Dietary intake of polychlorinated dibenzo-p-dioxins and dibenzofurans (PCDD/Fs) by a population living in the vicinity of a hazardous waste incinerator. Assessment of the temporal trend

The concentrations of polychlorinated dibenzo-p-dioxins and polychlorinated dibenzofurans (PCDD/Fs) were determined in a number of foodstuffs purchased in various locations near a hazardous waste incinerator (HWI) in Tarragona County (Catalonia, Spain). The dietary intake of PCDD/Fs by the population of the area under potential influence of the HWI was subsequently estimated. The results were compared with previous surveys performed in the same area in 1998 (baseline), 2002 and 2006. In the present study, the highest WHO-TEQ corresponded to industrial bakery (0.183 ng/kg wet weight, ww), followed by fish (0.156 ng/kg ww), oils and fats (0.112 ng/kg fat weight), and seafood (0.065 ng/kg ww). In contrast, the lowest values were observed in pulses and tubers (0.003 ng/kg ww), and cereals and fruits (0.004 ng/kg ww). The dietary intake of PCDD/Fs by the general population was 33.1 pg WHO-TEQ/day, having fish and seafood (11.6 pg WHO-TEQ), oils and fats (4.61 pg WHO-TEQ), dairy products (3.79 pg WHO-TEQ), and industrial bakery (3.49 pg WHO-TEQ) as the groups showing the highest contribution to the total TEQ. The lowest daily contributions corresponded to pulses (0.08 pg WHO-TEQ) and tubers (0.25 pg WHO-TEQ). This intake was considerably lower than that found in the baseline study, 210.1 pg I-TEQ/day, and also notably lower than that found in the 2002 survey (59.6 pg I-TEQ/day), but slightly higher than the intake estimated in the 2006 survey, 27.8 pg WHO-TEQ/day. The results of this study show that any increase potentially found in the biological monitoring of the general population living in the area under evaluation should not be attributed to dietary exposure to PCDD/Fs.

► Dietary exposure to PCDD/Fs in the vicinity of a HWI decreased considerable during the last 14 years.
► Daily intakes of PCDD/Fs for different age/gender groups of the general population are notably lower than the TDI.
► Fish and seafood, oils and fats, and dairy products, are the food groups showing the highest contribution to total TEQ.