title: Occurrence of perfluorinated alkylated substances in cereals, salt, sweets and fruit items collected in four European countries.
abstract: In the context of a European project, 12 perfluoroalkyl acids (PFAAs) were determined in 14 food items collected in four European countries representing northern, southern, eastern and western Europe. This study presents the results of PFAAs measured in fruit, cereals, sweets and salt. Out of the 12 PFAAs, 10 PFAAs were detected in 67% of the samples. Overall, PFOA was the most abundant compound and the highest concentrations were found for PFOS but all were less than 1ngg(-1). When comparing the four countries, highest levels and detection frequencies were observed in Belgium (Western Europe), followed by the Czech Republic (Eastern Europe), Italy (Southern Europe) and finally Norway (Northern Europe). Comparison of profiles and levels is difficult due to variations in constitution of the food categories in the investigated countries and countries of origin of the food items. Dietary intake assessments for PFOS and PFOA show that the daily intake of PFAAs is far below the existing tolerable levels. However, they contribute to the total dietary intake and should therefore be included in future dietary exposure assessments.
authors.affiliation: Systemic Physiological and Ecotoxicology Research (SPHERE), Department of Biology, University of Antwerp, Antwerp, Belgium. Electronic address: wendy.dhollander@uantwerpen.be.
authors.forename: Wendy
authors.initials: W
authors.lastname: D'Hollander
authors.affiliation: Department of Environmental Chemistry, NILU - Norwegian Institute for Air Research, FRAM-Centre, Tromsø, Norway.
authors.forename: Dorte
authors.initials: D
authors.lastname: Herzke
authors.affiliation: Department of Environmental Chemistry, NILU - Norwegian Institute for Air Research, FRAM-Centre, Tromsø, Norway.
authors.forename: Sandra
authors.initials: S
authors.lastname: Huber
authors.affiliation: Department of Food Analysis and Nutrition, Institute of Chemical Technology, Prague, Czech Republic.
authors.forename: Jana
authors.initials: J
authors.lastname: Hajslova
authors.affiliation: Department of Food Analysis and Nutrition, Institute of Chemical Technology, Prague, Czech Republic.
authors.forename: Jana
authors.initials: J
authors.lastname: Pulkrabova
authors.affiliation: Istituto Superiore di Sanità, Rome, Italy.
authors.forename: Gianfranco
authors.initials: G
authors.lastname: Brambilla
authors.affiliation: Istituto Superiore di Sanità, Rome, Italy.
authors.forename: Stefania Paola
authors.initials: SP
authors.lastname: De Filippis
authors.affiliation: Systemic Physiological and Ecotoxicology Research (SPHERE), Department of Biology, University of Antwerp, Antwerp, Belgium.
authors.forename: Lieven
authors.initials: L
authors.lastname: Bervoets
authors.affiliation: Institute for Biodiversity and Ecosystem Dynamics, University of Amsterdam, Amsterdam, Netherlands.
authors.forename: Pim
authors.initials: P
authors.lastname: de Voogt
mesh_terms: D001530:Belgium; D018153:Czech Republic; D004032:Diet; D002523:Edible Grain / Q000737:chemistry*; D005466:Fluorocarbons / Q000032:analysis*; D005638:Fruit / Q000737:chemistry*; D007558:Italy; D009664:Norway; D012965:Sodium Chloride / Q000737:chemistry*
chemical_list: D005466:Fluorocarbons; D012965:Sodium Chloride
keywords: Cereals; Diet; Fruit; PFAAs; PFOA; PFOS