ARCHIVED - Toxic equivalent (TEQ) concentrations (pg/g whole weight) of dioxin-like chemicals in fatty foods from Total Diet Study in Whitehorse, 1998

Code Description TEQ PCDD/F TEQ PCBs Total TEQ
(ppt) (ppt) (ppt)
A01 Milk, whole 0.014 0.002 0.016
A02 Milk, 2% 0.015 0.002 0.017
A03 Milk, 1% 0.010 0.000 0.010
A04 Milk, skim 0.000 0.000 0.000
A05 Evaporated milk, canned 0.013 0.009 0.022
A06 Cream 0.015 0.021 0.036
A07 Ice cream 0.047 0.024 0.071
A08 Yogurt 0.074 0.011 0.085
A09 Cheese, cheddar 0.205 0.045 0.250
A10 Cheese, cottage 0.030 0.003 0.032
A11 Cheese, processed 0.134 0.062 0.196
A12 Butter 0.584 0.104 0.688
B01 Beef, steak 0.034 0.005 0.040
B02 Beef, roast 0.042 0.009 0.051
B03 Beef, ground 0.152 0.016 0.167
B04 Pork, fresh 0.015 0.005 0.021
B05 Pork, cured 0.036 0.009 0.045
B06 Veal n/a n/a n/a
B07 Lamb 0.275 0.006 0.281
B08 Cold cuts, luncheon meat 0.040 0.010 0.050
B09 Luncheon meats, canned 0.011 0.013 0.024
B10 Organ meats 0.146 0.014 0.161
B11 Wieners and sausages 0.092 0.039 0.131
C01 Eggs 0.161 0.016 0.177
C02 Poultry, chicken and turkey 0.006 0.005 0.011
D01 Fish, Marine 0.030 0.122 0.152
D02 Fish, fresh water 0.153 0.264 0.416
D03 Fish, canned 0.133 0.093 0.226
D04 Shellfish 0.045 0.057 0.103
E01 Soups, meat, canned 0.037 0.000 0.037
E04 Soups, dehydrated n/a n/a n/a
I01 Cooking fats and salad oils 0.117 0.000 0.117
I02 Margarine 0.006 0.005 0.011
L03 Dinners, cereal + vegetable + meat 0.004 0.002 0.006
L04 Dinner, vegetable + meat or poultry 0.015 0.015 0.030
L05 Formulae, milk base 0.001 0.000 0.002
L08 Meat, poultry or eggs n/a n/a n/a
M02 Frozen entree n/a n/a n/a
M04 Frozen entree 0.019 0.006 0.025
M06 Frozen dinner 0.016 0.006 0.021
N01 Pizza 0.052 0.016 0.069
N02 French fries 0.017 0.002 0.019
N03 Hamburger 0.058 0.007 0.065
N04 Fish burger 0.004 0.007 0.011

n/a: not available

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