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Brominated flame retardants in US food
Arnold Schecter1, T Robert Harris, Nirav Shah
1University of Texas School of Public Health at Southwestern Medical Center, Dallas, TX, USA. arnold.schecter@utsouthwestern.edu
Molecular Nutrition & Food Research
|November 28, 2007
Summary
US women
Area of Science:
- Environmental Chemistry
- Toxicology
- Food Safety
Background:
- Brominated flame retardants (BFRs) are widely used in consumer products.
- Human exposure to BFRs is a growing public health concern.
- Previous studies have indicated varying BFR levels across different regions.
Purpose of the Study:
- To review and analyze studies on BFR levels in US food and human milk.
- To compare PBDE and HBCD levels in the US with international data.
- To assess dietary intake of PBDEs in the US population.
Main Methods:
- Analysis of ten to thirteen polybrominated diphenyl ether (PBDE) congeners, including BDE 209.
- Measurement of hexabromocyclododecane (HBCD) levels in human milk.
- Comparison of market basket studies with other US food studies and international data.
Main Results:
- US women's milk shows PBDE levels significantly higher than European studies, and the highest globally.
- US food studies indicate higher PBDE levels compared to international reports, with fish being the most contaminated.
- Dietary PBDE intake in the US is primarily from meat, followed by fish and dairy.
Conclusions:
- US populations exhibit exceptionally high PBDE contamination in human milk and food.
- Dietary patterns significantly influence PBDE exposure in the US.
- HBCD levels in US human milk are comparable to European levels, unlike PBDEs.
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