Effects of cooking on concentrations of polychlorinated dibenzo-p-dioxins and related compounds in fish and meat

Exposure sources of polychlorinated biphenyls (PCBs) and health risk assessment: a systematic review in Iran

This systematic review aims to identify the sources of exposure to polychlorinated biphenyls (PCBs), portioning, and human health risk assessment in Iran. The literature was searched in the international databases of Web of Science, PubMed, Scopus, Google Scholar, and the national databases of SID and MagIran up to November 14, 2020. Among all 153 articles, 21 eligible papers were identified. Among them, only one article was related to drinking water, the rest was related to food and soil, and no article was found on ambient air. The corrected portion of each exposure source was determined to be 90% for food, 9% for water, and 1% for air. The total hazard quotient (HQ) was determined to be within an unsafe range, and the total excess lifetime cancer risk (ELCR) was determined to be at a high risk of oral carcinogenesis. It is suggested that a comprehensive study be conducted in a specific period for all sources of exposure in all counties of Iran. Moreover, it is recommended that the policymakers set national standards for this pollutant in near future in some sources of exposure (e.g., drinking water) which have no standards in Iran.

Dioxin and PCB residues in meats from Italy: Consumer dietary exposure

In order to investigate PCB and PCDD/F concentrations and potential human health risk a study has been conducted in meat samples (beef, pork, chicken and turkey) purchased from Italian supermarkets. PCBs were dominant (41.8-77.7 ng g^-1 l.w.) with respect to PCDD/Fs (20.1-91.1 pg g^-1 l.w.). The levels were variable and largely dependent upon the type of meat. Accumulation pattern showed a distribution typically reported for meat. PCBs tended to decrease from lowest to highest congeners, while for PCDD/Fs the concentration profile was dominated by highly chlorinated dioxins and furans. Concentrations of PCDD/Fs plus dl-PCBs and indicator PCBs exceeding the EU maximum permissible levels were found in 23.3% and 53.3% of the samples, respectively. Exposure estimates to PCDD/Fs plus dl-PCBs (0.08-4.16 pg WHO-TEQs kg^-1 b.w. w.^-1) were within the new limit proposed by the EFSA's expert panel, except for pork sausage, showing a twofold higher value. Concerning the exposure derived from indicator PCBs, the maximum level set by different European countries (10 ng kg^-1 b.w. d.^-1) was surpassed solely via consumption of pork sausage (17.22 ng kg^-1 b.w. d.^-1), thought also the estimated intake from hamburger consumption (6.88 ng kg^-1 b.w. d.^-1) merits attention being close to guideline limit.

Potential of Lifestyle Changes for Reducing the Risk of Developing Rheumatoid Arthritis: Is an Ounce of Prevention Worth a Pound of Cure?

PURPOSE

Lifestyle may be important in the development of rheumatoid arthritis (RA). Therefore, changing behaviors may delay or even prevent RA onset. This article reviews the evidence basis for the associations of lifestyle factors with RA risk and considers future directions for possible interventions to reduce RA risk.

METHODS

The literature was reviewed for cross-sectional studies, case-control studies, cohort studies, and clinical trials investigating potentially modifiable lifestyle factors and RA risk or surrogate outcomes on the path toward development such as RA-related autoimmunity or inflammatory arthritis. The evidence related to cigarette smoking, excess weight, dietary intake, physical activity, and dental health for RA risk were summarized.

