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The introduction of the Clean Air Act in 1956 led to dramatic decreases in black smoke and SO<jats:sub>2<\/jats:sub>concentrations over the next two decades, as domestic and industrial coal-burning activities ceased. However, as these improvements progressed, a new threat to public health was being released into the air in ever-increasing quantities. Rapid motorisation of society from the 1960s onwards has led to the increased release of atmospheric pollutants such as tiny particles (particulate matter of &amp;10 \u03bcm in aerodynamic diameter) and oxides of N, and the generation of the secondary pollutant O<jats:sub>3<\/jats:sub>. These primary and secondary traffic-related pollutants have all proved to be major risks factors to public health. Recently, oxidative stress has been identified as a unifying feature underlying the toxic actions of these pollutants. Fortunately, the surface of the lung is covered with a thin layer of fluid containing a range of antioxidants that appear to provide the first line of defence against oxidant pollutants. As diet is the only source of antioxidant micronutrients, a plausible link now exists between the sensitivity to air pollution and the quality of the food eaten. However, many questions remain unanswered in relation to inter-individual sensitivity to ambient air pollution, and extent to which this sensitivity is modified by airway antioxidant defences.<\/jats:p>","DOI":"10.1079\/pns2004388","type":"journal-article","created":{"date-parts":[[2005,4,13]],"date-time":"2005-04-13T00:22:20Z","timestamp":1113351740000},"page":"579-585","source":"Crossref","is-referenced-by-count":33,"title":["Dietary antioxidants and environmental stress"],"prefix":"10.1017","volume":"63","author":[{"given":"Frank 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