A comparison of dioxins, dibenzofurans and coplanar PCBS in uncooked and broiled ground beef, catfish and bacon

Schecter, Arnold; Dellarco, Michael; Päpke, Olaf; Olson, James R.

doi:10.1016/s0045-6535(98)00237-9

Cited by 47 publications

(26 citation statements)

References 4 publications

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“…Figure 4 shows that the amount of PBDEs can decrease with cooking [23], here when the food was broiled and the fat dripped away. This effect was similar to previously reported reductions in dioxin levels after broiling food [24]. The type of food one eats can determine PBDE body burdens.…”

Section: Resultssupporting

confidence: 90%

Brominated flame retardants in US food

Schecter

Harris

Shah

et al. 2008

Molecular Nutrition Food Res

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We and others recently began studying brominated flame retardant levels in various matrices in the US including human milk and other food. This paper reviews the food studies. In our studies, ten to thirteen polybrominated diphenyl ether (PBDE) congeners were measured, usually including BDE 209. All US women's milk samples were contaminated with PBDEs from 6 to 419 ng/g, lipid, orders of magnitude higher than levels reported in European studies, and are the highest reported worldwide. We compared our market basket studies of meat, fish and dairy products with other US food studies of meat and fish. US studies showed somewhat higher levels of PBDEs than reported elsewhere. Fish were most highly contaminated (median 616 pg/g), then meat (median190 pg/g) and dairy products (median 32.2 pg/g). However, unlike some European countries where fish predominates, dietary intake of PBDEs in the US is mostly from meat, then fish and then dairy products. Broiling can decrease the amount of PBDEs per serving. We also measured levels of hexabromocyclododecane (HBCD), another brominated flame retardant, in human milk. The levels are lower than PBDEs, 0.16 -1.2 ng/g, similar to European levels, unlike PBDEs where US levels are much higher than European levels.

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Section: Resultssupporting

confidence: 90%

Brominated flame retardants in US food

Schecter

Harris

Shah

et al. 2008

Molecular Nutrition Food Res

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“…More recently, Schecter, Dellarco, Päpke, and Olson (1998) investigated the effects of broiling on the levels of PCDD/PCDFs, and co-PCBs in ground beef (hamburger), bacon and catfish. The total amount of PCDD/PCDFs, and co-PCBs TEQ decreased by approximately 50%, for each portion, as a result of broiling the hamburger, bacon and catfish specimens.…”

Section: Pcdd/pcdfs and Pcbsmentioning

confidence: 99%

Influence of various cooking processes on the concentrations of PCDD/PCDFs, PCBs and PCDEs in foods

et al. 2010

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“…In addition to animal-origin foods, vegetable groups were included in studies from the USA (Schecter et al 2001) (Chen and Gao 1993), it was still less than Spain (Bocio and Domingo 2005). Results from a number of studies have shown the effect of cooking and washing processes on levels of PCDD/Fs and dioxin-like PCBs, most of which showed a reduction in levels (Petroske et al 1998;Schecter et al 1998;Hori et al 2005). Thus, the values from cooked foods are a better indicator of real intake.…”

Section: Estimated Dietary Intakementioning

confidence: 99%

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

Zhang

et al. 2007

Food Additives and Contaminants

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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.

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A comparison of dioxins, dibenzofurans and coplanar PCBS in uncooked and broiled ground beef, catfish and bacon

Cited by 47 publications

References 4 publications

Brominated flame retardants in US food

Brominated flame retardants in US food

Influence of various cooking processes on the concentrations of PCDD/PCDFs, PCBs and PCDEs in foods

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

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