FINDINGS

Cigarette smoking has the strongest evidence base as a modifiable lifestyle behavior for increased seropositive RA risk. Smoking may increase seropositive RA risk through gene-environment interactions, increasing inflammation and citrullination locally in pulmonary/oral mucosa or systemically, thereby inducing RA-related autoimmunity. Prolonged smoking cessation may reduce seropositive RA risk. Evidence suggests that excess weight can increase RA risk, although this effect may differ according to sex, serologic status, and age at RA onset. TDietary intake may also affect RA risk: overall healthier patterns, high fish/omega-3 polyunsaturated fatty acid consumption, and moderate alcohol intake may reduce RA risk, whereas caffeine and sugar-sweetened soda consumption might increase RA risk. The impact of physical activity is less clear, but high levels may reduce RA risk. Periodontal disease might induce citrullination and RA-related autoimmunity, but the effect of dental hygiene behaviors on RA risk is unclear. Although the effect size estimates for these lifestyle factors on RA risk are generally modest, there may be relatively large public health benefits for targeted interventions given the high prevalence of these unhealthy behaviors. With the exception of smoking cessation, the impact of behavior change of these lifestyle factors on subsequent RA risk has not been established. Nearly all of the evidence for lifestyle factors and RA risk were derived from observational studies.

IMPLICATIONS

There are many potentially modifiable lifestyle factors that may affect RA risk. Improving health behaviors could have large public health benefits for RA risk given the high prevalence of many of the RA risk-related lifestyle factors. However, future research is needed to establish the effects of lifestyle changes on RA risk or surrogate outcomes such as RA-related autoimmunity or inflammatory arthritis.

Can contamination of the environment by dioxins cause craniofacial defects?

Cleft lip and cleft palate also known as orofacial cleft is a congenital malformation involving the partial or total lack of anatomical continuity of craniofacial tissue. The most common environmental factors that may cause orofacial clefts include pharmaceuticals, alcohol, addictive drugs, and tobacco smoke. Living in the area of industrial factories, garbage, ironworks, crematoria, wastewater treatment plants, and plastic waste landfills also has a significant impact on the development of the craniofacial defects. Some of the main factors causing the formation of congenital craniofacial defects are dioxins, of which emission to the environment is an important environmental and health problem. Dioxins are a diverse group of organic chemical compounds, derivatives of oxanthrene and fumarates, which are organoleptically imperceptible. Acting mainly through induction of inflammation, they influence a number of metabolic processes, including the process of bone mineralization and embryonic development. In this work, we highlight the problem of orofacial cleft including the impact of dioxin on development of this defect and the recommended prevention.

Dietary exposure to PCBs by seafood cooking method: A Korean study

The levels of 82 polychlorinated biphenyl (PCB) congeners in 86 different types of seafood (n = 237) were analyzed and the PCBs changes in seafood by seven cooking methods were verified from 51 different species of seafood (total 127 pairs) to confirm the effect of cooking on dietary PCB levels in the human body. Total PCB levels in raw seafood ranged from 0.01 to 20.6 ng/g ww, while those for DL PCBs ranged from 0.001 to 1.67 pg TEQ/g ww. There was no statistically significant difference between PCB levels in raw and each different cooked seafood. However, Raw seafood samples with PCB concentrations under 1 ng/g showed a markedly increase in PCBs after cooking. When comparing mean and median value for total PCBs, the high-fat fish group exhibited a slightly decreasing PCB concentrations trend after cooking. The estimated daily intake (EDI) of cooked seafood was 1.07 ng/kg BW/day, while the EDI for raw seafood was 1.26 ng/kg BW/day.

Risk for animal and human health related to the presence of dioxins and dioxin-like PCBs in feed and food

