Food risk assessment for perfluoroalkyl acids and brominated flame retardants in the French population: Results from the second French total diet study

Fitting Nonlinear Calibration Curves: No Models Perfect

“…PFOA, on the other hand, is used in the manufacture of fluoropolymers (PTFE) and fluoroelastomers (PVDF) and also found used as fabrics, carpets, food containers, automobiles manufacture, etc. Both PFOA and PFOS compounds, according to recent studies, are toxic and persistent [31] [35] [36], PFOA is also carcinogenic, and PFOS has a strong tendency to bioaccumulate.…”

C6-Perfluorinated Compounds: The New Greaseproofing Agents in Food Packaging

“…There are conflicting data concerning the presence of PFHxA in foods and beverages, with one critical review concluding that C6 compounds were not found at detectable levels in any type of food analyzed [12] except for low levels of PFHpA in pizza (2 ng/g), microwave popcorn (1.5 ng/g), tap water (0.64-3.02 mg/g), and bottled water (0.4 ng/g). Likewise, a recently published total diet study conducted in France [13] reported measurable levels of PFHxA at levels less than 1 ng/g in all of the food types sampled, with the highest reported levels in 'sweet and savory biscuits and bars' (0.915 ng/g), pastry and cakes (0.791 ng/g), and dairy-based desserts (0.583 ng/g); and an European Food Safety Authority (EFSA) scientific report summarizing the results of an analysis of 4,881 samples derived from various foodstuffs collected during the period 2000-2009 reported detectable levels of PFHxA in 0.9 % of samples [14]. In contrast, Zhang et al (2011) reported levels of <0.1-0.97 ng/g PFHxA in freshwater fish and seafood [15•], and a study conducted in Catalonia, Spain reported levels of~0.1 ng/g PFHxA in veal, fried chicken nuggets, and frankfurters [16].…”

The assessment of daily dietary intake reveals the existence of a different pattern of bioaccumulation of chlorinated pollutants between domestic dogs and cats

“…Firstly, dietary intake estimations are made by combining food consumption data with the concentrations of contaminants found in food samples (Kesse-Guyot et al, 2013;Llobet et al, 2003;Luzardo et al, 2012;Zhou et al, 2012). These are studies that are usually linked to surveillance systems of human diseases in order to obtain quick and reliable information on the prevalence and occurrence of foodborne diseases and risks associated to food (Riviere et al, 2014;Veyrand et al, 2013). Additionally, this methodology has been also used to assess the exposure of animal species to pollutants (Formigaro et al, 2014).…”