ARCHIVED - Toxic equivalent (TEQ) concentrations (pg/g whole weight) of dioxin-like chemicals in fatty foods from Total Diet Study in Toronto, 1996

Code Description TEQ PCDD/F TEQ PCBs Total TEQ
(ppt) (ppt) (ppt)
A01 Milk, whole 0.019 0.016 0.035
A02 Milk, 2% 0.006 0.008 0.015
A03 Milk, 1% 0.000 0.004 0.004
A04 Milk, skim 0.000 0.001 0.001
A05 Evaporated milk, canned 0.027 0.012 0.039
A06 Cream 0.051 0.032 0.083
A07 Ice cream 0.041 0.026 0.067
A08 Yogurt 0.036 0.005 0.041
A09 Cheese, cheddar 0.120 0.071 0.190
A10 Cheese, cottage 0.001 0.009 0.010
A11 Cheese, processed 0.041 0.058 0.099
A12 Butter 0.474 0.316 0.790
B01 Beef, steak 0.052 0.026 0.078
B02 Beef, roast 0.030 0.012 0.042
B03 Beef, ground 0.162 0.041 0.202
B04 Pork, fresh 0.001 0.002 0.003
B05 Pork, cured 0.002 0.003 0.005
B06 Veal 0.187 0.048 0.236
B07 Lamb 0.005 0.007 0.011
B08 Cold cuts, luncheon meat 0.028 0.015 0.043
B09 Luncheon meats, canned 0.037 0.033 0.070
B10 Organ meats 0.221 0.017 0.237
B11 Wieners and sausages 0.197 0.050 0.247
C01 Eggs 0.090 0.016 0.107
C02 Poultry, chicken and turkey 0.039 0.008 0.047
D01 Fish, Marine 0.000 0.083 0.083
D02 Fish, fresh water 0.129 0.200 0.329
D03 Fish, canned 0.067 0.114 0.181
D04 Shellfish 0.000 0.019 0.019
E01 Soups, meat, canned 0.001 0.001 0.002
E04 Soups, dehydrated 0.000 0.000 0.000
I01 Cooking fats and salad oils 0.053 0.000 0.053
I02 Margarine 0.005 0.021 0.027
L03 Dinners, cereal + vegetable + meat 0.000 0.002 0.002
L04 Dinner, vegetable + meat or poultry 0.027 0.012 0.039
L05 Formulae, milk base 0.001 0.000 0.001
L08 Meat, poultry or eggs 0.030 0.015 0.045
M02 Frozen entree 0.000 0.000 0.000
M04 Frozen entree 0.000 0.000 0.000
M06 Frozen dinner 0.000 0.009 0.009
N01 Pizza 0.009 0.018 0.027
N02 French fries 0.008 0.007 0.015
N03 Hamburger 0.032 0.018 0.050
N04 Fishburger 0.001 0.008 0.009
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