2nd semester, 2018/2019 session lecturer: prof monia … · 2019. 3. 12. · acidity regulators ......
TRANSCRIPT
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Food Toxicology
2nd SEMESTER, 2018/2019 SESSION Lecturer: Prof Monia Perugini
E-mail [email protected] Phone: 0861266988
W E L C O M E !
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Course requirements
CFU = 4 (total 32h of course)
Number of units: 4 units
Lecture period: 4 hours /week (32 hours/total)
One Practical period 12 or 16 hours/total
Grading
Final Examination 100%
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Course Learning
Objectives
Upon successful completion of the course students should:
Have broad base knowledge about sources, nature and control of toxic substances in human food system
Acquire critical thinking and analytical skills in risk assessment
Have a high level of understanding and interpretative capacity in food science and toxicology interface.
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General program
1. Definitions of terms; concepts of
toxicology, acute and chronic toxicity food
and safety
2. Pesticide residues
3. Naturally occuring toxins (Mycotoxins,
Glycoalkaloids, Marine biotoxins)
4. Food additives
(Antioxidants,Preservatives,Colourants,E
mulsifiers and Stabilisers, Sweetners)
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FOOD
TOXICOLOGY
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Toxicological Risks
Health Risks Food Intake
Microbiological Risks
Infection Intoxication
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What is food safety?
Potential health risks from food
consumption
microbiological, viral and parasitic concerns
hormone residues (growth promoters)
animal drugs (antibiotics)
chemical residues (pesticides)
preservatives
genetically modified foods (GE)
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Food Safety is everyone’s
responsibility
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Food safety— What needs to be regulated?
• Food additives
• Food labeling
• Dietary supplements
• Novel and GE foods
• Food security and protection of food supplies
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Food Safety Systems—Institutions
• OECD: Organization for Economic
Cooperation and Development
– Promotes policies for highest sustainable
economic development in member states
– Establishes guidelines for chemical testing,
toxic chemicals, pesticides, and
biotechnology
• Food and Agriculture Organization
(FAO) of the United Nations
– Leads international efforts to ensure
sufficient nutrition for all
• World Health Organization (WHO)
of the United Nations
– Provides scientific advice on matters related
to food safety through its Food Safety
Department
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The Evolution of Food Safety Systems
The Codex Alimentarius Commission has issued (since 1963)
237 Food standards for commodities
41 Codes/Hygiene or technological practice
25 Guidelines for contaminants
185 Evaluations on pesticides
1,005 Evaluations on food additives
54 Evaluations on veterinary drugs
3,504 Documents/Limits pesticide residues
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Acidity regulators – 17
Glazing agents – 5
Flavoring agents – 3
Emulsifiers – 8
Antioxidants – 6
Colors – 2
Sweeteners – 11
Bulking agent – 1
Processing aid – 1
Hexane
Flammable
Delayed target organ effect
Peripheral nervous system
Kidney
Testes-tumors
Reproductive effects
Potentially carcinogenic
1 mg/kg
Butylate Hydroxyanisole
Chronic exposure – gall bladder, endocrine,
lungs, thorax respiration tumors
Mutagen – DNA inhibition, unscheduled
DNA synthesis, DNA damage
Chronic exposure – reproductive damage
Prolonged repeated exposure can
cause allergies in sensitized individuals
200 mg/kg
Concept
Food X: Chocolate
What Exactly We Ingest When We Eat Food: An example: Common Food X
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In order to achieve the general objective of a high level of protection of human health, EU feed/food legislation shall be based on risk analysis (process consisting of three interconnected components: risk assessment-risk management-risk communication) except where this is not appropriate to the circumstances or the nature of the measure
Risk assessment shall be based on the available scientific evidence and undertaken in an independent, objective and transparent manner
FDA states that – Safety can not be proved absolutely but….
