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Exposure to perfluorinated compounds in Catalonia, Spain, through consumption of various raw and cooked foodstuffs, including packaged food
Örebro University, School of Science and Technology.ORCID iD: 0000-0002-6330-789X
Laboratory of Toxicology and Environmental Health, School of Medicine, Institut d’Investigacions Sanitàries Pere Virgili, “Rovira i Virgili” University, Sant Llorenç 21, 43201 Reus, Spain.
Health Protection Agency, Department of Health, Generalitat de Catalunya, Roc Boronat 81-95, Barcelona, Spain.
Health Protection Agency, Department of Health, Generalitat de Catalunya, Roc Boronat 81-95, Barcelona, Spain.
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2009 (English)In: Food and Chemical Toxicology, ISSN 0278-6915, E-ISSN 1873-6351, Vol. 47, no 7, p. 1577-1583Article in journal (Refereed) Published
Abstract [en]

In this study, the role that some food processing and packaging might play as a source of perfluorinated compounds (PFCs) through the diet was assessed. The levels of PFCs were determined in composite samples of veal steak (raw, grilled, and fried), pork loin (raw, grilled, and fried), chicken breast (raw, grilled, and fried), black pudding (uncooked), liver lamb (raw), marinated salmon (home-made and packaged), lettuce (fresh and packaged), pate of pork liver, foie gras of duck, frankfurt, sausages, chicken nuggets (fried), and common salt. Among the 11 PFCs analyzed, only PFHxS, PFOS, PFHxA, and PFOA were detected in at least one composite sample, while the levels of the remaining PFCs (PFBuS, PFHpA, PFNA, PFDA, PFUnDA, and PFDoDA) were under their respective detection limits. PFOS was the compound most frequently detected, being found in 8 of the 20 food items analyzed, while PFHxA was detected in samples of raw veal, chicken nuggets, frankfurt, sausages, and packaged lettuce. According to the results of the present study, it is not sufficiently clear if cooking with non-stick cookware, or packaging some foods, could contribute to a higher human exposure to PFCs.

Place, publisher, year, edition, pages
Amsterdam: Elsevier , 2009. Vol. 47, no 7, p. 1577-1583
Keywords [en]
Perfluorinated chemicals, Food, Cooking, Packaging, Dietary intake
National Category
Natural Sciences Chemical Sciences Environmental Sciences Environmental Sciences
Research subject
Environmental Chemistry
Identifiers
URN: urn:nbn:se:oru:diva-17166DOI: 10.1016/j.fct.2009.04.004ISI: 000267739300027Scopus ID: 2-s2.0-67349118177OAI: oai:DiVA.org:oru-17166DiVA, id: diva2:438490
Available from: 2011-09-02 Created: 2011-09-02 Last updated: 2017-10-02Bibliographically approved
In thesis
1. Assessment of human exposure to per- and polyfluorinated compounds (PFCs): exposure through food, drinking water, house dust and indoor air
Open this publication in new window or tab >>Assessment of human exposure to per- and polyfluorinated compounds (PFCs): exposure through food, drinking water, house dust and indoor air
2011 (English)Doctoral thesis, comprehensive summary (Other academic)
Abstract [en]

Per- and polyfluorinated compounds (PFCs) are detected in humans worldwide but all sources of human exposure have not been fully characterized. The aim of this thesis was to evaluate the contributions from food, water, air and dust as sources for human PFC exposure in the general population.

Per- and polyfluorinated compounds (PFCs) are detected in humans worldwide but all sources of Up to 27 PFCs were determined at trace levels in blood (ng/mL), water (ng/L), foods (ng/g), dust (ng/g) and air (pg/m3) in a selected Catalan population and PFC intake was estimated from the measured PFC concentrations of the different sources of exposure.

The major compounds detected in human blood of the studied population were perfluorooctane sulfonate (PFOS; 7.6 ng/mL), perfluorohexane sulfonate (PFHxS; 3.6 ng/mL) and perfluorooctanoic acid (PFOA; 1.8 ng/mL). In general, PFOS was also the major compound detected in most sources of exposure.

Food was found to be the dominant pathway for human PFC exposure accounting for more than 70 % of the total intake of both PFOS and PFOA. In the most populated area (the Barcelona Province) where the highest levels were measured, tap water can contribute to the total exposure substantially with more than 50 % for adults. Indoor sources were negligible in the selected area for most PFCs when compared to food and water intake, except for toddlers under a worst case scenario where contribution from dust and food intake were equal (19 %).

Pharmacokinetic (PK) modelling resulted in exposure of 103 ng PFOS/day and 33 ng PFOA/day of adults from the internal PFC blood concentrations. This agrees well with the intake estimated from external exposure through food, drinking water, house dust and indoor air of 80 ng PFOS/day and 32 ng PFOA/day and evidently all major exposure sources for the general population were included (in this study).

Place, publisher, year, edition, pages
Örebro: Örebro universitet, 2011. p. 85
Series
Örebro Studies in Chemistry, ISSN 1651-4270 ; 10
Keywords
human exposure, per- and polyfluorinated compunds (PFCs), dietary intake, drinking water, indoor environment
National Category
Earth and Related Environmental Sciences Environmental Sciences Chemical Sciences
Research subject
Environmental Chemistry; Chemistry
Identifiers
urn:nbn:se:oru:diva-16624 (URN)978-91-7668-811-3 (ISBN)
Public defence
2011-09-23, Örebro universitet, Hörsal M, Fakultetsgatan 1, Örebro, 10:00 (English)
Opponent
Supervisors
Available from: 2011-08-24 Created: 2011-08-24 Last updated: 2017-10-17Bibliographically approved

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Ericson Jogsten, IngridKärrman, Anna

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