Polybrominated diphenyl ether (PBDE) levels in fruit, vegetables, and food of vegetable origin purchased in the United States

Abstract

Polybrominated diphenyl ether (PBDE) flame retardants have been increasing exponentially in the US general population in recent decades. PBDEs are persistent organic pollutants (POPs) and thus are toxic, persistent, and bioaccumulative. Levels in human blood and milk are markedly higher in North America than Europe. Food is a major route of intake. Typically higher levels of PBDEs are found in food of animal origin including fish, meat, and dairy products. Currently, there are no published data on the levels of PBDE in US fruits, vegetables, or food of vegetable origin. This study was conducted to study PBDE contamination in US fruits, vegetables, and food of vegetable origin; compare with levels in US fish, meat, and dairy products and with levels in vegetables in other countries. This is a follow-up study of our previously reported studies on PBDE levels in US food of animal origin. Of 14 food samples collected in Dallas, Texas, the total sum of five PBDE congeners, Σ5 PBDE, ranged from 2.6 to 90 pg g⁻¹ or parts per trillion (ppt) wet weight (ww). The median and mean concentrations of 14 individual samples were 11.2 pg g⁻¹ and 19.5 pg g⁻¹, respectively. The highest PBDE level was observed in wheat bread (90 pg g⁻¹) and lowest in soy milk (2.6 pg g⁻¹). Median PBDE levels of vegetables (11.2 pg g⁻¹) are low compared to our previously measured median PBDE levels of fish (616 pg g⁻¹), meat (190 pg g⁻¹) and dairy products (32 pg g⁻¹). PBDE levels in this study were found to have intermediate values compared to fruit and vegetable levels reported from other countries.

Keywords:

• polybrominated diphenyl ethers (PBDEs)
• fruit
• vegetables
• meat
• fish
• dairy
• food
• United States

Acknowledgment

This study was funded by the Gustavus and Louise Pfeiffer Research Foundation, which is gratefully acknowledged.