Concentration and distribution of dioxins and related compounds in human tissues

Polychlorinated dibenzo-p-dioxin, polychlorinated dibenzofuran and dioxin-like polychlorinated biphenyl concentrations in human blood, lung, liver, bile, pancreas, spleen, kidney and mesentery fat were determined to assess the concentrations and distribution of these chemicals in human tissues from 20 donors. The mean TEQ concentrations in blood, lung, liver, bile, spleen, pancreas, kidney and mesentery fat were 119, 178, 228, 50, 113, 163, 138 and 139 pg TEQ/g lipid, respectively. Parallel levels were seen in the blood, spleen, kidney and mesentery fat; in the lungs and pancreas, the levels were somewhat higher. Among the organ tissues samples, the highest concentration was observed in the liver and the lowest in the bile. Mean total-TEQ concentration of the liver was about 4.5 times higher than that of bile. Positive correlations were observed among the concentrations of dioxins in various tissues. However, the concentrations in bile were not correlated with any tissues. It is suggested that the distribution behavior of dioxin-like congeners in human tissues varies among tissues and the kinds of congeners ingested. To evaluate the relationship between the accumulation levels of dioxins and their pathophysiological significance or risk, data must be accumulated from a more extensive group of human samples.     

Recent survey and effects of cooking processes on levels of PCDDs,PCDFs and Co-PCBs in leafy vegetables in Japan

We report here the latest levels of polychlorinated dibenzo-p-dioxins/polychlorinated dibenzofurans (PCDD/Fs) and coplanar polychlorinated biphenyls (Co-PCBs) in leafy vegetables in Japan as well as the effect of cooking processes on the reduction of these contaminants. Three kinds of leafy vegetables (“komatsuna”, lettuce and spinach) from seven districts in Japan in 1998 were analyzed for the 2,3,7,8-chlorine substituted PCDD/Fs and three non-ortho-PCBs (#77, 126 and 169). The mean total TEQ levels (using the WHO-TEFs) in the komatsuna, lettuce and spinach were 0.094, 0.025 and 0.196 pg/g fresh weight, respectively. The TEQ levels are dominated by 2,3,7,8-TCDD, 1,2,3,7,8-PeCDD, 2,3,4,7,8-PeCDF and 3,3^′,4,4^′,5-PeCB in many of the samples. For one of these isomers, the 2,3,4,7,8-PeCDF TEQ levels showed good correlation with the total TEQ levels in the samples (r=0.957). This suggests that 2,3,4,7,8-PeCDF may be an indicator for dioxin contamination in the analysis of the leafy vegetables. Also, the effects of two cooking processes (washing and washing followed by boiling) on the dioxin levels in two types of spinach samples were investigated. On average, in both samples, the total concentrations of the PCDDs, PCDFs and Co-PCB were reduced to about 38%, 73% and 88% of the initial concentrations by washing, and to 21%, 35% and 61% of the initial concentrations by washing followed by boiling. The total TEQ levels were reduced to about 30% of the initial TEQ levels by washing followed by boiling. Significant reductions in the TEQ levels were observed in the cooked samples. Thus, the cooking processes may reduce the risk of dioxin intake from the leafy vegetables.