The European Commission asked EFSA for a scientific opinion on the risks for animal and human health related to the presence of dioxins (PCDD/Fs) and DL-PCBs in feed and food. The data from experimental animal and epidemiological studies were reviewed and it was decided to base the human risk assessment on effects observed in humans and to use animal data as supportive evidence. The critical effect was on semen quality, following pre- and postnatal exposure. The critical study showed a NOAEL of 7.0 pg WHO2005-TEQ/g fat in blood sampled at age 9 years based on PCDD/F-TEQs. No association was observed when including DL-PCB-TEQs. Using toxicokinetic modelling and taking into account the exposure from breastfeeding and a twofold higher intake during childhood, it was estimated that daily exposure in adolescents and adults should be below 0.25 pg TEQ/kg bw/day. The CONTAM Panel established a TWI of 2 pg TEQ/kg bw/week. With occurrence and consumption data from European countries, the mean and P95 intake of total TEQ by Adolescents, Adults, Elderly and Very Elderly varied between, respectively, 2.1 to 10.5, and 5.3 to 30.4 pg TEQ/kg bw/week, implying a considerable exceedance of the TWI. Toddlers and Other Children showed a higher exposure than older age groups, but this was accounted for when deriving the TWI. Exposure to PCDD/F-TEQ only was on average 2.4- and 2.7-fold lower for mean and P95 exposure than for total TEQ. PCDD/Fs and DL-PCBs are transferred to milk and eggs, and accumulate in fatty tissues and liver. Transfer rates and bioconcentration factors were identified for various species. The CONTAM Panel was not able to identify reference values in most farm and companion animals with the exception of NOAELs for mink, chicken and some fish species. The estimated exposure from feed for these species does not imply a risk.

Pollutants make rheumatic diseases worse: Facts on polychlorinated biphenyls (PCBs) exposure and rheumatic diseases

BACKGROUND

Polychlorinated biphenyls (PCBs) are persistent organic pollutants that bioaccumulate in adipose tissue, disturbing its metabolism and the balance of adipokines, related to obesity. The altering secretion pattern of adipokines from the adipose tissue and the increasing mechanical load in weight-bearing joints presented in obesity condition, are risk factors for osteoarthritis development. The most prevalent rheumatic diseases, osteoarthritis and rheumatoid arthritis, are chronic conditions that target the whole joints, leading to increasing disability and health care cost. The goal of this focused review is to summarize the current knowledge on the role of PCBs in osteoarthritis and rheumatoid arthritis pathogenesis.

SEARCH STRATEGY

A PubMed search was managed using keywords as "rheumatic diseases", "polychlorinated biphenyls", "obesity" and "endocrine disruption".

MAIN RESULTS OF THE REVIEW

The incidence of rheumatoid arthritis has been reported to be increased especially in urban areas in industrialized countries, emphasizing the importance of environment in the pathogenesis of rheumatic diseases. Analysis of two cohorts exposed to PCBs food contamination showed high incidence of arthritis. In addition, PCBs in serum correlated positively with the prevalence of self-reported arthritis. Few studies support the hypothesis that osteoarthritis development could be related to PCBs induction of chondrocytes apoptosis.

CONCLUSION

Evidences have emerged for a relationship between PCBs and development of several types of arthritis. Further research is encouraged to determine the correlation between PCBs exposure and the development of rheumatic diseases.

Fish consumption and risk of rheumatoid arthritis: a dose-response meta-analysis

Introduction

The association between fish consumption and rheumatoid arthritis (RA) is unclear. The aim of this paper was to summarize the available evidence on the association between fish consumption and risk of RA using a dose-response meta-analysis.

Methods

Relevant studies were identified by a search of MEDLINE and EMBASE through December 2013, with no restrictions. A random-effects dose-response meta-analysis was conducted to combine study specific relative risks. Potential non-linear relation was investigated using restricted cubic splines. A stratified analysis was conducted by study design.

Results

Seven studies (four case-controls and three prospective cohorts) involving a total of 174 701 participants and 3346 cases were included in the meta-analysis. For each one serving per week increment in fish consumption, the relative risk (RR) of RA was 0.96 (95% confidence interval (CI) 0.91 to 1.01). Results did not change when stratifying by study design. No heterogeneity or publication bias was observed. When fish consumption was modeled using restricted cubic splines, the risk of RA was 20 to 24% lower for 1 up to 3 servings per week of fish (RR =0.76, 95% CI: 0.57 to 1.02) as compared to never consumption.

Conclusions

Results from this dose-response meta-analysis showed a non-statistically significant inverse association between fish consumption and RA.

