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1.
Despite the growing public interest in perfluorinated compounds (PFCs), very few studies have reported the sources and pathways of human exposure to these compounds in China. In this study, concentrations of 10 PFCs were measured in human blood, water (tap water and surface water), freshwater fish, and seafood samples collected from China. On the basis of the data, we calculated daily intakes of PFCs, regional differences in human exposures, and potential risks associated with ingestion of PFCs from diet, drinking water, and indoor dust for the Chinese population. Perfluorooctane sulfonate (PFOS) was the most predominant PFC found with a mean concentration of 12.5 ng/mL in human blood from Tianjin and 0.92 ng/g wet wt in freshwater fish and seafood; perfluorooctanoic acid (PFOA) was the major PFC found in drinking water at a concentration range of 0.10 to 0.92 ng/L. The estimated daily intake of PFOS and PFOA via fish and seafood consumption (EDI(fish&seafood)) ranged from 0.10 to 2.51 and 0.13 to 0.38 ng/kg bw/day, respectively, for different age groups (i.e., toddlers, adolescents and children, and adults) from selected locations (i.e., Tianjin, Nanchang, Wuhan, and Shenyang). The EDI(fish&seafood) of PFCs decreased (p < 0.05) with age. The estimated daily intake of PFOS and PFOA via drinking water consumption (EDI(drinking water)) ranged from 0.006 to 0.014 and 0.010 to 0.159 ng/kg bw/day, respectively. Comparison of EDI(fish&seafood) and EDI(drinking water) values with those of the modeled total dietary intake (TDI) of PFCs by adults from Tianjin, Nanchang, Wuhan, and Shenyang showed that contributions of fish and seafood to TDI of PFOS varied depending on the location. Fish and seafood accounted for 7%, 24%, 80%, and 84% of PFOS intake in Nanchang, Shenyang, Wuhan, and Tianjin, respectively, suggesting regional differences in human exposure to PFOS. Drinking water was a minor source of PFOS (<1%) exposure in adults from all the study locations.  相似文献   

2.
Human exposure to perfluorinated compounds is a worldwide phenomenon; however, routes of human exposure to these compounds have not been well-characterized. Fifty-four solid food composite samples collected as part of the Canadian Total Diet Study (TDS) were analyzed for perfluorocarboxylates and perfluorooctanesulfonate (PFOS) using a methanol extraction liquid chromatography tandem mass spectrometry method. Foods analyzed included fish and seafood, meat, poultry, frozen entrées, fast food, and microwave popcorn collected from 1992 to 2004 and prepared as for consumption. Nine composites contained detectable levels of perfluorinated compounds-four meat-containing, three fish and shellfish, one fast food, and one microwave popcorn. PFOS and perfluorooctanoate (PFOA) were detected the most frequently; concentrations ranged from 0.5 to 4.5 ng/g. The average dietary intake of total perfluorocarboxylates and PFOS for Canadians was estimated to be 250 ng/day, using results from the 2004 TDS composites. A comparison with intakes of perfluorocarboxylates and PFOS via other routes (air, water, dust, treated carpeting, and apparel) suggested that diet is an important source of these compounds. There was a substantial margin of exposure between the toxicological points of reference and the magnitude of dietary intake of perfluorinated compounds for Canadians >/= 12 years old.  相似文献   

3.
In this study, the concentrations of 15 perfluorinated compounds (PFCs) were analyzed in 30 water samples collected in Catalonia (Spain) at three stages of the drinking water treatment process in several water purification plants. In addition, the concentrations of 13 PFCs were determined in samples of fish and shellfish collected from coastal areas of Catalonia. The intake of PFCs through both pathways, drinking water intake and fish and shellfish consumption, was also estimated. In water samples, the highest mean concentrations corresponded to perfluorooctane sulfonate (PFOS) and perfluorooctanoate (PFOA) (1.81 and 2.40 ng/L, respectively), whereas perfluorodecanosulfonate (PFDS) and perfluorotetradecanoic acid (PFTDA) were under their respective limits of detection in all analyzed samples. The results show that although the current treatment processes caused slight reductions in PFC concentrations, these processes did not mean significant changes in the amounts of PFCs already contained in the raw water. Among the analyzed PFCs in fish and shellfish, only seven compounds could be detected in at least one composite sample. PFOS showed the highest mean concentration (2.70 ng/g fw), being detected in all species with the exception of mussels. With regard to PFOA (mean, 0.074 ng/g fw), the highest concentrations were detected in prawn and hake (0.098 and 0.091 ng/g fw, respectively). The current exposure to PFCs through consumption of fish and shellfish indicates that it should not be of concern for the consumers. The amounts ingested are well below the recommended tolerable daily intakes, at least for those PFCs for which information is available.  相似文献   

