Item Details

Dioxins and Dioxin-Like Compounds in the Food Supply [electronic resource]: Strategies to Decrease Exposure

Committee on the Implications of Dioxin in the Food Supply; National Academy of Sciences Staff; Ebook Central - Academic Complete
Format
EBook; Book; Online
Published
Washington : National Academies Press Nov. 2003
Language
English
ISBN
9780309089616, 0309089611 (Trade Paper)
Target Audience
Scholarly & Professional
Summary
Annotation
Description
Mode of access: World wide Web.
Logo for Copyright Not EvaluatedCopyright Not Evaluated
Technical Details
  • Access in Virgo Classic

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    a| Dioxins and Dioxin-Like Compounds in the Food Supply h| [electronic resource]: b| Strategies to Decrease Exposure
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    a| Annotation b| 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.
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    a| Science x| Chemistry x| Inorganic
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    a| National Academy of Sciences Staff.
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