Dioxins in Livestock Products: Sources, Bioaccumulation, and Health Impacts

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F24%3A43926060" target="_blank" >RIV/62156489:43210/24:43926060 - isvavai.cz</a>

Výsledek na webu

<a href="https://doi.org/10.31727/m.26.5.2" target="_blank" >https://doi.org/10.31727/m.26.5.2</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.31727/m.26.5.2" target="_blank" >10.31727/m.26.5.2</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Dioxins in Livestock Products: Sources, Bioaccumulation, and Health Impacts

Popis výsledku v původním jazyce

Dioxins, a group of persistent organic pollutants, are highly toxic, resistant to degradation, and primarily enter the environment through industrial processes. They include polychlorinated dibenzo-p-dioxins (PCDDs), dibenzofurans (PCDFs), and dioxin-like polychlorinated biphenyls (DL-PCBs). Dioxins accumulate in fatty tissues of animals and humans due to their lipophilic nature, posing significant health risks, including cancer, reproductive, and developmental issues. Contaminated food, particularly from livestock production like dairy and meat products as well as fish are the primary route of human exposure. Studies show that dioxin levels in livestock depend on factors such as feed contamination and exposure duration. Cattle, sheep, and goats which are exposed to contaminated soil during grazing are particularly vulnerable. Studies have found that dioxins concentrate in liver and fat, with higher sequestration in the liver. Due to their lipophilic nature, dioxins bind to fat tissue and bioaccumulate in the bodies of animals and humans, leading to prolonged exposure. Human exposure is primarily through the consumption of animal products, with dietary intake accounting for 90-95 % of dioxin exposure. Food processing, particularly high-temperature cooking and fat removal can reduce dioxin content, although some congeners may persist. Regulatory measures have significantly reduced industrial dioxin emissions, but environmental persistence and bioaccumulation remain challenges. The European Union has set strict limits on dioxin levels in food to protect public health, with ongoing research focused on reducing exposure through improved agricultural practices and food processing methods.

Název v anglickém jazyce

Dioxins in Livestock Products: Sources, Bioaccumulation, and Health Impacts

Popis výsledku anglicky

Dioxins, a group of persistent organic pollutants, are highly toxic, resistant to degradation, and primarily enter the environment through industrial processes. They include polychlorinated dibenzo-p-dioxins (PCDDs), dibenzofurans (PCDFs), and dioxin-like polychlorinated biphenyls (DL-PCBs). Dioxins accumulate in fatty tissues of animals and humans due to their lipophilic nature, posing significant health risks, including cancer, reproductive, and developmental issues. Contaminated food, particularly from livestock production like dairy and meat products as well as fish are the primary route of human exposure. Studies show that dioxin levels in livestock depend on factors such as feed contamination and exposure duration. Cattle, sheep, and goats which are exposed to contaminated soil during grazing are particularly vulnerable. Studies have found that dioxins concentrate in liver and fat, with higher sequestration in the liver. Due to their lipophilic nature, dioxins bind to fat tissue and bioaccumulate in the bodies of animals and humans, leading to prolonged exposure. Human exposure is primarily through the consumption of animal products, with dietary intake accounting for 90-95 % of dioxin exposure. Food processing, particularly high-temperature cooking and fat removal can reduce dioxin content, although some congeners may persist. Regulatory measures have significantly reduced industrial dioxin emissions, but environmental persistence and bioaccumulation remain challenges. The European Union has set strict limits on dioxin levels in food to protect public health, with ongoing research focused on reducing exposure through improved agricultural practices and food processing methods.

Druh

J_ost - Ostatní články v recenzovaných periodicích

CEP obor

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OECD FORD obor

40301 - Veterinary science

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2024

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Meso

ISSN

1332-0025

e-ISSN

1848-8323

Svazek periodika

26

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

HR - Chorvatská republika

Počet stran výsledku

11

Strana od-do

408-418

Kód UT WoS článku

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EID výsledku v databázi Scopus

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