4.
This study presents concentrations of perfluorinated compounds in food and the dietary intake of perfluorooctane sulfonate (PFOS) and perfluorooctanoate (PFOA) in The Netherlands. The concentrations of perfluorinated compounds in food were analyzed in pooled samples of foodstuffs randomly purchased in several Dutch retail store chains with nation-wide coverage. The concentrations analyzed for PFOS and PFOA were used to assess the exposure to these compounds in The Netherlands. As concentrations in drinking water in The Netherlands were missing for these compounds, conservative default concentrations of 7 pg/g for PFOS and 9 pg/g for PFOA, as reported by European Food Safety Authority, were used in the exposure assessment. In food, 6 out of 14 analyzed perfluorinated compounds could be quantified in the majority of the food categories (perfluoroheptanoic acid (PFHpA), PFOA, perfluorononanoic acid (PFNA), perfluorodecanoic acid (PFDA), perfluoro-1-hexanesulfonate (PFHxS), and PFOS). The highest concentration of the sum of these six compounds was found in crustaceans (825 pg/g product, PFOS: 582 pg/g product) and in lean fish (481 pg/g product, PFOS: 308 pg/g product). Lower concentrations were found in beef, fatty fish, flour, butter, eggs, and cheese (concentrations between 20 and 100 pg/g product; PFOS, 29-82 pg/g product) and milk, pork, bakery products, chicken, vegetable, and industrial oils (concentration lower than 10 pg/g product; PFOS not detected). The median long-term intake for PFOS was 0.3 ng/kg bw/day and for PFOA 0.2 ng/kg bw/day. The corresponding high level intakes (99th percentile) were 0.6 and 0.5 ng/kg bw/day, respectively. These intakes were well below the tolerable daily intake values of both compounds (PFOS, 150 ng/kg bw/day; PFOA, 1500 ng/kg bw/day). The intake calculations quantified the contribution of drinking water to the PFOS and PFOA intake in The Netherlands. Important contributors of PFOA intake were vegetables/fruit and flour. Milk, beef, and lean fish were important contributors of PFOS intake.  相似文献   

5.
The aim of this study was to determine the dietary intake of perfluorinated chemicals (PFCs) by the population of Tarragona County (Catalonia, Spain). PFC levels were determined in 36 composite samples of foodstuffs randomly purchased in various locations. Exposure to PFCs through the diet was estimated for various age/gender groups. Perfluorooctane sulfonate (PFOS), perfluorocarboxylate perfluorooctanoate (PFOA), and perfluoroheptanoic acid (PFHpA) were the only detected PFCs in foodstuffs. On average, for a standard adult man (70 kg of body weight), the dietary intake of PFOS was estimated to be 62.5 or 74.2 ng/day (assuming ND=0 or ND=1/2 LOD, respectively). Fish, followed by dairy products and meats, were the main contributors to PFOS intake. For an adult man, the intake of PFOS (1.07 ng/kg/day) and those of PFOA and PFHpA were lower than that recently reported for Canada (4.0 ng/kg/day), and considerably lower than that previously found in the United Kingdom, the only two countries where, to date, results concerning this issue have been reported. A correlation between dietary intake and blood levels of PFOS is suggested. However, the current results do not justify dietary intake as the main route of exposure governing blood concentrations of other PFCs.  相似文献   