Cooking fish is not effective in reducing exposure to perfluoroalkyl and polyfluoroalkyl substances

Consumption of fish is considered a part of a healthy diet; however, health risks from fish consumption exist due to potential exposure to various contaminants accumulated in fish. Cooking fish can reduce exposure to many organic chemicals in fish. Similar results have been presented for low levels of perfluoroalkyl and polyfluoroalkyl substances (PFASs), a class of contaminants of emerging concern, in grocery store fish. We examined the effectiveness of three cooking methods (i.e., baking, broiling, and frying) on reducing PFAS levels in four sport fish species. Samples of Chinook salmon, common carp, lake trout and walleye were collected from four rivers in Ontario, Canada and skin-off fillets were analyzed for regular groups of PFASs such as perfluoroalkyl carboxylic acids (PFCAs) and perfluoroalkane sulfonic acids (PFSAs), as well as perfluoroalkyl phosphonic acids (PFPAs), perfluoroalkyl phosphinic acids (PFPIAs) and polyfluoroalkyl phosphoric acid diesters (diPAPs), which are PFASs of emerging concern. Perfluorooctane sulfonate (PFOS) was the dominant PFAS detected and the concentrations were more than an order of magnitude higher than those reported for fish from grocery stores in Canada, Spain, and China. Although concentrations of PFOS in fish fillets generally increase after cooking, amounts of PFOS largely remain unchanged. Relatively minor differences in changes in the fish PFAS amounts after cooking depended on fish species and cooking method used. We conclude that cooking sport fish is generally not an effective approach to reduce dietary exposure to PFASs, especially PFOS.

Cooking process: a new source of unintentionally produced dioxins?

To improve understanding of human background exposure to dioxins, the influence of cooking on dioxin concentrations in food has received much attention. Studies have focused on changes in the distribution of dioxins that originate from raw foods. However, the possibility of dioxin formation during cooking has been neglected. In this study, cooking experiments were designed to investigate the generation of dioxins during cooking at high temperature and with flavorings containing organic chlorine. Solid, liquid, and gas phase samples were collected during cooking. The results indicate that dioxins can be generated during some cooking processes, such as burning, or when cooking with reactive organic chlorides, and the dioxins are more likely to be present in the smoke (gas phase) than the edible portion (solid and liquid phases). Thus, more attention should be given to cooking of raw foods and organic chlorine-containing flavorings at high temperature. Maintaining good ventilation during cooking is also necessary to reduce human exposure risk to dioxins.

Effects of thermal treatments during cooking, microwave oven and boiling, on the unconjugated microcystin concentration in muscle of fish (Oreochromis niloticus)

Understanding the factors that contribute to the risk from fish consumption is a relevant public health concern due to potential adverse effects of cyanobacterial toxins. The aim of this work was to study the influence of two usual cooking practices, microwave oven and boiling, on the microcystin (MCs) concentration in fish muscle (Tilapia, Oreochromis niloticus) spiked with a stock solution (500 μL) containing a mixture of three toxins (MC-LR, MC-RR, and MC-YR) (1.5 μg/mL of each toxin). Two different variables were investigated: time of cooking in the microwaves treatment (1 or 5 min), and way of boiling, "boiled muscle" or "continuously heated muscle". All samples were then lyophilized and MCs were extracted and purified (Oasis HLB cartridge) and quantified by HPLC-MS. Furthermore, the waters in which the samples boiled were also analyzed after their purification. The results suggest a reduction on MC-LR (36%) and MC-YR (24.6%) in samples cooked in the microwave for 5 min. Major changes were found when the fish was cooked by the continuous boiling, with a decrease of 45.0% (MC-RR), 56.4% (MC-YR) and 59.3% (MC-LR). More studies are necessary to elucidate the mechanisms involved when aquatic food is submitted to usual cooking practices.

