Please use this identifier to cite or link to this item: http://hdl.handle.net/10553/43046
Title: Influence of the method of production of eggs on the daily intake of polycyclic aromatic hydrocarbons and organochlorine contaminants: An independent study in the Canary Islands (Spain)
Authors: Luzardo, Octavio P. 
Rodríguez-Hernández, Ángel 
Quesada-Tacoronte, Yohana
Ruiz-Suárez, Norberto
Almeida-González, Maira 
Henríquez-Hernández, Luis Alberto 
Zumbado, Manuel 
Boada, Luis D. 
Keywords: Breast-Cancer Risk
Home-Produced Eggs
Polychlorinated-Biphenyls
Dietary-Intake
Chemical Contamination
Food Samples
Pesticides
Dioxins
Population
Catalonia
Issue Date: 2013
Publisher: 0278-6915
Journal: Food and Chemical Toxicology 
Abstract: Analysis of 16 polycyclic aromatic hydrocarbons (PAHs), 20 organochlorine pesticides (OCPs) and 18 polychlorinated biphenyls (PCBs) were performed on eggs from three different production types (conventional, free-run and organic) collected from the markets of the Canary Islands (Spain). Unlike other studies we did not found differences in the content of PCBs or OCPs of eggs in relation to its production type. Median Sigma OCPs content was 3.87 ng g(-1) fat, being dieldrin, dicofol, hexachlorobenzene, p,p'-DDE and p,p'-DDT the most frequently detected. Median Sigma PCBs value was 3.93 ng g(-1) fat, with 79.9% of this amount coming from the marker PCBs. Two samples, one free-run and one organic, greatly exceeded the current European Commission (EC) limit of 2.5 pg TEQ(PCDD/F) g(-1) lipid, but the rest were well below of this limit. The concentrations of PAHs in conventionally produced eggs were almost 4 times higher than in free-run or organic eggs. Mean dietary intake estimates of the organochlorine contaminants based on consumption of eggs, regardless of the type chosen, is negligible for the Canary Islands' population. However, the median dietary intake estimates of PAHs greatly depend on the type of eggs chosen, being much lower when free-run and organic eggs are consumed. (C) 2013 Elsevier Ltd. All rights reserved.
URI: http://hdl.handle.net/10553/43046
ISSN: 0278-6915
DOI: 10.1016/j.fct.2013.08.003
Source: Food and Chemical Toxicology[ISSN 0278-6915],v. 60, p. 455-462
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