The Contribution of Margarine to Cancer Risk from Polycyclic Aromatic Hydrocarbons in the New Zealand Diet
1996; Taylor & Francis; Volume: 11; Issue: 1-4 Linguagem: Inglês
10.1080/10406639608544664
ISSN1563-5333
AutoresBarbara Thomson, Robin Lake, Rachael Lill,
Tópico(s)Effects and risks of endocrine disrupting chemicals
ResumoAbstract Sixteen samples of New Zealand table margarines were analysed for 16 EPA priority pollutant polycyclic aromatic hydrocarbons (PAH) using gas chromatography-mass spectrometry. All samples contained measurable amounts of PAH and six samples contained more than 10 μg/kg total PAH. The estimated exposure to eight potentially carcinogenic PAH from margarine was 0.002-0.7 μg/day for males and 0.001-0.4 μg/day for females. Based on New Zealand food consumption data and United Kingdom analytical results for eight potentially carcinogenic PAH, the mean daily intake of dietary PAH for New Zealanders is estimated at 1.2 μg/day. The lifetime cancer risk from total ingested PAH is estimated to be 7.5 in 10,000 (7.5 x 10−4). Margarine is calculated to contribute 2% of this risk based on benzo(a)pyrene levels.
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