title: Polybrominated diphenyl ethers (PBDEs) and hexabromocyclodecane (HBCD) in composite U.S. food samples.
abstract: OBJECTIVE
  This study was designed to update previous U.S. market basket surveys of levels and polybrominated diphenyl ether (PBDE) dietary intake calculations. This study also quantifies hexabromocyclododecane (HBCD) levels in U.S.-purchased foods for the first time and estimates U.S. dietary intake of HBCD. This is part of a larger market basket study reported in two companion articles, of current levels of certain persistent organic pollutants (POPs) PBDEs, HBCD, perfluorinated compounds, polychlorinated biphenyls, and pesticides in composite food samples collected in 2008-2009.
  
  
  METHODS
  In this study, we measured concentrations of 24 PBDE congeners and total HBCD in composite samples of 31 food types (310 samples). U.S. dietary intake of PBDEs and HBCD was estimated referencing the most current U.S. Department of Agriculture loss-adjusted food availability report.
  
  
  RESULTS
  Total PBDE concentrations in food varied by food type, ranging from 12 pg/g wet weight (ww) in whole milk to 1,545 pg/g ww in canned sardines and 6,211 pg/g ww in butter. Total HBCD concentrations also varied substantially within and among food groups, ranging from 23 pg/g in canned beef chili to 593 pg/g in canned sardines. HBCD was not detected in any dairy samples. Dietary intake of all PBDE congeners measured was estimated to be 50 ng/day, mostly from dairy consumption but also from meat and fish. HBCD intake was estimated at 16 ng/day, primarily from meat consumption.
  
  
  CONCLUSIONS
  PBDEs and HBCDs currently contaminate some food purchased in the United States, although PBDE intake estimated in this study is lower than reported in our previous market basket surveys. HBCD is in food at higher levels than expected based on previously reported levels in milk and blood compared with PBDE levels and is comparable to European levels.
authors.affiliation: University of Texas School of Public Health, Dallas, Texas 75390, USA. arnold.schecter@utsouthwestern.edu
authors.forename: Arnold
authors.initials: A
authors.lastname: Schecter
authors.forename: Darrah
authors.initials: D
authors.lastname: Haffner
authors.forename: Justin
authors.initials: J
authors.lastname: Colacino
authors.forename: Keyur
authors.initials: K
authors.lastname: Patel
authors.forename: Olaf
authors.initials: O
authors.lastname: Päpke
authors.forename: Matthias
authors.initials: M
authors.lastname: Opel
authors.forename: Linda
authors.initials: L
authors.lastname: Birnbaum
mesh_terms: D000818:Animals; D003611:Dairy Products / Q000032:analysis; D003625:Data Collection; D004032:Diet / Q000145:classification; D005396:Fish Products / Q000032:analysis; D005411:Flame Retardants / Q000032:analysis*; D005504:Food Analysis; D005506:Food Contamination / Q000032:analysis*; D055768:Halogenated Diphenyl Ethers / Q000032:analysis*; D006842:Hydrocarbons, Brominated / Q000032:analysis*; D008461:Meat Products / Q000032:analysis; D014481:United States
chemical_list: D005411:Flame Retardants; D055768:Halogenated Diphenyl Ethers; D006842:Hydrocarbons, Brominated; C089796:hexabromocyclododecane