6.
The organoarsenical species arsenobetaine (AB), arsenocholine (AC), tetramethylarsonium ion (TMA+), dimethylarsinic acid (DMA), and monomethylarsonic acid (MMA) were determined in 64 cooked seafood products (fish, bivalves, squid, crustaceans) included in a Total Diet Study carried out in the Basque Country (Spain). For cooking, various treatments were employed (grilling, roasting, baking, stewing, boiling, steaming, microwaving). The results obtained show that in cooked seafood AB is the major species, followed by DMA and TMA+. AC and MMA are minor species. The results in cooked seafood were compared with the arsenic species contents obtained for the same product raw. After cooking there was an increase in DMA for sardines and bivalves and an increase or appearance of TMA+ for meagrim, anchovy, Atlantic horse mackerel, and sardine. The data provided add to the very scant information available about organoarsenical species contents in cooked seafood.  相似文献   

7.
Total arsenic and inorganic arsenic contents were determined in 153 samples of seafood products consumed in the Basque Country (Spain): fish (white fish and blue fish), mollusks, crustaceans, and preserved fish. White fish presented higher levels of total arsenic and lower levels of inorganic arsenic than the blue fish, indicating possible differences in the metabolization of inorganic arsenic. For total arsenic, 66% of the samples exceeded the maximum permitted level by the strictest international legislation in seafood products [1 microg g(-)(1), wet weight (ww)]. The levels of inorganic arsenic were considerably lower than the maximum authorized in New Zealand (2 microg g(-)(1), ww), the only country with legislation for inorganic arsenic in fish and fish products. It is recommended that legislation based on levels of inorganic arsenic should be established.  相似文献   

8.
The effects of cooking processes commonly used by the population of Catalonia (Spain) on total arsenic (As), cadmium (Cd), mercury (Hg), and lead (Pb) concentrations in various foodstuffs were investigated. All food samples were randomly acquired in local markets, big supermarkets, and grocery stores of Reus (Catalonia). Foods included fish (sardine, hake, and tuna), meat (veal steak, loin of pork, breast and thigh of chicken, and steak and rib of lamb), string bean, potato, rice, and olive oil. For each food item, two composite samples were prepared for metal analyses, whose levels in raw and cooked (fried, grilled, roasted, and boiled) samples were determined by inductively coupled plasma-mass spectrometry (ICP-MS). The highest concentrations of As, Hg, and Pb (raw and cooked samples) were mainly found in fish, with a clear tendency, in general, to increase metal concentrations after cooking. However, in these samples, Cd levels were very close to their detection limit. In turn, the concentrations of metals in raw and cooked meat samples were detected in all samples (As) or only in a very few samples (Cd, Hg, and Pb). A similar finding corresponded to string beans, rice, and olive oil, while in potatoes, Hg could not be detected and Pb only was detected in the raw samples. In summary, the results of the present study show that, in general terms, the cooking process is only of a very limited value as a means of reducing metal concentrations. This hypothetical reduction depends upon cooking conditions (time, temperature, and medium of cooking).  相似文献   

9.
Packed school meals for children 3-10 years old were studied to evaluate the levels of di(2-ethylhexyl)phthalate (DEHP) and di-n-butylphthalate (DBP) and the influence of the packaging process on meal contamination, and their contribution to daily intake was estimated. The packaging consisted of polyethylene-coated aluminum (PE/Al) dishes thermally welded by a polyethyleneterephthalate-coated aluminum (PET/Al) foil. Foodstuffs before processing were analyzed, too. Total meals before packaging and after packaging were collected. It was found that 92% of foodstuffs employed in meal preparation contained DEHP, and 76% of them DBP, at detectable levels. In cooked foods before packaging the DEHP median concentration levels varied from 111.4 to 154.8 ng/g ww and those of DBP between 32.5 and 59.5 ng/g ww. In packed meals the DEHP median values ranged from 127.0 to 253.3 ng/g ww, and DBP median values varied from 44.1 to 80.5 ng/g ww. The mean increases of median concentrations of DEHP in cooked foods before and after packaging were 113 and 125% for DBP. For nursery and primary school children DEHP intake via school meals can raise on average the respective EFSA TDI by 18 and 12% and that of DBP by 50 and 30%.  相似文献   