Shellfish and residual chemical contaminants: hazards, monitoring, and health risk assessment along French coasts

In this review, we address the identification of residual chemical hazards in shellfish collected from the marine environment or in marketed shellfish. Data, assembled on the concentration of contaminants detected, were compared with the appropriate regulatory and food safety standards. Moreover, data on human exposure and body burden levels were evaluated in the context of potential health risks.Shellfish farming is a common industry along European coasts. The primary types of shellfish consumed in France are oysters, mussels, king scallops, winkles,whelks, cockles, clams, and other scallops. Shellfish filter large volumes of water to extract their food and are excellent bioaccumulators. Metals and other pollutants that exist in the marine environment partition into particular organs, according to their individual chemical characteristics. In shellfish, accumulation often occurs in the digestive gland, which plays a role in assimilation, excretion, and detoxification of contaminants. The concentrations of chemical contaminants in bivalve mollusks are known to fluctuate with the seasons.European regulations limit the amount and type of contaminants that can appear in foodstuffs. Current European standards regulate the levels of micro-biological agents, phycotoxins, and some chemical contaminants in food. Since 2006, these regulations have been compiled into the "Hygiene Package." Bivalve mollusks must comply with maximum levels of certain contaminants as follows:lead (1.5 mg kg-1), cadmium (1 mg kg-1), mercury (0.5 mg kg-1), dioxins (4 pg g-1 and dioxins + DL-PCBs 8 pg g-1), and benzo[a]pyrene (10 μp.g kg-1).In this review, we identify the levels of major contaminants that exist in shellfish(collected from the marine environment and/or in marketed shellfish). The follow-ing contaminants are among those that are profiled: Cd, Pb, Hg, As, Ni, Cr, V,Mn, Cu, Zn, Co, Se, Mg, Mo, radionuclides, benzo[a]pyrene, PCBs, dioxins and furans, PAHs, TBT, HCB, dieldrin, DDT, lindane, triazines, PBDE, and chlorinated paraffins.In France, the results of contaminant monitoring have indicated that Cd, but not lead (< 0.26 mg kg-1) or mercury (< 0.003 mg kg-1), has had some non-compliances. Detections for PCBs and dioxins in shellfish were far below the regulatory thresholds in oysters (< 0.6 pg g-l), mussels (< 0.6 pg g-1), and king scallops (< 0.4 pg g-1). The benzo[a]pyrene concentration in marketed mussels and farmed shellfish does not exceed the regulatory threshold. Some monitoring data are available on shellfish flesh contamination for unregulated organic contaminants.Of about 100 existing organo stannic compounds, residues of the mono-, di-, and tributyltin (MBT, DBT, and TBT) and mono-, di-, and triphenyltin (MPT, DPT,and TPT) compounds are the most frequently detected in fishery products. Octyltins are not found in fishery products. Some bivalve mollusks show arsenic levels up to 15.8 mg kg-1. It seems that the levels of arsenic in the environment derive less from bioaccumulation, than from whether the arsenic is in an organic or an inorganic form. In regard to the other metals, levels of zinc and magnesium are higher in oysters than in mussels.To protect shellfish from chemical contamination, programs have been established to monitor water masses along coastal areas. The French monitoring network(ROCCH) focuses on environmental matrices that accumulate contaminants. These include both biota and sediment. Example contaminants were studied in a French coastal lagoon (Arcachon Bay) and in an estuary (Bay of Seine), and these were used to illustrate the usefulness of the monitoring programs. Twenty-one pesticidal and biocidal active substances were detected in the waters of Arcachon Bay during the summers from 1999 to 2003, at concentrations ranging from a few nanograms per liter to several hundred nanograms per liter. Most of the detected substances were herbicides, including some that are now banned. Organotin compounds have been detected in similarly semi-enclosed waters elsewhere (bays, estuaries, and harbors).However, the mean concentrations of cadmium, mercury, lead, and benzo[a]pyrene,in transplanted mussels, were below the regulatory limits.In 2007, the mean daily consumption of shellfish in the general French population was estimated to be 4.5 g in adults; however, a wide variation occurs by region and season (INCA 2 study). Tabulated as a proportion of the diet, shellfish consumption represents only 0.16% of overall solid food intake. However, the INCA 2 survey was not well suited to estimating shellfish consumption because of the small number of shellfish consumers sampled. In contrast, the mean consumption rate of bivalve mollusks among adult high consumers of fish and seafood products, i.e., adults who eat fish or seafood at least twice a week, was estimated to be 153 g week-1 (8 kg yr-1). The highest mean consumption is for king scallops (39 g week-1), followed by oysters (34 g week-1) and mussels (22 g week-1). Thus, for high seafood consumers, the contribution of shellfish to inorganic contaminant levels is 1-10% TWI or PTWI for Cd, MeHg, and Sn (up to 19% for Sn), and the arsenic body burden is higher for 22% of individuals studied.The human health risks associated with consuming chemical contaminants in shellfish are difficult to assess for several reasons: effects may only surface after long-term exposure (chronic risk), exposures may be discontinuous, and contamination may derive from multiple sources (food, air, occupational exposure, etc.).Therefore, it is not possible to attribute a high body burden specifically to shellfish consumption even if seafood is a major dietary contributor of any contaminant, e.g.,arsenic and mercury.The data assembled in this review provide the arguments for maintaining the chemical contaminant monitoring programs for shellfish. Moreover, the results presented herein suggest that monitoring programs should be extended to other chemicals that are suspected of presenting a risk to consumers, as illustrated by the high concentration reported for arsenic (in urine) of high consumers of seafood products from the CALIPSO study. In addition, the research conducted in shellfish-farming areas of Arcachon Bay highlights the need to monitor TBT and PAH contamination levels to ensure that these chemical pollutants do not migrate from the harbor to oyster farms.Finally, we have concluded that shellfish contamination from seawater offers a rather low risk to the general French population, because shellfish do not constitute a major contributor to dietary exposure of chemical contaminants. Notwithstanding,consumer vigilance is necessary among regular shellfish consumers, and especially for those residing in fishing communities, for pregnant and breast-feeding women,and for very young children.

