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

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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.

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Product Details

  • ISBN-13: 9780309089616
  • Publisher: National Academies Press
  • Publication date: 11/21/2003
  • Pages: 340
  • Product dimensions: 5.90 (w) x 8.90 (h) x 0.80 (d)

Table of Contents

Acronyms and Glossary
Executive Summary 1
1 Introduction 13
2 A Summary of Dioxin Reports, Assessments, and Regulatory Activity 17
3 Sources of Dioxins and Dioxin-Like Compounds in the Environment 53
4 Animal Production Systems 71
5 Human Foods and Food-Consumption Patterns 110
6 Framework for the Development of Policy Options to Reduce Exposure to Dioxins and Dioxin-Like Compounds 150
7 Policy Options to Reduce Exposure to Dioxins and Dioxin-Like Compounds 174
8 Risk-Management Recommendations and Research Priorities 202
App. A Data Tables 217
App. B Total Diet Study Report: Dioxin Concentrations in Foods 281
App. C Open Session and Workshop Agendas 309
App. D Committee Member Biographical Sketches 313
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