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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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Food Research Division, Banting Research Centre 2203D, and Chemical Health Hazard Assessment Division, Banting Research Centre 2204D, Health Canada, Ottawa, Ontario K1A 0L2, Canada
Cite this: J. Agric. Food Chem. 2007, 55, 8, 3203–3210
Publication Date (Web):March 24, 2007
https://doi.org/10.1021/jf0634045
Copyright © Published 2007 by the American Chemical Society
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Abstract

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 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.

Keywords: PFOS; PFOA; diet; food; exposure estimate

*

 To whom correspondence should be addressed. Tel:  613-941-5603. Fax:  613-941-4775. E-mail:  [email protected]

†

 Food Research Division.

‡

 Chemical Health Hazard Assessment Division.

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