Dietary exposure of Canadians to perfluorinated carboxylates and perfluorooctane sulfonate via consumption of meat, fish, fast foods, and food items prepared in their packaging
Dietary exposure of Canadians to perfluorinated carboxylates and perfluorooctane sulfonate via consumption of meat, fish, fast foods, and food items prepared in their packaging
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DOI：
10.1021/jf0634045
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发表时间：
2007-04-18
影响因子：
6.1
通讯作者：
Dabeka, Robert W.
中科院分区：
文献类型：
--
作者：
Tittlemier, Sheryl A.;Pepper, Karen;Dabeka, Robert W.
人类接触全氟化合物是一个世界性现象;然而，人类接触这些化合物的途径尚未得到很好的表征。采用甲醇萃取液相色谱串联质谱法，分析了作为加拿大总膳食研究一部分收集的54份固体食品复合物样本中的全氟羧酸盐和全氟辛烷磺酸盐。分析的食物包括鱼和海鲜，肉类，家禽，冷冻主菜，快餐，和微波爆米花收集从1992年至2004年，并准备消费。九种复合材料含有可检测水平的全氟化合物，四种含肉食品，三种鱼类和贝类，一种快餐食品和一种微波爆米花。全氟辛烷磺酸和全氟辛酸盐（PFOA）的检出频率最高;浓度范围为0.5至4.5纳克/克。根据2004年TDS综合报告的结果，加拿大人全氟羧酸盐和全氟辛烷磺酸的平均膳食摄入量估计为250纳克/天。与通过其他途径（空气、水、灰尘、经过处理的地毯和服装）摄入的全氟羧酸盐和全氟辛烷磺酸进行比较后发现，饮食是这些化合物的重要来源。在毒理学参考点与加拿大12岁以上儿童从饮食中摄入全氟化合物的数量之间存在很大的接触差距。
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 entrees, fast food, and microwave popcorn collected from 1992 to 2004 and prepared as for consumption. Nine composites contained detectable levels of perfluorinated compoundsfour 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.