A global database of polybrominated diphenyl ether flame retardant congeners in foods and supplements

• Published in: Journal of food composition and analysis Vol. 69; pp. 171 - 188
• Main Authors: Boucher, Beatrice A., Ennis, Julie K., Tsirlin, Dina, Harris, Shelley A.
• Format: Journal Article
• Language: English
• Published: Elsevier Inc 01.06.2018
• Subjects: dairy products; diet; Dietary supplements; eggs; Environmental exposure; Fatty acids; fatty fish; fish oils; Flame retardants; Food analysis; food availability; Food composition; Food contamination; geometry; Halogenated diphenyl ethers; health effects assessments; lean fish; lipids; liver; Omega-3; Polybrominated diphenyl ethers; poultry; poultry meat; poultry skin; red meat; Risk assessment; shellfish; Food contamination; Flame retardants; Food analysis; PBDE-153 (PubChem CID: 155166); FFQ; PBDE-100 (PubChem CID: 154083); Halogenated diphenyl ethers; PBDE; Risk assessment; PBDE-99 (PubChem CID: 36159); Food composition; PBDE-183 (PubChem CID: 15509899); PBDE-66 (PubChem CID: 15509893); LOD; Environmental exposure; PBDE-47 (PubChem CID: 95170); Dietary supplements; PBDE-28 (PubChem CID: 12110098); PBDE-209 (PubChem CID: 14410); Omega-3; Fatty acids; PBDE-85 (PubChem CID: 177368); PBDE-154 (PubChem CID: 15509898); Polybrominated diphenyl ethers; PBDE-17 (PubChem CID: 14274807)
• ISSN: 0889-1575; 1096-0481
• DOI: 10.1016/j.jfca.2017.12.001

•Novel global database of congener-specific PBDE levels in foods and supplements.•High levels in supplements, poultry liver, poultry fat challenge usual fish focus.•Moderate and low PBDE foods may be key sources in non-fish consumers, vegetarians.•Differentiating PBDE items in dietary tools will improve diet and risk assessments.•Data gaps for high and moderate PBDE sources will help prioritise analytic effort. Polybrominated diphenyl ether (PBDE) flame retardants contaminate the food supply yet health effects are uncertain. A global PBDE database was developed to improve diet and disease risk assessments. Congener-specific data from 2002 to 2015 were extracted from 86 articles into a source database representing 32 countries. Geometric mean PBDE concentrations for foods and supplements were derived for 11 congeners individually and combined, and used to calculate means for 27 dietary groups (pg/g ww). Dark or oily fish had the highest data availability, followed by shellfish, eggs, dairy products and dairy fats. Data were less available for white or lean fish, red meat, poultry meat, processed meats, fish oil supplements; 17 groups had very limited data. At the group level, mean ∑11PBDE was extremely high for fish oil supplements (13,862 pg/g) and high for most aquatic groups (462–837 pg/g), poultry liver, poultry fat (1045–1860 pg/g). Moderate groups included white or lean fish, poultry meat, poultry skin, eggs, baked products, red meat fat, red meat liver (115–414 pg/g). Dairy and plant groups had low PBDE concentrations. ∑11PBDE variability was high within most aquatic groups. This database supports assessment of dietary PBDE in multiple jurisdictions and identifies important sources for dietary tool inclusion and analyses.