The Science of DioxinMay 23, 2016 | |
Study Finds That Levels of PCDD, PCDF, and PCBs Generally Have Decreased Over Past Decade
The levels of polychlorinated dibenzo-p-dioxin (“PCDD”) and polychlorinated dibenzofuran (“PCDF”) as well as polychlorinated biphenyl (“PCB”) in foodstuffs have decreased over the past decade in many countries, according to a paper in press with the Journal of Food and Drug Analysis.
The paper, “Temporal trend of polychlorinated dibenzo-pdioxin/polychlorinated dibenzofuran and dioxin like-polychlorinated biphenyl concentrations in food from Taiwan markets during 2004-2012,” is by Ching-Chang Lee, Hsin-Tang Lin, Ya-Min Kao, Mei-Hua Chang, and Hsiu-Ling Chen, of the National Cheng Kung University in Taiwan, Hung Kuang University in Taiwan, and the Taiwan Food and Drug Administration.
The authors sought to study the trend for the levels of PCDD, PCDF, and PCB in foodstuffs in Taiwan. Toward that end, they compared the distribution of PCDD, PCFF, and PCB in nine foodstuff categories acquired from Taiwan markets from 2004 to 2012.
The authors said that they observed a decreasing trend of PCDD, PCDF, or “dioxin-like PCBs” in meat, dairy, eggs, and vegetables in Taiwan and a slightly “elevated trend” in cereals, with levels “nearly equal” in the country’s fruits and oils.
The authors reported that the “decreasing trend” was consistent with the results in other countries but that the trends in cereals, fruits, and oils “were in contrast to previous results reported in other countries.”