep-fried | 28 | 1.02 (0.10~3.25) | 9.6 (2.7~31.7) |
Grilled | 73 | 1.59 (0.07~7.72) | 19.1 (4.0~99.1) |
P (Boiled/grilled) | 0.071 | 0.096 | |
P (Fried/grilled) | 0.034 | 0.053 | |
14. Seafood intake | |||
Sometimes | 48 | 1.40 (0.12~5.40) | 12.0 (2.7~47.0) |
Frequently | 54 | 1.37 (0.07~7.72) | 14.1 (3.8~99.1) |
Always | 8 | 1.24 (0.17~3.44) | 8.9 (5.6~1.45) |
P (Sometimes/always) | 0.478 | 0.205 | |
15. Consumption of seafood | |||
Raw | 21 | 1.12 (0.12~4.99) | 17.9 (4.4~99.1) |
Boiled | 33 | 1.38 (0.29~5.40) | 12.6 (4.0~43.9) |
Grilled | 56 | 1.48 (0.07~7.72) | 11.0 (2.7~67.0) |
P (Raw/grilled) | 0.155 | 0.036 | |
P (Boiled/grilled) | 0.369 | 0.228 |
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Kataoka, H.; Kaji, S.; Moai, M. Risk Assessment of Passive Smoking Based on Analysis of Hair Nicotine and Cotinine as Exposure Biomarkers by In-Tube Solid-Phase Microextraction Coupled On-Line to LC-MS/MS. Molecules 2021, 26, 7356. https://doi.org/10.3390/molecules26237356
Kataoka H, Kaji S, Moai M. Risk Assessment of Passive Smoking Based on Analysis of Hair Nicotine and Cotinine as Exposure Biomarkers by In-Tube Solid-Phase Microextraction Coupled On-Line to LC-MS/MS. Molecules. 2021; 26(23):7356. https://doi.org/10.3390/molecules26237356
Chicago/Turabian StyleKataoka, Hiroyuki, Sanae Kaji, and Maki Moai. 2021. "Risk Assessment of Passive Smoking Based on Analysis of Hair Nicotine and Cotinine as Exposure Biomarkers by In-Tube Solid-Phase Microextraction Coupled On-Line to LC-MS/MS" Molecules 26, no. 23: 7356. https://doi.org/10.3390/molecules26237356