Dietary intake of dioxins in Japan in 2016 with time trends since 1998.

Total diet samples collected from seven regions throughout Japan in 2016 were analysed for polychlorinated dibenzo-p-dioxins, polychlorinated dibenzofurans and dioxin-like polychlorinated biphenyls (DL-PCBs), known collectively as dioxins. This led to estimates of the latest dietary intake of these contaminants for the general Japanese population (≥1 year old). The average daily intake of dioxins for a person weighing 50 kg, calculated at non-detected congener concentrations assumed to be equal to zero, was estimated to be 0.54 pg TEQ (toxic equivalents) kg-1 body weight (bw) day-1. This value is well below the tolerable daily intake of 4 pg TEQ kg-1 bw day-1 for dioxins in Japan. The average intake was highest from fish and shellfish, followed by meat and eggs. The TEQ contribution of the fish and shellfish group to the total dietary TEQs was significant (89%). The DL-PCBs accounted for about 67% of the dioxin intake. The latest dioxin intake level was compared with previous estimates from total diet study results obtained annually since 1998 to determine the time trends in the dietary intake of dioxins in Japan. Overall, the average dioxin intake appeared to be decreasing gradually during the period of study. The previous average intakes of dioxins ranged from 0.58 to 1.9 pg TEQ kg-1 bw day-1. The latest average intake was the lowest since 1998 and was about one-third of the average intake in 1998. This decreasing trend in the dietary intake of dioxins was mainly influenced by the decreased dioxin intakes from two food groups, fish and shellfish, and meat and eggs.

Contamination levels of PCDDs, PCDFs and Co-PCBs in commercial baby foods in Japan.

To examine dioxin contamination in commercial baby foods in Japan, congener analyses of polychlorinated dibenzo-p-dioxins (PCDDs), polychlorinated dibenzofurans (PCDFs) and coplanar polychlorinated biphenyls (Co-PCBs) were performed on 102 varieties of baby foods obtained from supermarkets in 2001-2002. The toxic equivalent quantity (TEQ) levels for dioxins in samples ranged from < 0.001 to 0.135 pg-TEQ/g wet weight when undetected or trace levels of congeners were taken as zero. Among 102 samples tested, 26 samples exceeded 0.010 pg-TEQ/g. The highest TEQ value was for "sardine, vegetables" (0.135 pg-TEQ/g), followed by "Japanese radish (daikon), sardine" (0.080 pg-TEQ/g). Thus, dioxins were detected at low levels in baby foods containing animal products such as fishes and/or dairy products.

Recent survey and effects of cooking processes on levels of PCDDs, PCDFs and Co-PCBs in leafy vegetables in Japan.

We report here the latest levels of polychlorinated dibenzo-p-dioxins/polychlorinated dibenzofurans (PCDD/Fs) and coplanar polychlorinated biphenyls (Co-PCBs) in leafy vegetables in Japan as well as the effect of cooking processes on the reduction of these contaminants. Three kinds of leafy vegetables ("komatsuna", lettuce and spinach) from seven districts in Japan in 1998 were analyzed for the 2,3,7,8-chlorine substituted PCDD/Fs and three non-ortho-PCBs (#77, 126 and 169). The mean total TEQ levels (using the WHO-TEFs) in the komatsuna, lettuce and spinach were 0.094, 0.025 and 0.196 pg/g fresh weight, respectively. The TEQ levels are dominated by 2.3,7,8-TCDD, 1,2,3,7,8-PeCDD, 2,3,4,7,8-PeCDF and 3,3',4,4',5-PeCB in many of the samples. For one of these isomers, the 2,4,7,8-PeCDF TEQ levels showed good correlation with the total TEQ levels in the samples (r = 0.957). This suggests that 2,3,4,7,8-PeCDF may be an indicator for dioxin contamination in the analysis of the leafy vegetables. Also, the effects of two cooking processes (washing and washing followed by boiling) on the dioxin levels in two types of spinach samples were investigated. On average, in both samples, the total concentrations of the PCDDs, PCDFs and Co-PCB were reduced to about 38%, 73% and 88% of the initial concentrations by washing. and to 21%, 35%, and 61% of the initial concentrations by washing followed by boiling. The total TEQ levels were reduced to about 30% of the initial TEQ levels by washing followed by boiling. Significant reductions in the TEQ levels were observed in the cooked samples. Thus, the cooking processes may reduce the risk of dioxin intake from the leafy vegetables.