ARCHIVED - Toxic equivalent (TEQ) concentrations (pg/g whole weight) of dioxin-like chemicals in fatty foods from Total Diet Study in Calgary, 1999

Code Description TEQ PCDD/F TEQ PCBs Total TEQ
(ppt) (ppt) (ppt)
A01 Milk, whole 0.018 0.003 0.022
A02 Milk, 2% 0.010 0.002 0.012
A03 Milk, 1% 0.000 0.001 0.001
A04 Milk, skim 0.001 0.000 0.001
A05 Evaporated milk, canned 0.029 0.006 0.035
A06 Cream 0.085 0.009 0.094
A07 Ice cream 0.053 0.013 0.066
A08 Yogurt 0.000 0.000 0.000
A09 Cheese, cheddar 0.076 0.035 0.111
A10 Cheese, cottage 0.015 0.002 0.017
A11 Cheese, processed 0.100 0.030 0.130
A12 Butter 0.788 0.054 0.842
B01 Beef, steak 0.026 0.005 0.030
B02 Beef, roast 0.040 0.004 0.044
B03 Beef, ground 0.180 0.014 0.194
B04 Pork, fresh 0.022 0.002 0.023
B05 Pork, cured 0.020 0.003 0.023
B06 Veal 0.004 0.000 0.004
B07 Lamb 0.021 0.003 0.025
B08 Cold cuts, luncheon meat 0.029 0.004 0.033
B09 Luncheon meats, canned 0.007 0.010 0.017
B10 Organ meats 0.169 0.000 0.169
B11 Wieners and sausages 0.103 0.011 0.114
C01 Eggs 0.131 0.010 0.141
C02 Poultry, chicken and turkey 0.013 0.004 0.017
D01 Fish, Marine 0.003 0.043 0.046
D02 Fish, fresh water 0.189 0.283 0.472
D03 Fish, canned 0.025 0.048 0.073
D04 Shellfish 0.041 0.032 0.074
E01 Soups, meat, canned 0.001 0.001 0.001
E04 Soups, dehydrated 0.000 0.000 0.000
I01 Cooking fats and salad oils 0.036 0.000 0.036
I02 Margarine 0.016 0.000 0.017
L03 Dinners, cereal + vegetable + meat 0.022 0.006 0.028
L04 Dinner, vegetable + meat or poultry 0.031 0.015 0.046
L05 Formulae, milk base 0.006 0.000 0.006
L08 Meat, poultry or eggs 0.000 0.000 0.000
M02 Frozen entree 0.003 0.002 0.005
M04 Frozen entree 0.003 0.000 0.003
M06 Frozen dinner 0.004 0.005 0.010
N01 Pizza 0.131 0.012 0.144
N02 French fries 0.017 0.005 0.022
N03 Hamburger 0.060 0.011 0.071
N04 Fishburger 0.003 0.000 0.003
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