%0 Journal Article
%T Cancer and non-cancer health effects from food contaminant exposures for children and adults in California: a risk assessment
%A Rainbow Vogt
%A Deborah Bennett
%A Diana Cassady
%A Joshua Frost
%A Beate Ritz
%A Irva Hertz-Picciotto
%J Environmental Health
%D 2012
%I BioMed Central
%R 10.1186/1476-069x-11-83
%X We estimated exposure to multiple food contaminants based on dietary data from preschool-age children (2¨C4 years, n=207), school-age children (5¨C7 years, n=157), parents of young children (n=446), and older adults (n=149). We compared exposure estimates for eleven toxic compounds (acrylamide, arsenic, lead, mercury, chlorpyrifos, permethrin, endosulfan, dieldrin, chlordane, DDE, and dioxin) based on self-reported food frequency data by age group. To determine if cancer and non-cancer benchmark levels were exceeded, chemical levels in food were derived from publicly available databases including the Total Diet Study.Cancer benchmark levels were exceeded by all children (100%) for arsenic, dieldrin, DDE, and dioxins. Non-cancer benchmarks were exceeded by >95% of preschool-age children for acrylamide and by 10% of preschool-age children for mercury. Preschool-age children had significantly higher estimated intakes of 6 of 11 compounds compared to school-age children (p<0.0001 to p=0.02). Based on self-reported dietary data, the greatest exposure to pesticides from foods included in this analysis were tomatoes, peaches, apples, peppers, grapes, lettuce, broccoli, strawberries, spinach, dairy, pears, green beans, and celery.Dietary strategies to reduce exposure to toxic compounds for which cancer and non-cancer benchmarks are exceeded by children vary by compound. These strategies include consuming organically produced dairy and selected fruits and vegetables to reduce pesticide intake, consuming less animal foods (meat, dairy, and fish) to reduce intake of persistent organic pollutants and metals, and consuming lower quantities of chips, cereal, crackers, and other processed carbohydrate foods to reduce acrylamide intake.Food may be the primary route of exposure to contaminants from multiple chemical classes such as metals (mercury, lead, arsenic), persistent organic pollutants (POPs) (dioxin, DDT, dieldrin, chlordane), and pesticides (chlorpyrifos, permethrin, endosul
%K Dietary toxic exposure prevention
%K Nutritional toxicology
%K Organic food
%K Cancer risk
%K Chemical contaminants in food
%U http://www.ehjournal.net/content/11/1/83