10.
Recently, there has been increasing concern about perfluorinated compounds, especially perfluorooctane sulfonate (PFOS) and perfluorooctanoic acid (PFOA) due to their biotic and abiotic persistence and chronic toxicity. To characterize the spatial distribution and seasonal variation of PFOS and PFOA in the aquatic and oceanic environment of Singapore, more than 100 water samples from reservoirs, rivers/canals, coastal waters, and treated effluents of wastewater treatment plants (WWTPs) were collected and analyzed in this study. Solid-phase extraction followed by high-performance liquid chromatography (HPLC) coupled with tandem MS (HPLC/MS/MS) was applied to quantitatively identify PFOS and PFOA. PFOS concentrations in surface waters, wastewaters and coastal waters were in the range of 2.2?C87.3 ng/L, 5.8?C532 ng/L, and 1.9?C8.9 ng/L, respectively, while those of PFOA were 5.7?C91.5 ng/L, 7.9?C1,060 ng/L, 2.4?C17.8 ng/L, respectively. Compared with surface waters and wastewaters, coastal waters had lower concentrations of PFOS and PFOA. Highest concentration of PFOA (532 ng/L) and PFOA (1,060 ng/L) were observed in treated effluents of two WWTPs. Our results suggest that coastal waters in the western area of Singapore are more heavily contaminated than those in the middle and eastern areas. The release of effluents from WWTPs is an important pathway by which perfluorinated compounds enter the oceanic environment. Between dry season and wet season, significant seasonal differences (p?=?0.025) were observed in surface waters for PFOS only, while no discernable seasonal differences were found for both PFOS and PFOA in coastal waters and wastewaters.  相似文献   

11.
A study was carried out to determine organic species of arsenic in the main varieties of seafood consumed in the Basque country (Spain). The concentrations of arsenobetaine (AB), dimethylarsinic acid (DMA), monomethylarsonic acid (MMA), arsenocholine (AC), and tetramethylarsonium ion (TMA(+)) in 64 samples corresponding to different food items are presented. The study provides information about a possible distribution pattern of organoarsenical species in seafood products. AB was detected in all of the samples [0.3-104.1 microg g(-1) dry weight (dw)]. DMA was detected in all of the samples except squid and salted cod (0.027-1.757 microg g(-1) dw). MMA was detected only in certain fatty fish (0.004-0.028 microg g(-1) dw) and bivalves (0.031-0.047 microg g(-1) dw). AC was only present in some samples of lean fish (0.014-0.089 microg g(-1) dw), and TMA(+) was detected only in anchovy (0.039-0.169 microg g(-1) dw) and crustaceans (0.044-0.966 microg g(-1) dw).  相似文献   

12.
Tributyltin (TBT) and its degradation products, dibutyltin (DBT) and monobutyltin (MBT), in the commercial sea products collected from seven Chinese cities were measured to evaluate the extent of contamination and the potential adverse effect on health. Universal existence of butyltins was found in these samples, and the concentrations of TBT ranged from <6.9 to 17175 ng of Sn g(-1) of wet weight. The accumulation ratios of the pollutant in these organisms were as high as 10(3) or more compared with the previously reported data in corresponding water. The existing different accumulation capabilities of pollutants among the various seafood species were studied. It was observed that the butyltin compounds were comparatively stable during cooking or processing procedures in the manner of usual Chinese cooking way. The occurrence of butyltin compounds in sea products indicated a potential danger for the health of people who consumed seafood in these areas.  相似文献   

