ARCHIVED - Concentrations (ppt, based on wet wt.) of polybrominated biphenyl ethers (PBDEs) from Total Diet Study in Vancouver, 2002

Code Description Concentration (ppt)
A01 Whole milk 3.39
A02 2% milk 0.11
A03 1% milk 0.15
A04 Skim milk 0.01
A05 Evaporated milk, canned 0.02
A06 Cream 20.81
A07 Ice cream 18.35
A08 Yogurt 8.47
A09 Cheddar cheese 94.9
A10 Cottage cheese 0.5
A11 Processed cheese 81.4
A12 Butter 264.5
B01 Beef steak 46.2
B02 Beef roast 25.3
B03 Ground beef 120.8
B04 Fresh pork 40.8
B05 Pork cured 169.2
B06 Veal 205.7
B07 Lamb 39.6
B08 Cold cuts 217.4
B09 Luncheon meat, canned 248.4
B10 Organ meats 19.2
B11 Wieners 163.2
C01 Eggs 79.6
C02 Poultry 37.7
C03 Liver pate 244.8
D01 Marine fish 1164.9
D02 Fresh water fish 1461.9
D03 Canned fish 36.3
D04 Shell fish 58
E01 Soups, meat, canned 5.5
E03 Soups, broth, canned 0.2
E04 Soups, dehydrated 1.3
I01 Cooking fat and salad oils 121.4
I02 Margarine 4.4
I04 Mayonnaise 96.7
J01 Chocolate bars 189.7
L03 Dinner, cereal + vegetable + meat 45.2
L04 Dinner, meat or poultry + vegetable 16
L05 Formulae, milk base 0.3
L06 Formulae, soya base 1.1
L08 Meat, poultry or eggs 57.6
M02 Frozen entrée 47.1
N01 Pizza 274.9
N02 French fries 35.6
N03 Hamburger 58.5
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