Flame retardant levels in fatty foods higher than thought

September 6, 2004, as reported by just-food.com: Flame retardants levels in U.S. foods are higher than previously thought according to a survey of U.S. supermarkets. The survey measured the levels of polybrominated diphenyl ethers (PBDEs) in fatty foods.

Thirty-two samples were taken from well-known brands in three major Dallas supermarkets and tested by Researchers from the University of Texas and the U.S. Environmental Protection Agency. Results showed significant levels of the flame retardants in all food containing animal fats. Fish was the most contaminated, followed by meat and dairy products.

Researchers found a salmon fillet contaminated at approximately 3,000 parts per trillion (ppt) - the highest level in a similar Spanish study was 340 ppt. Meat levels were twice as high as Spanish samples. Used in plastics, textiles and electronics, PBDEs have been linked with cancer, endocrine disruption and brain impairment in laboratory rodents.

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