Author: Publisher:
ISBN:
Category : Dioxins
Languages : en
Pages : 136
Book Description
Estimating Exposure to Dioxin-like Compounds: Executive summary
Author: Estimating Exposure to Dioxin-like Compounds
Author: Estimating Exposure to Dioxin-like Compounds
Author: Estimating Exposure to Dioxin-like Compounds: Site-specific assessment procedures
Author: Estimating Exposure to Dioxin-like Compounds
Author: Estimating Exposure to Dioxin-like Compounds
Author: Estimating Exposure to Dioxin-like Compounds
Author: Environmental Health Risks
Author: David G. WoodPublisher: DIANE Publishing
ISBN: 9780756725280
Category :
Languages : en
Pages : 76
Book Description
Some dioxins, which are chemical compounds that share certain structural and biological characteristics, have been linked to adverse human health effects, including cancer. 1 Often the byproducts of combustion and industrial processes, complex mixtures of dioxins enter the food chain and human diet through emissions into the air that settle on soil, plants, and water. The Environmental Protection Agency (EPA) and other entities, such as the World Health Organization, began assessing the potential human health risks of dioxins in the 1970s, when animal studies on one of them 2,3,7,8-tetrachlorodibenzo-p-dioxin, or TCDD showed it to be the most potent cancer-causing chemical studied to date. EPAs initial assessment of dioxins was published in 1985. Since that time, there have been major advances in the scientific understanding of dioxin toxicity and significant new studies on dioxins potential adverse health effects. As a result, in 1991 EPA decided to conduct a reassessment of the health risks of exposure to dioxins. A draft of this reassessment was reviewed by a scientific peer review panel in 1995, and three panels reviewed key segments of later drafts in 1997 and 2000.
Dioxins and Dioxin-like Compounds in the Food Supply
Author: Institute of MedicinePublisher: National Academies Press
ISBN: 0309089611
Category : Science
Languages : en
Pages : 341
Book Description
Dioxin and dioxin-like compounds, or DLCs, are found throughout the environment, in soil, water, and air. People are exposed to these unintentional environmental contaminants primarily through the food supply, although at low levels, particularly by eating animal fat in meat, dairy products, and fish. While the amount of DLCs in the environment has declined since the late 1970s, the public continues to be concerned about the safety of the food supply and the potential adverse health effects of DLC exposure, especially in groups such as developing fetuses and infants, who are more sensitive to the toxic effects of these compounds. Dioxins and Dioxin-like Compounds in the Food Supply: Strategies to Decrease Exposure, recommends policy options to reduce exposure to these contaminants while considering how implementing these options could both reduce health risks and affect nutrition, particularly in sensitive and highly exposed groups, if dietary changes are suggested.
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