ARCHIVED - Toxic equivalent (TEQ) concentrations (pg/g whole weight) of dioxin-like chemicals in fatty foods from Total Diet Study in Toronto, 1992

Code Description TEQ concentration (pg/g whole wt)
A01 Whole milk 0.072
A02 2% milk 0.077
A03 1% milk 0.035
A04 Skim milk 0.009
A05 Evaporated milk 0.043
A06 Cream 0.144
A07 Ice cream 0.190
A08 Yogurt 0.036
A09 Cheddar cheese 0.388
A10 Cottage cheese 0.056
A11 Processed cheese 0.232
A12 Butter 0.925
B01 Beef steak 0.193
B02 Beef roast 0.100
B03 Ground beef 0.385
B04 Pork, fresh 0.034
B05 Pork, cured 0.053
B06 Veal 0.039
B07 Lamb 0.063
B08 Cold cuts 0.130
B09 Lunch meat, canned 0.077
B10 Organ meat 0.322
B11 Wieners 0.340
C01 Eggs 0.806
C02 Poultry 0.075
D01 Marine fish 0.276
D02 Freshwater fish 0.619
D03 Fish, canned 0.171
D04 Shell fish 0.109
E01 Meat soup 0.013
E04 Dehydrated soup 0.010
I01 Cooking fat 0.442
I02 Margarine 0.222
L03 Baby dinner 0.030
L04 Baby dinner 0.018
L05 Formula milk 0.015
L08 Baby food, meat 0.082
M02 Frozen entree 0.024
M04 Frozen entree 0.026
M06 Frozen dinner 0.035
N01 Pizza 0.128
N02 French fries 0.130
N03 Hamburger 0.183
N04 Fishburger 0.102
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