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General Principles of Risk Analysis
Second Step: Hazard Characterization
– Quantitative and qualitative assessment of the nature of the hazard
– Dose-response relationship
– Usually animals are administered 3 doses: very small to doses that exceed multiple orders of what would be expected to determine NOAEL=(No Observed Adverse Effect Level)
– Margin of safety determination:
– To account for interspecies and intra-species variation, NOAEL is divided by 100 (uncertainty factor)
Risk is associated with hazard & exposure First Step: Hazard Identification
– Formaldehyde causes cancer
– Cholera toxin causes severe diarrhea
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A hazard is something that can cause harm, e.g.
electricity, chemicals, stress, etc.
A risk is the chance, high or low, that any hazard will
actually cause somebody harm.
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• Risk assessment
– Scientific evaluation of the probability of harm resulting from exposure
to toxic substances.
• Risk management
– Risk management is the decision-making process involving
considerations of political, social, economic and science/engineering
factors with relevant risk assessments relating to a potential hazard so
as to develop, analyze and compare options and to select the optimal
• Risk communication
– The science of communicating effectively in situations that are of high
concern, sensitive, or controversial. Risk communication principles
serve to create an appropriate level of outrage, behavior modification,
or mitigating response, that is in direct proportion to the level of risk or
Hazard.
Toxicology and Risk Analysis
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Concern Level, Tolerance Levels
Are required for
Pesticide residues
Drugs used in food producing
animals
Heavy metals
Food-borne molds and mycotoxins
Bacterial toxins
Substances produced by cooking
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SOME DEFINITIONS
Safety: is the absence of evidence of
toxicity
Toxicity: is ability to cause harm/adverse
effect
Toxin/poison: poisons are substances that
cause harm to organisms when sufficient
quantities are absorbed, inhaled or
ingested. A toxin is a poisonous substance
produced within living cells or organisms.
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SOME DEFINITIONS
TOXICOLOGY: multi-disciplinary
application of scientific knowledge to the
study of toxins and their effects on people,
animals, wildlife and the environment.
FOOD ADDITIVES: Any
substance/mixture of substances other
than the basic component that is added to
food as a result of any aspect of
processing, storage and preservation.
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Toxicology is the most diversified of all
scientific disciplines, so toxicologists
usually specialize in some aspect of
toxicology
Medical Toxicology/ Clinical Toxicology:
diagnosis and treatment of human diseaeses
caused by poisons
Veterinary Toxicology: diagnosis and treatment
of diseases of domesticated and wildlife caused
by poisons
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Food Toxicology: is the study of the nature,
properties, effects and detection of toxic
substances in food and their disease
manifestation in humans
Forensic Toxicology: deals with the legal
and medical aspects of poisons in people
and animals;
Environmental Toxicology: deals with effects
of pollutants on the environment and wildlife.
Regulatory toxicology:use scientific data to
decide how to protect humans and animals
from excessive risk.
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SOME DEFINITIONS
Contaminant or pollutant?
Natural sources Antropogenic sources
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Food contaminants are compounds
included unintentionally in foods.
Some are harmless and others are
hazardous because of the
toxicological risks from their intake to
the consumers.
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Sea = Pollutants
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How can we
measure the
chemicals in food?
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1. Concentrations units
ppm = 1 part per million = 1 mg/Kg or 1µg/g or 1mg/L
ppb = 1 part per billion = 1 ug/Kg or 1 ng/g or 1 ug/L
ppt = 1 part per trillion = 1 ng/Kg or 1 pg/g or 1 ng/L
- Biological half-life: this is the period of time required
for the concentrations or amount of drug
in the body to be reduced by one half.
2. Half-life
Compond Half-life
DDT 15 years
Lindane 2 years
Parathion 130days
Malathion 11 days
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Non dobbiamo dimenticare che
…… . . .
“E’ la dose che fa il veleno” - Paracelsus 1493-1541
“Tutte le sostanze sono dei veleni; non ne esiste una che non sia un veleno. La giusta dose differenzia un veleno da un rimedio”
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Safety is relative and there is no absolute safety
Thus there are toxic and non toxic doses for any substance
Frequency-response curve: a plot of the % of individual with specific response as a function of dose
SOME DEFINITIONS
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Dose amount of drug per body
weight expressed as mg/kg
Dosage total amount of a drug
administered to an organism.
