Exposure to perfluorinated compounds in Catalonia, Spain, through consumption of various raw and cooked foodstuffs, including packaged food

Ericson Jogsten, IngridÖrebro universitet,Akademin för naturvetenskap och teknik (author)

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.

NATURVETENSKAP Kemi hsv//swe
NATURAL SCIENCES Chemical Sciences hsv//eng
NATURVETENSKAP Geovetenskap och miljövetenskap Miljövetenskap hsv//swe
NATURAL SCIENCES Earth and Related Environmental Sciences Environmental Sciences hsv//eng
Perfluorinated chemicals
Food
Cooking
Packaging
Dietary intake
NATURAL SCIENCES
NATURVETENSKAP
Chemistry
Kemi
Environmental chemistry
Miljökemi
Environmental toxicology
Miljötoxikologi
Miljökemi
Environmental Chemistry

Perelló, GemmaLaboratory of Toxicology and Environmental Health, School of Medicine, Institut d’Investigacions Sanitàries Pere Virgili, “Rovira i Virgili” University, Sant Llorenç 21, 43201 Reus, Spain (author)
Llebaria, XavierHealth Protection Agency, Department of Health, Generalitat de Catalunya, Roc Boronat 81-95, Barcelona, Spain (author)
Bigas, EstherHealth Protection Agency, Department of Health, Generalitat de Catalunya, Roc Boronat 81-95, Barcelona, Spain (author)
Martí-Cid, RoserLaboratory of Toxicology and Environmental Health, School of Medicine, Institut d’Investigacions Sanitàries Pere Virgili, “Rovira i Virgili” University, Sant Llorenç 21, 43201 Reus, Spain (author)
Kärrman, AnnaÖrebro universitet,Akademin för naturvetenskap och teknik(Swepub:oru)ankn (author)
Domingo, José L.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 (author)
Örebro universitetAkademin för naturvetenskap och teknik (creator_code:org_t)

In:Food and Chemical ToxicologyAmsterdam : Elsevier47:7, s. 1577-15830278-69151873-6351

By the author/editor: Ericson Jogsten, ...; Perelló, Gemma; Llebaria, Xavier; Bigas, Esther; Martí-Cid, Roser; Kärrman, Anna; show more...; Domingo, José L.; show less...

About the subject

NATURAL SCIENCES: NATURAL SCIENCES; and Earth and Relate ...; and Environmental Sc ...

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