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Historic Dietary Exposure to Perfluorooctane Sulfonate, Perfluorinated Carboxylates, and Fluorotelomer Unsaturated Carboxylates from the Consumption of Store-Bought and Restaurant Foods for the Canadian Population

Ostertag, Sonja K., Chan, Hing Man, Moisey, John, Dabeka, Robert, Tittlemier, Sheryl A.
Journal of agricultural and food chemistry 2009 v.57 no.18 pp. 8534–8544
dietary exposure, Canadians, ingestion, restaurant foods, food analysis, food composition, food contamination, risk assessment, processed foods, diet recall, Canada
Perfluorinated compounds (PFCs) have been detected in humans worldwide and are of health concern. This study measured the concentration of PFCs in composite samples collected for the 1998 Health Canada Total Diet Study and estimated dietary exposure for the Canadian population (older than 12 years of age) using previously collected dietary data (n = 1721). PFCs were detected in 8 samples including processed meats, preprepared foods, and peppers with a range of concentrations from 0.48 to 5.01 ng g−1 (wet weight). 6:2 fluorotelomer unsaturated carboxylate (FTUCA) was detected in cold cuts at a concentration of 1.26 ng g−1. Mean daily PFC exposure estimates ranged from 1.5 to 2.5 ng (kg of body weight)−1. Perfluorinated carboxylates (PFCA C7−C11) contributed more to PFC exposure than either perfluorooctane sulfonate (PFOS) or FTUCA. Total PFCAs in cakes and cookies, lunchmeats, and green vegetables were the main contributors to dietary exposure, although these exposure levels were below the provisional tolerable daily intake provided by the German Drinking Water Commission. Dietary exposure to total PFCs has not changed over time, although the contribution of PFOS to total PFC exposure may have increased between 1998 and 2004. Further research on the sources of contamination of processed and preprepared foods is required. Dietary exposure to PFCs among Canadians poses minimal health risks based on current toxicological information.