Health risks of dietary exposure to perfluorinated compounds |
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| Institution: | 1. U.S. Environmental Protection Agency, OW/Office of Science and Technology, 1200 Pennsylvania Avenue, NW (MC 4305), Washington DC 20460, USA;2. Tetra Tech Inc., Center for Ecological Sciences, 400 Red Brook Boulevard, Suite 200, Owings Mills, MD 21117, USA;3. ORD/National Health and Environmental Effects Laboratory, Western Ecology Division, 200 S.W. 35th Street, Corvallis, OR 97333, USA;4. CSC, 6361 Walker Lane, Alexandria, VA 22310, USA;1. Department of Occupational and Environmental Medicine, Ewha Medical Research Center, School of Medicine, Ewha Womans University, Seoul, South Korea;2. National Cancer Control Institute, National Cancer Center, Goyang, South Korea;3. Institute of Environmental Medicine, Medical Research Center, Seoul National University, Seoul, South Korea;4. Department of Pediatrics, School of Medicine, Ewha Womans University,Seoul, South Korea;5. Department of Obstetrics and Gynecology, School of Medicine, Ewha Womans University, Seoul, South Korea;6. Department of Preventive Medicine, Ewha Medical Research Center, School of Medicine, Ewha Womans University, Seoul, South Korea;1. Research Centre for Toxic Compounds in the Environment (RECETOX), Masaryk University, Kamenice 753/3, 625 00 Brno, Czech Republic;2. School of Public and Environmental Affairs, Indiana University, 702 N. Walnut Grove Ave., Bloomington, IN 47405, USA;3. Department of Earth Sciences, University of Toronto, 22 Russell Street, Toronto, Ontario M5S 3B1, Canada |
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| Abstract: | Perfluorinated compounds (PFCs) form a diverse group of chemicals with surface-active properties manufactured for over 50 years. In recent years, a number of studies have reported the ubiquitous distribution of PFCs in human tissues and wildlife. Although the relative importance of the routes of human exposure to these compounds is not well established yet, it has been suggested that food intake and packaging, water, house dust, and airborne are all potentially significant sources. However, dietary intake is probably the main route of exposure to these compounds, including perfluorooctane sulfonate (PFOS) and perfluorooctanoic acid (PFOA), the most extensively investigated PFCs. This paper reviews the state of the science regarding the concentrations of PFCs in foodstuffs, human dietary exposure to these compounds and their health risks. The influence of processing, cooking and packaging on the PFCs levels in food is also discussed. Because of the rather limited information about human dietary exposure, studies to determine exposure to PFCs through the diet for the general population of a number of countries are clearly necessary. The correlation of PFCs body burdens and dietary intake of PFCs should be also established. |
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