Intake assessment of polybrominated flame retardants by seafood consumption
Sioen, I.; Bilau, M.; De Knuydt, M.; Van Camp, J.; De Henauw, S. (2007). Intake assessment of polybrominated flame retardants by seafood consumption. Universiteit Gent. Faculteit Geneeskunde en Gezondheidswetenschappen: Gent. 1 poster pp. Related to:Sioen, I.; Bilau, M.; De Knuydt, M.; Van Camp, J.; De Henauw, S. (2006). Intake assessment of polybrominated flame retardants by seafood consumption. Organohalogen Compounds 68: 2177-2180, more |
| Available in | Authors | | Document type: Poster
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| Keywords | Chemical compounds > Halogen compounds > Bromine compounds > Bromides
Chemical compounds > Organic compounds > Hydrocarbons > Halogenated hydrocarbons
Food > Human food
Food > Human food > Seafood
Toxicants
Marine/Coastal |
| Authors | | Top | - Sioen, I., more
- Bilau, M., more
- De Knuydt, M.
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| Abstract | Flame retardants (FRs) are additives applied since the seventies in a lot of different consumer products. Different chemical formulations with flame retardant characteristics exist, divided into five different groups: inorganic, halogenated organic, organophosphorus and nitrogen-based compounds and mixtures1. Polybrominated diphenyl ethers (PBDEs) belong to the group of halogenated organic FRs, apart from tetrabromobisphenol A and hexabromocyclododecane. In this abstract we focus on the PBDEs. PBDEs are highly lipophilic contaminants, present in the environment and bioaccumulating in the human food chain. Since the world-wide use of PBDEs, these contaminants are now ubiquitous in the environment. For humans, diet appears to be the major source of exposure to these brominated contaminants. Since PBDEs are widely distributed in seafood, this study focuses on this group of food items as PBDEs exposure route for humans. An intake assessment of these contaminants is executed for a subgroup of the Belgian population in order to explore the risk related to the consumption of seafood, which is on the other hand an important source of long chain omega-3 fatty acids, related with a lot of beneficial health aspects. The intake assessment is not based on own analytical data of PBDEs in seafood, but it is executed on the basis of publicly available contamination data. This is in accordance with the strategy recently proposed by Brüders et al., stating that existing data should be used in the most effective way as collecting samples and analysing them is expensive. |
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