The bioaccessibility of polychlorinated biphenyls (PCBs) and polychlorinated dibenzo-p-dioxins/furans (PCDD/Fs) in cooked plant and animal origin foods |
| |
| Institution: | 1. Zhejiang Provincial Center for Disease Control and Prevention, 3399 Binsheng Road, 310051 Hangzhou, China;2. U.S. Environmental Protection Agency, Office of Research and Development, National Exposure Research Laboratory, Research Triangle Park, NC 27711, USA;3. China National Center for Food Safety Risk Assessment, 7 Panjiayuan Nanli Road, 100021 Beijing, China;4. Shanghai Municipal Center for Disease Control and Prevention, 1380 Zhongshan West Road, Shanghai 200336, China;5. Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine, China Jiliang University, 310018 Hangzhou,China;1. Department of Chemistry, University at Buffalo, The State University of New York, Buffalo, NY 14260, USA;2. CSIR Water Research Institute, P. O. Box AH 38, Achimota, Accra, Ghana;3. School of Science and the Environment, Manchester Metropolitan University, Manchester, United Kingdom;4. Chemistry Matters Inc., Suite 405, 104-1240 Kensington Road NW, Calgary, AB T2N 3P7, Canada;5. Ontario Ministry of the Environment, Conservation and Parks, Laboratory Services Branch, Toronto, ON M9P 3V6, Canada;6. Waters Corporation, Manchester, United Kingdom;7. Mount Royal University, Department of Earth and Environmental Sciences, Faculty of Science and Technology, 4825 Mount Royal Gate SW, Calgary, AB T3E 6K6, Canada;8. Occupational and Environmental Health Unit, Ministry of Health/Ghana Health Service, Ghana;9. Environmental Protection Agency, P. O. Box MB 326, Ministries Post Office, Accra, Ghana |
| |
| Abstract: | In this study, we compared the effect of boiling and frying food preparation methods in determining the bioaccessibility of polychlorinated biphenyls (PCBs) and polychlorinated dibenzo-p-dioxins/furans (PCDD/Fs) in rice, cabbage, milk powder, eggs, beef, and fresh water fish. We then used these data to calculate a toxic equivalent (TEQ) for risk assessment and compared it to published values that did not account for bioaccessibility.When the foods were prepared by boiling, the mean bioaccessibility (%) in rice (PCBs: 16.5 ± 1.0, PCDD/Fs: 4.9 ± 0.3) and cabbage (PCBs: 4.2 ± 0.9, PCDD/Fs: 1.9 ± 0.7) were lower than in animal origin foods (beef, PCBs: 49.0 ± 3.3, PCDD/Fs: 7.8 ± 0.9; egg, PCBs: 29.7 ± 3.1, PCDD/Fs: 8.6 ± 1.3; fish, PCBs: 26.9 ± 2.5, PCDD/Fs: 7.9 ± 1.3; milk powder, PCBs: 72.3 ± 1.6, PCDD/Fs: 28.4 ± 1.2).When fried in cooking oil, the bioaccessibilities of all analytes in all foods increased, but the increase in plant based foods (rice, PCBs: 3.4 ×, PCDD/Fs: 3.6 ×; cabbage, PCBs: 10.3 ×, PCDD/Fs: 7.9 ×) was greater than that of animal origin foods (beef, PCBs: 1.6 ×, PCDD/Fs: 3.4 ×; egg, PCBs: 2.1 ×, PCDD/Fs: 1.8 ×; fish, PCBs: 2.8, PCDD/Fs: 3.2 ×).Comparison of PCBs/PCDD/Fs bioaccessibility in rice and cabbage showed that bioaccessibility was greater in the low fat, high carbohydrate/protein content food (rice) than in the low carbohydrate/protein, low fat content food (cabbage), regardless of the method used to prepare the food.Adjusting for bioaccessibility reduced the gross estimated daily intake (EDI) of 112 pg WHO-TEQ/day, by 88% and 63% respectively for foods prepared by boiling and frying.Our results indicate that: 1) The method used for cooking is an important determinant of PCBs/PCDD/Fs bioaccessibility, especially for plant origin foods, 2) there might be a joint fat, carbohydrate and protein effect that influences the bioaccessibilities of PCBs/PCDD/Fs in foods, and 3) use of bioaccessibility estimates would reduce the uncertainty in TEQ calculations. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