Important:
Characteristics of organism
Body weight
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DOSE-RESPONSE CURVES The dose–response relationship,
or exposure–response relationship,
describes the change in effect on
an organism caused by differing levels of
exposure (or doses) to a stressor (usually
a chemical) after a certain exposure
time. This may apply to individuals (e.g.: a
small amount has no significant effect, a
large amount is fatal), or to populations (e.g.:
how many people or organisms are affected
at different levels of exposure).
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Cumulative response-curve
(compounds A and B)
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DRUG DOSE 0 X
Maximum Efficacy
B has greater max efficacy than A ~
A
B
% Maximum
Response
0
100
50
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DRUG DOSE 0 X
Potency
A is more potent than B ~
A
B
% Maximum
Response
0
100
50
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Dose – response curve for an
essential nutrient
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Dose response curves
Dose response relationships describe the effect on an organism caused by differing levels of exposure (or dose)
Dose levels are usually expressed in mg/kg body weight of the test animal for solids and mg/m3 or parts per million for aerosols/vapours
The dose response curve is a valuable tool to understand the levels at which substances begin to exert adverse effects and the degree of harm expected at various levels
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How the chemicals can enter in our body?
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55
In vitro/animal studies Systemic toxicity studies (such as clinical signs and symptoms,
clinical pathology, histopathology)
Special functional tests (e.g., reproductive performance, immune
system function, neurological tests)
Human studies Epidemiological studies
Human clinical studies
Case reports
How Toxicity Is Assessed ?
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Toxicity can be
Acute Toxicity: a toxic
response ,often
immediate, induced
by single exposure.
The acute toxicity of a
substance is defined
by its LD50 / lethal
dose that will kill 50%
of a group of exposed
animals
Chronic Toxicity: a
toxic effect that
requires some time to
develop.
Testing for chronic
toxicity involve
continuous feeding of
the test substance to
animals for long time
(50% of animal life)
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Studies used to determine the safe Level of Exposure
Determine NOEL or LOAEL from dose-response curves
obtained from toxicology studies
Determine the uncertainty factors to extrapolate the
results from animal studies to humans.
Chronic Toxicity
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The dose-response curve LD50 = 50% of species
exposed to dose die (Oral
route)
measured in mg/Kg
LC50 = 50% of species
exposed to concentration
die (Inhalation route)
measured in ppm or mg/m3
NOAEL – Highest dose at
which there is No Observed
Adverse Effect Level. Some
dose response curves may
not have a threshold,
starting at zero.
Lowest observed adverse
effect level (LOAEL)
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NOAEL/NOEL
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The appropriate NOEL is divided by a
“safety factor” to obtain an “acceptable
daily intake” (ADI), which is the amount of
drug residue per kilogram body weight per
day that can be consumed daily over the
lifetime of a human without harmful effect.
ADI serves to protect the health of consumers. Generally, as
a result of toxicology assessment, a human ADI for total drug
residues is established and the safe concentration for each
edible tissue is calculated.
FactorSafety
NOELToxicological ADI =
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Safety Factors
Variability between humans 10X
Interspecies extrapolation 10-100X
Subchronic extrapolation 10X
Total possible 0-10,000X
Firstly, the NOAEL is determined in animals, not humans. It is therefore
prudent to adjust for possible differences by assuming that man is more
sensitive than the most sensitive test animal.
Secondly, the reliability of toxicity tests is limited by the number of animals
tested. Such tests cannot represent the diversity of the human
population, subgroups of which may show different sensitivities (e.g.
children, the old and the infirm). Again, it is prudent to adjust for these
differences.
