title: The bioaccessibility of polychlorinated biphenyls (PCBs) and polychlorinated dibenzo-p-dioxins/furans (PCDD/Fs) in cooked plant and animal origin foods.
abstract: In this study, we compared the effect of boiling and frying food preparation methods in determining the bioaccessibility of polychlorinated biphenyls (PCBs) and polychlorinated dibenzo-p-dioxins/furans (PCDD/Fs) in rice, cabbage, milk powder, eggs, beef, and fresh water fish. We then used these data to calculate a toxic equivalent (TEQ) for risk assessment and compared it to published values that did not account for bioaccessibility. When the foods were prepared by boiling, the mean bioaccessibility (%) in rice (PCBs: 16.5±1.0, PCDD/Fs: 4.9±0.3) and cabbage (PCBs: 4.2±0.9, PCDD/Fs: 1.9±0.7) were lower than in animal origin foods (beef, PCBs: 49.0±3.3, PCDD/Fs: 7.8±0.9; egg, PCBs: 29.7±3.1, PCDD/Fs: 8.6±1.3; fish, PCBs: 26.9±2.5, PCDD/Fs: 7.9±1.3; milk powder, PCBs: 72.3±1.6, PCDD/Fs: 28.4±1.2). When fried in cooking oil, the bioaccessibilities of all analytes in all foods increased, but the increase in plant based foods (rice, PCBs: 3.4×, PCDD/Fs: 3.6×; cabbage, PCBs: 10.3×, PCDD/Fs: 7.9×) was greater than that of animal origin foods (beef, PCBs: 1.6×, PCDD/Fs: 3.4×; egg, PCBs: 2.1×, PCDD/Fs: 1.8×; fish, PCBs: 2.8, PCDD/Fs: 3.2×). Comparison of PCBs/PCDD/Fs bioaccessibility in rice and cabbage showed that bioaccessibility was greater in the low fat, high carbohydrate/protein content food (rice) than in the low carbohydrate/protein, low fat content food (cabbage), regardless of the method used to prepare the food. Adjusting for bioaccessibility reduced the gross estimated daily intake (EDI) of 112pgWHO-TEQ/day, by 88% and 63% respectively for foods prepared by boiling and frying. Our results indicate that: 1) The method used for cooking is an important determinant of PCBs/PCDD/Fs bioaccessibility, especially for plant origin foods, 2) there might be a joint fat, carbohydrate and protein effect that influences the bioaccessibilities of PCBs/PCDD/Fs in foods, and 3) use of bioaccessibility estimates would reduce the uncertainty in TEQ calculations.
authors.affiliation: Zhejiang Provincial Center for Disease Control and Prevention, 3399 Binsheng Road, 310051 Hangzhou, China. Electronic address: oldfishmann@hotmail.com.
authors.forename: Haitao
authors.initials: H
authors.lastname: Shen
authors.affiliation: U.S. Environmental Protection Agency, Office of Research and Development, National Exposure Research Laboratory, Research Triangle Park, NC 27711, USA.
authors.forename: James
authors.initials: J
authors.lastname: Starr
authors.affiliation: Zhejiang Provincial Center for Disease Control and Prevention, 3399 Binsheng Road, 310051 Hangzhou, China.
authors.forename: Jianlong
authors.initials: J
authors.lastname: Han
authors.affiliation: China National Center for Food Safety Risk Assessment, 7 Panjiayuan Nanli Road, 100021 Beijing, China.
authors.forename: Lei
authors.initials: L
authors.lastname: Zhang
authors.affiliation: Shanghai Municipal Center for Disease Control and Prevention, 1380 Zhongshan West Road, Shanghai 200336, China.
authors.forename: Dasheng
authors.initials: D
authors.lastname: Lu
authors.affiliation: Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine, China Jiliang University, 310018 Hangzhou,China.
authors.forename: Rongfa
authors.initials: R
authors.lastname: Guan
authors.affiliation: Zhejiang Provincial Center for Disease Control and Prevention, 3399 Binsheng Road, 310051 Hangzhou, China.
authors.forename: Xiaomin
authors.initials: X
authors.lastname: Xu
authors.affiliation: Zhejiang Provincial Center for Disease Control and Prevention, 3399 Binsheng Road, 310051 Hangzhou, China.
authors.forename: Xiaofeng
authors.initials: X
authors.lastname: Wang
authors.affiliation: China National Center for Food Safety Risk Assessment, 7 Panjiayuan Nanli Road, 100021 Beijing, China.
authors.forename: Jingguang
authors.initials: J
authors.lastname: Li
authors.affiliation: U.S. Environmental Protection Agency, Office of Research and Development, National Exposure Research Laboratory, Research Triangle Park, NC 27711, USA.
authors.forename: Weiwei
authors.initials: W
authors.lastname: Li
authors.affiliation: Zhejiang Provincial Center for Disease Control and Prevention, 3399 Binsheng Road, 310051 Hangzhou, China.
authors.forename: Yanjun
authors.initials: Y
authors.lastname: Zhang
authors.affiliation: China National Center for Food Safety Risk Assessment, 7 Panjiayuan Nanli Road, 100021 Beijing, China. Electronic address: wuyongning@cfsa.net.cn.
authors.forename: Yongning
authors.initials: Y
authors.lastname: Wu
mesh_terms: D000818:Animals; D001937:Brassica / Q000737:chemistry; D002417:Cattle; D003296:Cooking; D000072338:Dibenzofurans, Polychlorinated / Q000032:analysis*; D004531:Eggs / Q000032:analysis; D004784:Environmental Monitoring; D004785:Environmental Pollutants / Q000032:analysis*; D005399:Fishes; D005506:Food Contamination / Q000032:analysis*; D008892:Milk / Q000737:chemistry; D012275:Oryza / Q000737:chemistry; D011078:Polychlorinated Biphenyls / Q000032:analysis*; D000072317:Polychlorinated Dibenzodioxins / Q000032:analysis*; D000069466:Red Meat / Q000032:analysis; D018570:Risk Assessment
chemical_list: D000072338:Dibenzofurans, Polychlorinated; D004785:Environmental Pollutants; D000072317:Polychlorinated Dibenzodioxins; D011078:Polychlorinated Biphenyls
keywords: Bioaccessibility; Cooked foods; Dietary exposure assessment; In vitro assay; PCBs; PCDD/Fs