Levels of polychlorinated dibenzo-p-dioxins, dibenzofurans, and biphenyls in southern Mississippi catfish and estimation of potential health risks

Fish consumption has been classified as one of the primary pathways of exposure to polychlorinated dibenzo-p-dioxins, dibenzofurans (PCDD/Fs) and biphenyls (PCBs). In this study, we evaluated tissue levels of the 17 laterally substituted PCDD/Fs, 12 dioxin-like PCBs, and 97 non-dioxin-like PCBs in a number of wild-caught and farm-raised catfish collected throughout southern Mississippi. Total lipid-adjusted TEQ and non-dioxin-like PCB concentrations in wild-caught catfish fillets were significantly higher than concentrations in farm-raised fillet samples. The percent contribution of PCDDs, PCDFs, and dioxin-like PCBs to mean total TEQ varied between wild-caught and farm-raised samples as well as by collection site for wild-caught catfish. The non-dioxin-like PCBs that contributed the most to total PCB concentrations also differed between wild-caught and farm-raised samples. Regardless of whether samples were farm-raised or wild-caught, estimated cancer risks associated with consumption of these catfish were less than 27.0E-06. Overall, results of this study indicate that levels of dioxin-like compounds and PCBs in Mississippi catfish are similar to those measured in more recent studies in the US and that levels of these compounds appear to be decreasing in this food source.