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Safe Concentration for
Total Chemical Residues
ADI (ug/kg bw/day) NOEL(ug/kg bw/day) = safety factor
Safe Concentration ADI x 60 kg = consumption factor
Edible Tissue/Product Food Consumption
(per person per day)
Muscle 300 g
Liver 100 g
Kidney 50 g
Fat/skin 50 g
Eggs 100 g
Milk 1.5 L
(Provide total drug residues allowed in each edible tissue)
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mg/kg/day 003.01000
bw/daymg/kg3
FactorSafety
NOELADI calToxicologi
Study Type NOEL (mg/kg
bw/day)
Subchronic oral toxicity study in dogs 3
Chronic toxicity and carcinogenicity study in mice 323
Chronic toxicity in rats 5.3
Two-generation reproductive toxicity study in rats 125
Embroyotoxicity/teratogenicity study in rabbits 25
Summary of Toxicology Studies Conducted to Establish the ADI
Enrofloxacin– Determination of a Toxicological
ADI
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Toxicological ADI = 0.003 mg/kg bw/day
(or 3 µg/kg/day)
Final ADI = 0.003 mg/kg bw/day
Determination of the Final ADI
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Calculation of Safe Concentrations
(g) ValuenConsumptioFood
kg 60bw/day µg/kg 3
ValuenConsumptioFood
WeightHumanADI(SC) ionConcentrat Safe
Edible Tissue Food Consumption (g) Calculated SC (ppm)
Muscle 300 0.6
Liver 100 1.8
Kidney 50 3.6
Fat 50 3.6
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The consumption of an additive/drugs above its
ADI on a given day is not a cause for concern
because the ADI has a large built-in safety factor
and in practice, consumption above the ADI on
one day is more than accounted for by
consumption below the ADI on most other days.
ADI is not a reference value for a single
occasion but for long exposure situation
However, if the ADI may be regularly exceeded by
certain sectors of the population, it may be
necessary for the European Food Safety Authority
to advise a reduction of levels in foods consistent
with the amount needed to achieve its function, or
to reduce the range of foods in which the additive
is permitted for use.
Hg pregnant women
Question is:Is it acceptable for an individual to exceed the
ADI on any given day?
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Drugs or contaminants?
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Food Contamination and Safety
Persisten organic pollutants (POPs) Inorganic pollutants
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Persistent Organic Pollutants
(POPs)
Organic compound
containing chlorine
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Organochlorines
• 1945 control of mosquitoes
• Effective but very persistent
• Very soluble in fat
• Damaged bird eggs
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Distribution
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Shell variations in the eggs of the seabirds
Specie Località Variazione % dello spessore
Aquila calva
Cormorano dalla doppia cresta
Falco pellegrino
Pellicano bianco
Texas
Wisconsin
California
British Columbia
-30
-30
-26
-14
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An extra link, on top of an already
long food chain
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Environmental hazard
Environmental hazard of insecticides is
generally evaluated as a function of
persistence often compared to
effectiveness
High – Environmental persistence far greater
than period of effectiveness (> 5 months and
often > a year)
Intermediate – Persists beyond
effectiveness (3-5 month half-life)
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Environmental hazard
Low – Persists about the period of effectiveness
(up to about 3 months) and then degrades
completely over several months
Very low – Persists for short periods (>45 days)
and degrades completely
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Ingestion
Inhalation (lung)
Skin (dermal)
Absorption
Home Exposure Occupational Exposure Other Exposure
Dietary exposure
• Pesticide
residues on
crops
Community exposure
• Airborne drift
Contaminated drinking water
• Leaching from
soils to ground
water
Farms & Farm worker
Pesticide applicator
Manufacture
Mixing and handling
Landscapers
Many more ……
Accidental ingestion
Lawn and garden use
Insect control
Food supply
Water supply
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Mechanism of Action
Oganochlorines & Pyrethroids
- Enzymes, axonal membranes
(Na+, K+, Ca++, Cl-)
Organophosphates &
Carbamates
- excess acetylcholine Organochlorines bind to sodium channels in
neurons increasing permeability to
sodium
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Organochlorines
Most have been banned in the U.S.
DDT was banned from US use in the
1970s
Very few still available for our use
Endosulfan is sometimes used on
ornamentals and in seed orchards
Lindane is still registered for Southern Pine
Beetle control but no product is available in
the marketplace
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Organochlorines
Toxicity Acute toxicity variable, CNS – convulsions,
coma
Organochlorines interact with endocrine
receptors which may affect reproductive
processes
CNS alterations as myoclonus and seizures
High organochlorine levels may cause
myocardial instability and arrythmias
Children are particularly vulnerable
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Organochlorine Toxicity
CNS toxicity
Headache, dizziness, irritability, incoordination,
tremor, seizures, paresthesia (DDT),
Carcinogenicity
Hepatic tumors in rodents
Breast cancer (?)
