Changes in polybrominated diphenyl ether (PBDE) levels in cooked food |
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| Authors: | Arnold Schecter Olaf Päpke KC Tung Terry Brown Alice Musumba |
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| Affiliation: | 1. University of Texas School of Public Health , Dallas Campus, Dallas, Texas, USA arnold.schecter@utsouthwestern.edu;3. Eurofin-ERGO , Hamburg, Germany;4. University of Texas School of Public Health , Dallas Campus, Dallas, Texas, USA;5. Department of Nutrition , School of Allied Health Sciences , Southwestern Medical Center, Dallas, Texas, USA |
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| Abstract: | ![]()
Food surveys for levels of toxic chemicals frequently report the levels on an uncooked basis. It is known that cooking may in some conditions decrease the amount of dioxins and related chemicals in food. Surveys of polybrominated diphenyl ether (PBDE) levels in food to date show data from uncooked food only. In this article, it was shown that broiling, with fat dripped from the foods reported here, ground beef, ground lamb, catfish, trout, and salmon, reduces the amount of PBDEs in these foods. This suggests that calculations of food intake need to take into consideration levels in the cooked food rather than in the uncooked food. |
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| Keywords: | Polybrominated diphenyl ethers PBDEs dioxins broiling cooked food |
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