title: Impacts of cooking technique on polychlorinated biphenyl and polychlorinated dioxins/furan concentrations in fish and fish products with intake estimates.
abstract: Polychlorinated biphenyl (PCB) and polychlorinated dibenzo-p-dioxin (PCDD) and dibenzofuran (PCDF) concentrations were determined in composites of 18 different fish products and were prepared as raw, baked, boiled, and fried. ∑PCB concentrations were found to range from 0.12 ng·g(-1) whole weight (ww) in raw octopus to 33 ng·g(-1) ww in baked mackerel. Boiled monkfish was found to have the lowest ∑PCDD/F concentrations (0.41 pg·g(-1) ww), while maximum concentrations were observed in fried catfish (59 pg·g(-1) ww). PCB and PCDD/F concentrations in fish were generally reduced during cooking, although differences were small. The average PCB reduction in finfish was 7.9%, while an increase in PCB mass was observed in non-finfish (2.9%). PCDD/F losses, on average, were observed in both the finfish (3.6%) and non-finfish products (25%). Maximum ∑PCB, ∑PCDD/F, and TEQ(PCDD/F+DL-PCB) (toxic equivalency) intakes, based on 150 g serving size, were determined to be 3300 ng (mackerel), 6600 pg (catfish), and 270 pg (catfish), respectively. PCB and PCDD/F changes associated with cooking generally were small (<15%), although larger mean differences (∼40%) were observed in some fish products (e.g., catfish).
authors.affiliation: Food Research Division, Bureau of Chemical Safety, Health Products and Food Branch, Health Canada, Ottawa, Ontario, Canada. Thea.Rawn@hc-sc.gc.ca
authors.forename: Dorothea F K
authors.initials: DF
authors.lastname: Rawn
authors.forename: Kenneth
authors.initials: K
authors.lastname: Breakell
authors.forename: Victor
authors.initials: V
authors.lastname: Verigin
authors.forename: Sheryl A
authors.initials: SA
authors.lastname: Tittlemier
authors.forename: Liana
authors.initials: L
authors.lastname: Del Gobbo
authors.forename: Miriam
authors.initials: M
authors.lastname: Diamond
authors.forename: Loren
authors.initials: L
authors.lastname: Vanderlinden
authors.forename: Daniel
authors.initials: D
authors.lastname: Sit
mesh_terms: D000818:Animals; D001572:Benzofurans / Q000032:analysis*; D002170:Canada; D003296:Cooking / Q000379:methods*; D004785:Environmental Pollutants / Q000032:analysis*; D005396:Fish Products / Q000032:analysis; D005399:Fishes; D005506:Food Contamination; D006358:Hot Temperature; D011078:Polychlorinated Biphenyls / Q000032:analysis*; D000072317:Polychlorinated Dibenzodioxins / Q000031:analogs & derivatives* / Q000032:analysis; D017747:Seafood / Q000032:analysis*
chemical_list: D001572:Benzofurans; D004785:Environmental Pollutants; D000072317:Polychlorinated Dibenzodioxins; C023614:dibenzofuran; D011078:Polychlorinated Biphenyls