Endocrine disruptors
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101
Skin Effects of Organochlorines
DDT
Chloracne
Lindane
Irritant reactions
Negative in patch test series
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Skin Effects of Organochlorines
Dienochlor
Patch test develops
hyperpigmentation in 15-
20% of subjects tested
with dienochlor -
resembles reaction to
Balsam of Peru
ClCl
Cl Cl
Cl
Cl Cl
Cl
Dienochlor
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Case
Child With Seizures
9 year-old child with myoclonic seizures
witnessed by parents. No history of seizures,
head trauma, etc.
In ER, child sleepy, oriented; complaining of
abdominal cramping, throat burning. Exam
normal.
Photo
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Organochlorines in food
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Organochlorines in food
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Insecticide Illness:
Occupational and environmental exposure
Toxicity varies by chemical class
Specific therapy limited
Prevent illness by reducing use
So
urc
e: U
SD
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Dioxins and furans
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Dioxins
Dioxins: a family of compounds including PCDDs & PCDFs with Cl atoms at any of the 8 sites on the benzene rings.
→ 210 possible congeners
PCDD: Polychlorinated dibenzo-p-dioxin (75 congeners)
PCDF: Polychlorinated dibenzofurans (135 congeners)
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Dioxins A particularly important dioxin is 2,3,7,8-tetrachlorodibenzo-p-
dioxin, or TCDD:
This compound is the most toxic chemical compound ever evaluated by the EPA!
TCDD half-life in the body is 7 years
In common with other POPs, dioxins have:
- low vapour pressures
- low solubility in water (hydrophobic)
- good solubility in organic solvents, oils, and fats (lipophilic)
→ bioconcentration
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Sources of dioxins
Dioxins are produced when organic material is burned in presence of chlorine (from Cl- ion or an organochlorine compound)
Widely produced. Major sources are: - incineration of municipal & medical waste - coal-fired utilities - metal smelting - diesel trucks - burning treated wood - misapplication of sewage sludge - bleaching of paper fibres and textiles Dioxins are largely anthropogenic Most dioxins (>99%) are found in the topsoil
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Dioxins in the environment Dioxins are widespread – all people exposed to a low
background concentrations of dioxins
Human exposure:
- > 90% of human intake is through food
- fish, meat, and dairy are most important sources
- concern about dioxin exposure in infants and breast-fed children owing to greatly elevated intake of dioxins
Besides background exposure, people may also be exposed to
dioxins through accidental exposure (e.g., the Seveso Disaster) or occupational exposure (e.g., in some chemical industries).
Mean intake: 50 – 200 pg/day for an adult (60 kg)
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Dioxins in the environment
E.g., USA dietary intake of dioxins
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Health effects of dioxins
Adverse health effects associated with dioxins include:
- cancer
- immune system damage
- birth defects
- diabetes
- endocrine disruption
- chloracne
Different congeners have different toxicities. Relate toxicities
using the Toxic Equivalence Factor (TEQ). This factor is
defined as 1 for TCDD.
Tolerable Daily Intake (TDI) = 10 pg / kg body weight (TCDD)
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Dioxin poisoning (1) The Seveso Disaster (July 1976)
An industrial accident in the Italian town of Seveso, 25 km from
Milan, resulted in the highest exposure of residential
population to TCDD.
About 800 residents were exposed to high TCDD concentrations
Over 3000 animals died within days of the accident
Emergency slaughtering of tens of thousands of animals was
undertaken to prevent the introduction of dioxins into the food
chain
Complete evacuation of nearby area
- hundreds of cases of chloracne & skin lesions
Subsequent costs include compensation to victims & clean up costs
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Dioxin poisoning (2) Victor Yushchenko (September 2004)
Ukrainian opposition leader, Victor Yushchenko,
became acutely ill during the 2004 Ukrainian
elections
Hospitalised in Vienna with “acute pancreatitus”
Dutch toxicologist suggested testing for dioxin
levels
Dioxin concentrations found to be 1000 times
higher than normal
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Legislation
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