Updated Mini-Review on Polychlorinated Diphenyl Ethers (PCDEs) in Food: Levels and Dietary Intake
Polychlorinated diphenyl ethers (PCDEs) are a class of chlorinated aromatic compounds with structural similarities to polychlorinated biphenyls (PCBs) and polychlorinated dibenzo-p-dioxins/dibenzofurans (PCDD/Fs). Due to their physicochemical properties, PCDEs are highly resistant to degradation and...
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Elsevier
2025-02-01
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| Series: | Journal of Food Protection |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S0362028X25000080 |
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| author | Jose L. Domingo |
| author_facet | Jose L. Domingo |
| author_sort | Jose L. Domingo |
| collection | DOAJ |
| description | Polychlorinated diphenyl ethers (PCDEs) are a class of chlorinated aromatic compounds with structural similarities to polychlorinated biphenyls (PCBs) and polychlorinated dibenzo-p-dioxins/dibenzofurans (PCDD/Fs). Due to their physicochemical properties, PCDEs are highly resistant to degradation and tend to accumulate in soils, sediments, and aquatic organisms, making them capable of entering and persisting in the food chain. As with other persistent organic pollutants (POPs), diet represents the primary route of human exposure to PCDEs. This mini-review focuses on recent studies evaluating the concentrations of PCDEs in foodstuffs. The most recent available dietary intake, estimated in 2008, was 51.6 ng/day, showing an increase from 41 ng/day (reported in 2004). In both cases, the highest concentrations of ΣPCDEs were observed in fish and seafood (1,094.7 ng/kg wet weight in 2008). Notably, studies indicate that ΣPCDE levels are lower in cooked food samples compared to their raw counterparts. However, the potential health risks associated with dietary exposure to PCDEs remain uncertain, as no tolerable daily intake (TDI) values have been established for these compounds. This gap is directly linked to the absence of assigned toxic equivalency factors (TEFs) for PCDE congeners. Establishing TDIs and TEFs for PCDEs is critical to comprehensively assess their health risks and to inform regulatory and public health interventions. |
| format | Article |
| id | doaj-art-2533ee7aa0874c19b6696f432ff88fb3 |
| institution | Kabale University |
| issn | 0362-028X |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Food Protection |
| spelling | doaj-art-2533ee7aa0874c19b6696f432ff88fb32025-02-04T04:10:17ZengElsevierJournal of Food Protection0362-028X2025-02-01883100456Updated Mini-Review on Polychlorinated Diphenyl Ethers (PCDEs) in Food: Levels and Dietary IntakeJose L. Domingo0Universitat Rovira i Virgili Laboratory of Toxicology and Environmental Health, School of Medicine, 43201 Reus, Catalonia, SpainPolychlorinated diphenyl ethers (PCDEs) are a class of chlorinated aromatic compounds with structural similarities to polychlorinated biphenyls (PCBs) and polychlorinated dibenzo-p-dioxins/dibenzofurans (PCDD/Fs). Due to their physicochemical properties, PCDEs are highly resistant to degradation and tend to accumulate in soils, sediments, and aquatic organisms, making them capable of entering and persisting in the food chain. As with other persistent organic pollutants (POPs), diet represents the primary route of human exposure to PCDEs. This mini-review focuses on recent studies evaluating the concentrations of PCDEs in foodstuffs. The most recent available dietary intake, estimated in 2008, was 51.6 ng/day, showing an increase from 41 ng/day (reported in 2004). In both cases, the highest concentrations of ΣPCDEs were observed in fish and seafood (1,094.7 ng/kg wet weight in 2008). Notably, studies indicate that ΣPCDE levels are lower in cooked food samples compared to their raw counterparts. However, the potential health risks associated with dietary exposure to PCDEs remain uncertain, as no tolerable daily intake (TDI) values have been established for these compounds. This gap is directly linked to the absence of assigned toxic equivalency factors (TEFs) for PCDE congeners. Establishing TDIs and TEFs for PCDEs is critical to comprehensively assess their health risks and to inform regulatory and public health interventions.http://www.sciencedirect.com/science/article/pii/S0362028X25000080Daily intakeDietary exposureFoodstuffsHealth risksPolychlorinated diphenyl ethers (PCDEs) |
| spellingShingle | Jose L. Domingo Updated Mini-Review on Polychlorinated Diphenyl Ethers (PCDEs) in Food: Levels and Dietary Intake Journal of Food Protection Daily intake Dietary exposure Foodstuffs Health risks Polychlorinated diphenyl ethers (PCDEs) |
| title | Updated Mini-Review on Polychlorinated Diphenyl Ethers (PCDEs) in Food: Levels and Dietary Intake |
| title_full | Updated Mini-Review on Polychlorinated Diphenyl Ethers (PCDEs) in Food: Levels and Dietary Intake |
| title_fullStr | Updated Mini-Review on Polychlorinated Diphenyl Ethers (PCDEs) in Food: Levels and Dietary Intake |
| title_full_unstemmed | Updated Mini-Review on Polychlorinated Diphenyl Ethers (PCDEs) in Food: Levels and Dietary Intake |
| title_short | Updated Mini-Review on Polychlorinated Diphenyl Ethers (PCDEs) in Food: Levels and Dietary Intake |
| title_sort | updated mini review on polychlorinated diphenyl ethers pcdes in food levels and dietary intake |
| topic | Daily intake Dietary exposure Foodstuffs Health risks Polychlorinated diphenyl ethers (PCDEs) |
| url | http://www.sciencedirect.com/science/article/pii/S0362028X25000080 |
| work_keys_str_mv | AT joseldomingo updatedminireviewonpolychlorinateddiphenyletherspcdesinfoodlevelsanddietaryintake |