title: Cooking decreases observed perfluorinated compound concentrations in fish.
abstract: Dietary intake is a major route of exposure to perfluorinated compounds (PFCs). Although fish and seafood contribute significantly to total dietary exposure to these compounds, there is uncertainty with respect to the effect of cooking on PFC concentrations in these foods. Eighteen fish species purchased from markets in Toronto, Mississauga, and Ottawa, Canada were analyzed for perfluorooctanesulfonamide (PFOSAs)-based fluorochemicals and perfluorinated acids (PFAs) in raw and cooked (baked, boiled, fried) samples. Of 17 analytes, perfluorooctanesulfonic acid (PFOS) was detected most frequently; concentrations ranged from 0.21 to 1.68 ng/g ww in raw and cooked samples. PFOSAs were detected only in scallops at concentrations ranging from 0.20 ng/g ww to 0.76 ng/g ww. Total concentrations of PFAs in samples were 0.21 to 9.20 ng/g ww, respectively, consistent with previous studies. All cooking methods reduced PFA concentrations. Baking appeared to be the most effective cooking method; after baking samples for 15 min at 163 C (325 degrees F), PFAs were not detected in any of the samples. The margin of exposures (MOE) between the toxicological points of reference and the dietary intake of perfluorocarboxylates (PFCAs) and PFOS in fish and seafood muscle tissue were greater than 4 orders of magnitude. This indicates that reducing consumption of fish muscle tissue is not warranted on the basis of PFC exposure concerns at the reported levels of contamination, even for high fish consuming populations.
authors.affiliation: Environmental Chemistry Research Group, Department of Geography, University of Toronto, 100 St. George Street, Toronto, Ontario, Canada M5S 3G3.
authors.forename: Liana
authors.initials: L
authors.lastname: Del Gobbo
authors.forename: Sheryl
authors.initials: S
authors.lastname: Tittlemier
authors.forename: Miriam
authors.initials: M
authors.lastname: Diamond
authors.forename: Karen
authors.initials: K
authors.lastname: Pepper
authors.forename: Brett
authors.initials: B
authors.lastname: Tague
authors.forename: Fiona
authors.initials: F
authors.lastname: Yeudall
authors.forename: Loren
authors.initials: L
authors.lastname: Vanderlinden
mesh_terms: D000818:Animals; D005399:Fishes; D005466:Fluorocarbons / Q000032:analysis*; D005506:Food Contamination / Q000032:analysis; D006358:Hot Temperature; D008460:Meat / Q000032:analysis; D009132:Muscles / Q000737:chemistry; D017747:Seafood / Q000032:analysis*; D013449:Sulfonamides / Q000032:analysis*
chemical_list: D005466:Fluorocarbons; D013449:Sulfonamides; C063900:perfluorooctanesulfonamide