13.
Occurrence of PFCs and PBDEs in Landfill Leachates from Across Canada   总被引：2，自引：0，他引：2  
Polybrominated diphenyl ethers (PBDEs) and perfluorinated compounds (PFCs) are both classes of persistent organic pollutants with potential major health and environmental concerns. Many PBDE- and PFC-containing products are ultimately discarded in landfills. In samples from 28 landfills and dumpsites across Canada, PBDEs and PFCs were detected in almost all landfill leachate samples, with concentrations up to 1,020 and 21,300?ng/L, respectively. Mean concentrations were 166?ng/L for PBDEs and 2,950?ng/L for PFCs. Landfill leachates from southern Canada generally had greater concentrations of PBDEs and PFCs than those from northern Canada. The dominant compounds were decabromodiphenyl ether (BDE-209) (mean contribution 52 %) for the PBDEs and perfluorohexanoic acid (mean contribution 25 %) for the PFCs. There were strong correlations for some compounds within each contaminant class, such as the major congeners in the penta-BDE commercial mix (BDE-47, BDE-99, and BDE-100). Estimated average ??PBDE and ??PFC loadings from an urban landfill to the environment were calculated to be 3.5 and 62?tonnes/year, respectively.  相似文献   

14.
Forty-nine species (87 samples) of marine macroalgae from eastern Australia were analyzed by GC/MS for the key seafood flavor components 2- and 4-bromophenol, 2,4- and 2,6-dibromophenol, and 2,4, 6-tribromophenol. All five bromophenols were found in 62% of samples, four in 32% of samples, and three in the remaining 6% of samples. 2, 4,6-Tribromophenol was found in all samples and, with few exceptions, was present in the highest concentrations. The total bromophenol content determined on a wet-weight basis varied widely across species from 0.9 ng/g in the green alga Codium fragile to 2590 ng/g in the red alga Pterocladiella capillacea. Species with the highest concentrations of bromophenols were all collected from sites exposed at low tide. The study demonstrates the wide occurrence of bromophenols in marine algae and provides a possible source of such compounds in fish that feed predominantly on ocean plants. The possible effect that dietary marine algae has on the flavor of omnivorous ocean fish is discussed.  相似文献   

15.
Sediment samples collected in 1980-1982 from riverine and pothole wetlands at 17 locations in the north central United States were analyzed for organochlorine pesticides, certain of their metabolites, and polychlorinated biphenyls (PCBs). Concentrations were above minimum detection levels (5 ng/g of organochlorines and 20 ng/g of PCBs) in less than 4% of the samples taken. Fish samples taken at 9 of these 17 locations, and analyzed for the same compounds, showed a higher frequency of detectable contaminants. The most common compound found in fish was DDE, which was found in 51% of the samples at levels up to 512 ng/g. alpha-BHC was present at concentrations of 5 to 27 ng/g in 36% of the fish samples, and DDD was found at levels of 5 to 60 ng/g in 14%. Four other compounds, DDT, dieldrin, PCB, and trans-nonachlor, were detected in fish at relatively low concentrations in less than 10% of the samples. This survey, thus, indicated little contamination by organochlorine pesticides or PCBs in the wetland habitats of this region.  相似文献   

16.
Polybrominated diphenyl ethers (PBDEs) have been widely used as flame retardants in plastics and textile coatings, and these compounds have been recognized as ubiquitous environmental contaminants. Furthermore, it is considered a serious problem that polybrominated dibenzo-p-dioxins and dibenzofurans (PBDD/DFs), having toxicities similar to those of chlorinated dioxins, are generated by the manufacture of brominated flame retardants (BFRs) such as PBDEs, and formed by the combustion of substances containing BFRs. Several congeners of PBDD/DFs and PBDEs have been detected in the adipose tissue of the Japanese. Although food is suspected as an exposure source, little information is available regarding the levels of these brominated compounds in food, as compared with information regarding dioxin or polychlorinated biphenyls. It is necessary to investigate the levels of these brominated organic compounds in various foods and to estimate their influence in the case of human exposure. We developed an efficient method of analyzing PBDEs and PBDD/DFs contents in food samples using accelerated solvent extraction and determined the concentrations in several marine products such as raw fish, processed foods, and seaweed purchased in Japan. A recovery test (n = 5) using the method and involving dried fish showed acceptable recoveries of 57.7-78.5% (RSD 5.4-15.9%) for PBDEs and 50.0-56.4% (RSD 1.5-7.9%) for PBDD/DFs. In the analysis of marine product samples, several congeners of PBDEs were detected in raw fish, processed fish, and seaweed; the highest concentration of sigmaPBDEs was detected in yellowtail (1161 pg/g whole basis), followed by mackerel (553.5 pg/g whole basis). The most dominant congener present in these marine samples was 2,2',4,4'-tetraBDE (#47).  相似文献   

