Dietary intake of phosphorus flame retardants (PFRs) using Swedish food market basket estimations.

نویسندگان

  • Giulia Poma
  • Anders Glynn
  • Govindan Malarvannan
  • Adrian Covaci
  • Per Ola Darnerud
چکیده

The occurrence of eight phosphorus flame retardants (PFRs) was investigated in 53 composite food samples from 12 food categories, collected in 2015 for a Swedish food market basket study. 2-ethylhexyl diphenyl phosphate (EHDPHP), detected in most food categories, had the highest median concentrations (9 ng/g ww, pastries). It was followed by triphenyl phosphate (TPHP) (2.6 ng/g ww, fats/oils), tris(1,3-dichloro-2-propyl) phosphate (TDCIPP) (1.0 ng/g ww, fats/oils), tris(2-chloroethyl) phosphate (TCEP) (1.0 ng/g ww, fats/oils), and tris(1-chloro-2-propyl) phosphate (TCIPP) (0.80 ng/g ww, pastries). Tris(2-ethylhexyl) phosphate (TEHP), tri-n-butyl phosphate (TNBP), and tris(2-butoxyethyl) phosphate (TBOEP) were not detected in the analyzed food samples. The major contributor to the total dietary intake was EHDPHP (57%), and the food categories which contributed the most to the total intake of PFRs were processed food, such as cereals (26%), pastries (10%), sugar/sweets (11%), and beverages (17%). The daily per capita intake of PFRs (TCEP, TPHP, EHDPHP, TDCIPP, TCIPP) from food ranged from 406 to 3266 ng/day (or 6-49 ng/kg bw/day), lower than the health-based reference doses. This is the first study reporting PFR intakes from other food categories than fish (here accounting for 3%). Our results suggest that the estimated human dietary exposure to PFRs may be equally important to the ingestion of dust.

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منابع مشابه

Phosphorous flame retardants in Swedish market basket food samples, and estimation of per capita intake

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عنوان ژورنال:
  • Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association

دوره 100  شماره 

صفحات  -

تاریخ انتشار 2017