title: Estimates of mean daily intakes of persistent organochlorine pesticides from Spanish fatty foodstuffs.
abstract: In many countries pesticide residues in foods are monitored to ensure that public health is not endangered by residue daily intakes in excess of the recommended tolerance levels (van Dokkum and de Vos 1987). In Spain, there is only a total diet study carried out during 1971-72 by Carrasco et al. (1976). In that study, mean daily intakes of 11.5 mu g alpha-HCH, 13.8 mu g lindane and 78.4 mu g DDTs were calculated. Livestock meat and dairy products were the prime sources of human dietary exposure to organochlorines, since between 60-85% of the mean daily intakes arose from these particular food classes. These percentages are in accordance with the well documented fact that organochlorines predominantly accumulate in the lipid fractions of the human food chain, by which animal fatty foods have become a major route of exposure for humans (Kannan et al. 1992). Since the current daily intakes of organochlorines in Spain are not known, it was considered necessary to carry out a pesticide survey in several foods that compose an average Spanish diet. To accomplish that, we have determined residues of a list of priority organochlorine compounds in several fatty foodstuffs collected between 1987 to 1990, and prepared in the way in which they would normally be eaten. This study is merely an attempt to estimate the actual intakes, since only a selected number of food classes were investigated and no age-sex group, or seasonal differences were taken into account. In spite of these disadvantages, there are merits to such an approach. Approximate intake figures are available for comparison with toxicologically acceptable intakes and with retrospective studies in Spain and other countries around the world, and they serve to outline the temporal trends in organochlorine contamination that have occurred during the last decades. Also, it may contribute to diminish the consumer's concern about possible health risks involved in the consumption of food products and help to restore confidence in the quality of our food supply.
authors.affiliation: Department of Animal Production and Food Science, Veterinary Faculty, University of Zaragoza, Spain.
authors.forename: A
authors.initials: A
authors.lastname: Herrera
authors.forename: A
authors.initials: A
authors.lastname: Arino
authors.forename: P
authors.initials: P
authors.lastname: Conchello
authors.forename: R
authors.initials: R
authors.lastname: Lazaro
authors.forename: S
authors.initials: S
authors.lastname: Bayarri
authors.forename: C
authors.initials: C
authors.lastname: Perez-Arquillue
authors.forename: M D
authors.initials: MD
authors.lastname: Garrido
authors.forename: M
authors.initials: M
authors.lastname: Jodral
authors.forename: R
authors.initials: R
authors.lastname: Pozo
mesh_terms: D000818:Animals; D005506:Food Contamination / Q000032:analysis*; D006801:Humans; D006843:Hydrocarbons, Chlorinated; D007306:Insecticides / Q000008:administration & dosage / Q000032:analysis*; D008452:Maximum Allowable Concentration; D008460:Meat / Q000032:analysis*; D008461:Meat Products / Q000032:analysis*; D008892:Milk / Q000737:chemistry*; D012189:Retrospective Studies; D013030:Spain
chemical_list: D006843:Hydrocarbons, Chlorinated; D007306:Insecticides