17.
Comprehensive survey of major rivers in the Tokyo metropolitan area was conducted for clarifying the emission sources of perfluorooctane sulfonate (PFOS) in Tokyo. PFOS was found at all sampling sites at concentrations ranging from 0.5 to 58 ng L?1; in addition to this, it was also indicated that unknown PFOS emission sources are present in the midstream of the Tama River basin. The relationship between PFOS and perfluorooctanoic acid (PFOA) was constant at a ratio of 10:3 (PFOS/PFOA) throughout the Tama River basin. The sum of daily load amounts of PFOS from Tokyo’s major rivers to Tokyo Bay reached 215 g day?1. This value corresponds to 12.8 μg day?1 per person using the sum of wastewater treatment district populations. In contrast, an estimation of PFOS contribution of domestic wastewater was also attempted, and the contribution was 1.6 μg day?1 per person. We took samples up trunk sewers in the Tama River and finally found at the highest PFOS concentration (58,000 ng L?1) from one of the wastewater of the electronic parts manufacturing facilities.  相似文献   

18.
The concentrations of arsenobetaine (AB), tetramethylarsonium ion (TMA(+)), and trimethylarsine oxide (TMAO) were determined in samples of sole, dory, hake, and sardine, raw and after being subjected to cooking processes--baking, frying, and grilling--at various temperatures. In all cases, the temperature attained inside the product during the cooking process was measured. The arsenic species extracted from the samples with methanol/water were separated by means of a column switching technique between a PRP-X100 column and a PRP-X200 column. AB was detected by hydride generation atomic absorption spectrometry, whereas TMA(+) and TMAO were detected by hydride generation atomic fluorescence spectrometry. The results obtained showed that, in all of the types of seafood studied, TMA(+) appeared after cooking, possibly because heating facilitates decarboxylation of AB to TMA(+).  相似文献   

19.
To improve understanding of human background exposure to dioxins, the influence of cooking on dioxin concentrations in food has received much attention. Studies have focused on changes in the distribution of dioxins that originate from raw foods. However, the possibility of dioxin formation during cooking has been neglected. In this study, cooking experiments were designed to investigate the generation of dioxins during cooking at high temperature and with flavorings containing organic chlorine. Solid, liquid, and gas phase samples were collected during cooking. The results indicate that dioxins can be generated during some cooking processes, such as burning, or when cooking with reactive organic chlorides, and the dioxins are more likely to be present in the smoke (gas phase) than the edible portion (solid and liquid phases). Thus, more attention should be given to cooking of raw foods and organic chlorine-containing flavorings at high temperature. Maintaining good ventilation during cooking is also necessary to reduce human exposure risk to dioxins.  相似文献   

20.
Various types of produce were fortified with chlorpyrifos and then boiled, baked, canned, or concentrated as appropriate for the type of produce. Both uncooked and cooked samples were analyzed for chlorpyrifos and 3,5,6-trichloro-2-pyridinol, and then, chlorpyrifos cooking factors were calculated by comparing the postcooked concentration to the uncooked concentration. The cooking factors were dependent upon the commodity and cooking procedure: 0.320-1.19 for boiled samples, 0.022-1.18 for baked pulp, and 0.119-0.661 for canned samples. Concentrating chlorpyrifos-fortified orange juice 4-fold resulted in a concentration factor of only 2.6, indicating a loss of chlorpyrifos. Green bean and green pepper plants treated in the greenhouse yielded higher chlorpyrifos concentrations but similar cooking factors to lab-fortified samples. The cooking factors can be used with food consumption databases and modeling tools to refine the dietary exposure according to current product label uses.  相似文献   

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