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Please use this identifier to cite or link to this item: http://hdl.handle.net/1942/8017

Title: Dietary exposure to dioxin-like compounds in three age groups: Results from the Flemish environment and health study
Authors: Bilau, Maaike
Matthys, Christophe
Baeyens, Willy
BRUCKERS, Liesbeth
De Backer, Guy
Den Hond, Elly
Keune, Hans
Koppen, Gudrun
Nelen, Vera
Schoeters, Greet
Van Larebeke, Nicolas
Willems, Jan L.
De Henauw, Stefaan
Issue Date: 2008
Citation: CHEMOSPHERE, 70(4). p. 584-592
Abstract: Lipophilic contaminants are present in the environment and bioaccumulate in the food chain. Therefore, their intake via animal fat of various sources was assessed for three age groups of the Flemish population, participating in a large biomonitoring program of the Flemish government. In total, 1636 adolescents (14-15 years), I 186 mothers (18-44 years), and 1586 adults (50-65 years) participated in the study and completed a semi quantitative food frequency questionnaire. Individual consumption data were combined, via a so-called simple distribution approach, with recent data on polychlorinated dibenzo-p-dioxins/furans and dioxin-like polychlorinated biphenyls, measured via the chemical-activated luciferase gene expression (CALUX) bio-assay in food items available on the Flemish market. The median (95th percentile) estimated intakes of dioxin-like contaminants were 2.24 (4.61), 2.09 (4.26), and 1.74 (3.53) pg CALUX-TEQ kg(-1) bw d(-1) for, respectively adolescents, mothers and adults. These data are in the same range as those found in other European studies. The CALUX-TEQ results of respectively 59.8%, 53.7% and 36.2% of the adolescent, mother and adult population exceed the tolerable weekly intake (TWI) of 14 pg WHO-TEQ kg(-1) bw w(-1), as derived by the Scientific Committee on Food [Scientific Committee on Food, 2001. Opinion of the Scientific Committee on Food on the Risk Assessment of Dioxins and Dioxin-like PCBs in Food, CS/CNTM/DIOXIN/20 final Brussels, Belgium]. The main contributors of dioxin-like substances are fish and seafood (25-43% of the total intake), added fats (22-25% of the total intake) and dairy products (17-20% of the total intake). (c) 2007 Elsevier Ltd. All rights reserved.
Notes: Univ Ghent, Dept Publ Hlth, B-9000 Ghent, Belgium. Free Univ Brussels, Dept Analyt & Environm Chem, B-1050 Brussels, Belgium. Univ Hasselt, Ctr Stat, B-35900 Diepenbeek, Belgium. Vlaamse Instelling Technol Onderzoek, Flemish Inst Technol Res, B-2400 Mol, Belgium. Univ Antwerp, Dept Sociol, B-2000 Antwerp, Belgium. PIH, B-2000 Antwerp, Belgium. Univ Ghent, Studyctr Carcinogenesis & Primary Prevent Canc, B-9000 Ghent, Belgium.Bilau, M, Univ Ghent, Dept Publ Hlth, UZ 2 Blok A,Pintelaan 185, B-9000 Ghent, Belgium.maaikebilau@yahoo.com
URI: http://hdl.handle.net/1942/8017
DOI: 10.1016/j.chemosphere.2007.07.008
ISI #: 000253254600005
ISSN: 0045-6535
Category: A1
Type: Journal Contribution
Validation: ecoom, 2009
Appears in Collections: Research publications

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