ARCHIVED - Toxic equivalent (TEQ) concentrations (pg/g whole weight) of dioxin-like chemicals in fatty foods from Total Diet Study in Ottawa, 1995

Code Description TEQ PCDD/F TEQ PCBs Total TEQ
(ppt) (ppt) (ppt)
A01 Milk, whole 0.021 0.012 0.033
A02 Milk, 2% 0.013 0.006 0.019
A03 Milk, 1% 0.007 0.004 0.011
A04 Milk, skim 0.004 0.000 0.004
A05 Evaporated milk, canned 0.030 0.016 0.046
A06 Cream 0.064 0.037 0.101
A07 Ice cream 0.047 0.027 0.074
A08 Yogurt 0.009 0.004 0.013
A09 Cheese, cheddar 0.209 0.090 0.300
A10 Cheese, cottage 0.001 0.013 0.014
A11 Cheese, processed 0.042 0.056 0.098
A12 Butter 0.498 0.307 0.805
B01 Beef, steak 0.059 0.016 0.075
B02 Beef, roast 0.124 0.009 0.134
B03 Beef, ground 0.409 0.049 0.458
B04 Pork, fresh 0.013 0.004 0.017
B05 Pork, cured 0.035 0.004 0.040
B06 Veal 0.006 0.004 0.010
B07 Lamb 0.016 0.013 0.029
B08 Cold cuts, luncheon meat 0.073 0.014 0.087
B09 Luncheon meats, canned 0.007 0.026 0.032
B10 Organ meats 0.047 0.020 0.068
B11 Wieners and sausages 0.067 0.034 0.101
C01 Eggs 0.037 0.010 0.047
C02 Poultry, chicken and turkey 0.002 0.008 0.010
D01 Fish, Marine 0.062 0.149 0.211
D02 Fish, fresh water 0.453 0.692 1.144
D03 Fish, canned 0.015 0.068 0.083
D04 Shellfish 0.039 0.041 0.079
E01 Soups, meat, canned 0.001 0.000 0.001
E04 Soups, dehydrated 0.000 0.001 0.001
I01 Cooking fats and salad oils 0.184 0.022 0.205
I02 Margarine 0.187 0.009 0.196
L03 Dinners, cereal + vegetable + meat 0.003 0.008 0.011
L04 Dinner, vegetable + meat or poultry 0.011 0.006 0.016
L05 Formulae, milk base 0.001 0.001 0.001
L08 Meat, poultry or eggs 0.015 0.012 0.027
M02 Frozen entree 0.002 0.003 0.005
M04 Frozen entree 0.000 0.004 0.004
M06 Frozen dinner 0.002 0.005 0.006
N01 Pizza 0.034 0.022 0.056
N02 French fries 0.045 0.009 0.054
N03 Hamburger 0.106 0.033 0.139
N04 Fishburger 0.012 0.016 0.028
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