Dietary intake estimate for perfluorooctanesulphonic acid (PFOS) and other perfluorocompounds (PFCs) in UK retail foods following determination using standard addition LC–MS/MS

Abstract

The analysis of 252 food samples (UK-produced and imported) purchased from a variety of retail outlets in the UK was undertaken for the presence of perfluorooctanesulphonic acid (PFOS), perfluorooctanoic acid (PFOA) and nine other perfluorocompounds (PFCs). A limit of quantification (LOQ) of 1 microg/kg was achieved for all target analytes, in all samples. Standard addition was used for quantification of PFC levels. All 11 of the targeted PFCs were detected in 75 individual food items. In 70% of the samples, including all meat other than offal, none of the analytes were present above the LOD. The highest levels found were 59 microg/kg perfluorooctanesulphonic acid (PFOS) and 63 microg/kg total PFCs (SigmaPFCs) in an eel sample, and 40 microg/kg PFOS (62 microg/kg SigmaPFCs) in a whitebait sample. The highest level in an offal sample was 10 microg/kg, in a wild roe deer liver. There were six samples with SigmaPFCs >15 microg/kg (fish, shellfish, crustaceans), a further seven samples with SigmaPFCs ranging 11-15 microg/kg (including a liver), nine with SigmaPFCs ranging 6-10 microg/kg (fish and livers), 31 with SigmaPFCs in the range 2-5 microg/kg (including kidneys, popcorn and processed peas) and a further 22 with SigmaPFCs close to the LOD of 1 microg/kg (including eggs and potatoes). These concentrations indicate that UK consumers are being exposed to a low level of PFC contamination from food. The estimated upper bound dietary intake of 10 ng/kg bodyweight (bw)/day of PFOS for average adult consumers is well below the 0.15 microg (150 ng)/kg bw tolerable daily intake (TDI) set by the European Food Safety Authority. The lower bound adult dietary intake estimate of 1 ng/kg bw/day is similar to estimates undertaken and reported in countries such as Canada, Germany and Spain.

Characterisation of human exposure pathways to perfluorinated compounds — Comparing exposure estimates with biomarkers of exposure

“…Thus, a high relative contribution of fish and shellfish to the total PFC intakes as found in the NFG study is likely. The intakes estimated in the three populations included in this thesis are similar or lower than what has been reported elsewhere (Clarke et al 2010;Ericson et al 2008;Fromme et al 2007;Kärrman et al 2009;Ostertag et al 2009a;Ostertag et al 2009b;Tittlemier et al 2006;Tittlemier et al 2007). Several factors may explain differences in estimated intakes; different contamination levels of PFCs in food and beverages, how the non-detects are treated in the data set, as well as different approaches used for intake calculations.…”

“…Berger et al 2009;Clarke et al 2010;Del Gobbo et al 2008;D'Hollander et al 2010a;Ericson et al 2008;Jogsten et al 2009;Mak et al 2009;Nania et al 2009;Ostertag et al 2009a;Tittlemier et al 2007;van Leeuwen et al 2009). Factors that could explain differences among studies could be geographical as well as temporal differences in use of PFC containing products, analytical methodology and sensitivity in the measurements of PFCs in food.…”

Estimation of the total concentration of perfluoroalkyl acids (PFAA) in human serum: Data from NHANES 2005–2012

“…In an area contaminated with very high levels of PFOA, serum PFOA concentrations were found to be positively associated with the amount of tap water consumed (Emmett et al, 2006). Diet, particularly fish and dairy products, has also been reported (Fromme et al, 2007;Clarke et al, 2010;Tittlemier et al, 2007;Guruge et al, 2008;Senthilkumar et al, 2007;Wang et al 2008;Falandysz et al, 2006) as a source of exposures to PFOS, PFOA, and other PFAAs.…”

Per- and polyfluorinated substances in the Nordic Countries

“…In the UK the highest levels of 11 PFCs (PFHxA, PFHpA, PFOA, PFNA, PFDeA, PFUnA, PFDoA, PFBS, PFHxS, PFOS and PFOSA) were in fish and offal food (Clarke et al, 2010). Other kinds of food, including shellfish, meat, milk, butter, cheese, cereals and vegetables were found to be almost free of PFCs in the UK foodstuffs.…”