Polybrominated dibenzo-p-dioxins and furans (PBDD/Fs): Contamination in food, humans and dietary exposure

Polybrominated dibenzo-p-dioxins and dibenzofurans (PBDD/Fs) have been recognised as environmental pollutants for decades but their occurrence in food has only recently reported. They elicit the same type of toxic response analogous polychlorinated (PCDD/Fs) with similar potencies effects, share origins - inadvertent production during combustion by-products industrial chemicals. Surprisingly, PBDD/Fs received considerably less attention than PCDD/Fs, perhaps because determination requires a higher degree analytical competence, result adsorptivity lability associated carbon-bromine bonding. For most populations, principal exposure pathway is dietary intake. The PBDD/F toxicity arising from foods often expressed equivalents (TEQs) using scheme developed PCDD/Fs. This approach convenient, resulting TEQ estimates are more uncertain, given known differences some congeners also different patterns confirmed by newer data. Further studies to consolidate potency factors would help refine estimates. Characteristically, human tissues show frequent PBDF concentrations relative PBDDs, reflecting major source patterns. Occurrence ranges <0.01 several thousand pg/g (or up 0.3 pg TEQ/g whole weight) which comparable PCDD/F (?PBDD/F TEQs underestimated not all relevant included). Plant based PBDD/F: ratios. Reported intakes suggest that population groups, particularly young children, may exceed revised tolerable weekly intake dioxin-like contaminants (2 TEQ/kg bw/week), even mean consumption estimated lower bound It evident omission results significant underestimation cumulative risk this mode action.