| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5854586 | International Journal of Hygiene and Environmental Health | 2015 | 8 Pages |
Abstract
Consumption of local “high-risk” foods increases dioxin daily intakes far above the WHO recommended TDI (1-4 pg TEQ/kg bw/day). Practicing appropriate preventive measures is necessary to significantly reduce exposure and health risk.
Keywords
Related Topics
Life Sciences
Environmental Science
Health, Toxicology and Mutagenesis
Authors
Tran Thi Tuyet-Hanh, Nguyen Hung Minh, Le Vu-Anh, Michael Dunne, Leisa-Maree Toms, Thomas Tenkate, Minh-Hue Nguyen Thi, Fiona Harden,