Dioxins and Dioxin-like Compounds in the Food Supply:: Strategies to Decrease Exposure

Dioxins and Dioxin-like Compounds in the Food Supply:: Strategies to Decrease Exposure

by Committee on the Implications of Dioxin in the Food Supply, National Research Council
     
 

ISBN-10: 0309089611

ISBN-13: 9780309089616

Pub. Date: 11/21/2003

Publisher: National Academies Press

Dioxin and dioxin-like compounds, or DLCs, are found throughout the environment, in soil, water, and air. People are exposed to these unintentional environmental contaminants primarily through the food supply, although at low levels, particularly by eating animal fat in meat, dairy products, and fish. While the amount of DLCs in the environment has declined since

Overview

Dioxin and dioxin-like compounds, or DLCs, are found throughout the environment, in soil, water, and air. People are exposed to these unintentional environmental contaminants primarily through the food supply, although at low levels, particularly by eating animal fat in meat, dairy products, and fish. While the amount of DLCs in the environment has declined since the late 1970s, the public continues to be concerned about the safety of the food supply and the potential adverse health effects of DLC exposure, especially in groups such as developing fetuses and infants, who are more sensitive to the toxic effects of these compounds.

Dioxins and Dioxin-like Compounds in the Food Supply: Strategies to Decrease Exposure, recommends policy options to reduce exposure to these contaminants while considering how implementing these options could both reduce health risks and affect nutrition, particularly in sensitive and highly exposed groups, if dietary changes are suggested.

Product Details

ISBN-13:
9780309089616
Publisher:
National Academies Press
Publication date:
11/21/2003
Pages:
340
Product dimensions:
6.00(w) x 9.00(h) x (d)

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >