Dioxins and Dioxin-like Compounds in the Food Supply

Dioxin and dioxin-like compounds, or DLCs, are found throughout the environment, in soil, water, and air. People are exposed to these unintentional environmental contaminants primarily through the food supply, although at low levels, particularly by eating animal fat in meat, dairy products, and fish. While the amount of DLCs in the environment has declined since the late 1970s, the public continues to be concerned about the safety of the food supply and the potential adverse health effects of DLC exposure, especially in groups such as developing fetuses and infants, who are more sensitive to the toxic effects of these compounds.Dioxins and Dioxin-like Compounds in the Food Supply: Strategies to Decrease Exposure, recommends policy options to reduce exposure to these contaminants while considering how implementing these options could both reduce health risks and affect nutrition, particularly in sensitive and highly exposed groups, if dietary changes are suggested.Table of ContentsFront MatterExecutive Summary1. Introduction2. A Summary of Dioxin Reports, Assessments, and RegulatoryActivity3. Sources of Dioxins and Dioxin-like Compounds in the Environment4. Animal Production Systems5. Human Foods and Food-Consumption Patterns6. Framework for the Development of Policy Options to ReduceExposure to Dioxins and Dioxin-like Compounds7. Policy Options to Reduce Exposure to Dioxins and Dioxin-likeCompounds8. Risk-Management Recommendations and Research PrioritiesAppendix A: Data TablesAppendix B: Total Diet Study Report: Dioxin Considerations in FoodsAppendix C: Open Session and Workshop AgendasAppendix D: Committee Member Biographical Sketches