PMID- 18620413
OWN - NLM
STAT- MEDLINE
DCOM- 20081006
LR  - 20121115
IS  - 1520-5118 (Electronic)
IS  - 0021-8561 (Linking)
VI  - 56
IP  - 16
DP  - 2008 Aug 27
TI  - Cooking decreases observed perfluorinated compound concentrations in fish.
PG  - 7551-9
LID - 10.1021/jf800827r [doi]
AB  - Dietary intake is a major route of exposure to perfluorinated compounds (PFCs). 
      Although fish and seafood contribute significantly to total dietary exposure to 
      these compounds, there is uncertainty with respect to the effect of cooking on 
      PFC concentrations in these foods. Eighteen fish species purchased from markets 
      in Toronto, Mississauga, and Ottawa, Canada were analyzed for 
      perfluorooctanesulfonamide (PFOSAs)-based fluorochemicals and perfluorinated 
      acids (PFAs) in raw and cooked (baked, boiled, fried) samples. Of 17 analytes, 
      perfluorooctanesulfonic acid (PFOS) was detected most frequently; concentrations 
      ranged from 0.21 to 1.68 ng/g ww in raw and cooked samples. PFOSAs were detected 
      only in scallops at concentrations ranging from 0.20 ng/g ww to 0.76 ng/g ww. 
      Total concentrations of PFAs in samples were 0.21 to 9.20 ng/g ww, respectively, 
      consistent with previous studies. All cooking methods reduced PFA concentrations. 
      Baking appeared to be the most effective cooking method; after baking samples for 
      15 min at 163 C (325 degrees F), PFAs were not detected in any of the samples. 
      The margin of exposures (MOE) between the toxicological points of reference and 
      the dietary intake of perfluorocarboxylates (PFCAs) and PFOS in fish and seafood 
      muscle tissue were greater than 4 orders of magnitude. This indicates that 
      reducing consumption of fish muscle tissue is not warranted on the basis of PFC 
      exposure concerns at the reported levels of contamination, even for high fish 
      consuming populations.
FAU - Del Gobbo, Liana
AU  - Del Gobbo L
AD  - Environmental Chemistry Research Group, Department of Geography, University of 
      Toronto, 100 St. George Street, Toronto, Ontario, Canada M5S 3G3.
FAU - Tittlemier, Sheryl
AU  - Tittlemier S
FAU - Diamond, Miriam
AU  - Diamond M
FAU - Pepper, Karen
AU  - Pepper K
FAU - Tague, Brett
AU  - Tague B
FAU - Yeudall, Fiona
AU  - Yeudall F
FAU - Vanderlinden, Loren
AU  - Vanderlinden L
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
DEP - 20080712
PL  - United States
TA  - J Agric Food Chem
JT  - Journal of agricultural and food chemistry
JID - 0374755
RN  - 0 (Fluorocarbons)
RN  - 0 (Sulfonamides)
RN  - 80AM718FML (perfluorooctanesulfonamide)
SB  - IM
MH  - Animals
MH  - *Fishes
MH  - Fluorocarbons/*analysis
MH  - Food Contamination/analysis
MH  - *Hot Temperature
MH  - Meat/analysis
MH  - Muscles/chemistry
MH  - Seafood/*analysis
MH  - Sulfonamides/*analysis
EDAT- 2008/07/16 09:00
MHDA- 2008/10/07 09:00
CRDT- 2008/07/16 09:00
PHST- 2008/07/16 09:00 [pubmed]
PHST- 2008/10/07 09:00 [medline]
PHST- 2008/07/16 09:00 [entrez]
AID - 10.1021/jf800827r [doi]
PST - ppublish
SO  - J Agric Food Chem. 2008 Aug 27;56(16):7551-9. doi: 10.1021/jf800827r. Epub 2008 
      Jul 12.