Health risks of dietary exposure to perfluorinated compounds

全氟辛酸 全氟辛烷 人类健康 环境化学 人口 环境卫生 环境科学 每日可接受摄入量 食品科学 化学 医学 生物 杀虫剂 生态学 磺酸盐 有机化学
作者
José L. Domingo
出处
期刊:Environment International [Elsevier BV]
卷期号:40: 187-195 被引量:235
标识
DOI:10.1016/j.envint.2011.08.001
摘要

Perfluorinated compounds (PFCs) form a diverse group of chemicals with surface-active properties manufactured for over 50 years. In recent years, a number of studies have reported the ubiquitous distribution of PFCs in human tissues and wildlife. Although the relative importance of the routes of human exposure to these compounds is not well established yet, it has been suggested that food intake and packaging, water, house dust, and airborne are all potentially significant sources. However, dietary intake is probably the main route of exposure to these compounds, including perfluorooctane sulfonate (PFOS) and perfluorooctanoic acid (PFOA), the most extensively investigated PFCs. This paper reviews the state of the science regarding the concentrations of PFCs in foodstuffs, human dietary exposure to these compounds and their health risks. The influence of processing, cooking and packaging on the PFCs levels in food is also discussed. Because of the rather limited information about human dietary exposure, studies to determine exposure to PFCs through the diet for the general population of a number of countries are clearly necessary. The correlation of PFCs body burdens and dietary intake of PFCs should be also established.
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