Effects of various cooking processes on the concentrations of arsenic, cadmium, mercury, and lead in foods

The effects of cooking processes commonly used by the population of Catalonia (Spain) on total arsenic (As), cadmium (Cd), mercury (Hg), and lead (Pb) concentrations in various foodstuffs were investigated. All food samples were randomly acquired in local markets, big supermarkets, and grocery stores of Reus (Catalonia). Foods included fish (sardine, hake, and tuna), meat (veal steak, loin of pork, breast and thigh of chicken, and steak and rib of lamb), string bean, potato, rice, and olive oil. For each food item, two composite samples were prepared for metal analyses, whose levels in raw and cooked (fried, grilled, roasted, and boiled) samples were determined by inductively coupled plasma-mass spectrometry (ICP-MS). The highest concentrations of As, Hg, and Pb (raw and cooked samples) were mainly found in fish, with a clear tendency, in general, to increase metal concentrations after cooking. However, in these samples, Cd levels were very close to their detection limit. In turn, the concentrations of metals in raw and cooked meat samples were detected in all samples (As) or only in a very few samples (Cd, Hg, and Pb). A similar finding corresponded to string beans, rice, and olive oil, while in potatoes, Hg could not be detected and Pb only was detected in the raw samples. In summary, the results of the present study show that, in general terms, the cooking process is only of a very limited value as a means of reducing metal concentrations. This hypothetical reduction depends upon cooking conditions (time, temperature, and medium of cooking).

Environmental chemicals: from the environment to food, to breast milk, to the infant

Food is a source of exposure to many environmental chemicals found in human milk and other biological specimens. Ingestion of foods containing high amounts of animal fat is the main route of human exposure to lipophilic chemicals, such as persistent organic pollutants, which tend to bioaccumulate in the lipid compartment. Bioaccumulation results in increased exposure of these chemicals for humans, but particularly to breastfeeding infants, who are at the top of the food chain. The extent to which food contributes to a person's overall exposure depends on individual dietary habits and the concentrations of chemical residues in the food. These, in turn, are affected by (1) application methods, (2) properties and amounts of the chemical, and (3) preparation, handling, and the properties of the food. Once the food is ingested by the lactating woman, the chemical's pharmacokinetics and the transport mechanisms producing the movement of solutes across mammary alveolar cells determine the passage of chemicals from the blood to the milk. Thus, several factors affect the presence in human milk of environmental chemicals from dietary sources.

Dioxins, furans and dioxin-like PCBs: Occurrence in food and dietary intake in France

PCDD/Fs and DL-PCBs contamination data in food products consumed in France collected from national monitoring programmes (2001-04) and representing analytical results for almost 800 individual food samples were combined with food consumption data from the French national dietary survey to estimate PCDD/Fs and DL-PCBs dietary intakes, expressed as toxic equivalents (WHO-TEQs). The mean PCDD/Fs and DL-PCBs intakes were estimated as 1.8 and 2.8 pg WHO-TEQ kg(-1) b.w. day(-1), respectively, for adults (aged 15 years and over) and children (aged 3-14 years). The main contributors to total intake were fish and milk products for both children and adults (48 and 31% for adults and 34 and 43% for children, respectively). DL-PCBs constituted the largest contributor to contamination in most foodstuffs. A life-long intake estimate showed that a non-negligible part of the French population (between 20 and 28%) had an intake above the tolerable monthly intake for dioxins and dioxin-like PCBs of 70 pg WHO-TEQ kg(-1) b.w. month(-1).

Dietary intake of polychlorinated dioxins, furans and dioxin-like polychlorinated biphenyls from foods of animal origin in China

Four food groups of animal origin from the Chinese Total Diet Study (TDS) in 2000 were analysed for 17 polychlorinated dibenzo-p-dioxins and dibenzofurans (PCDD/Fs) and 12 dioxin-like polychlorinated biphenyls (PCBs). The samples were from four regions, covering 12 provinces of China. PCDD/Fs, expressed as WHO toxic equivalents (TEQ), ranged from 0.02 to 0.28 pg TEQ g-1 and dioxin-like PCBs ranged from 0.01 to 0.24 pg TEQ g-1 (wet weight, ND = LOD), in all samples. Using food consumption data from a 3-day household dietary survey, daily dietary intake of dioxin-like compounds from foods of animal origin in China was estimated. Daily intake among regions ranged 0.09-0.59 pg TEQ kg-1 body eight day-1.