ARCHIVED - Concentrations (ppt, based on wet wt.) of polybrominated biphenyl ethers (PBDEs) from Total Diet Study in Vancouver, 2002

Code	Description	Concentration (ppt)
A01	Whole milk	3.39
A02	2% milk	0.11
A03	1% milk	0.15
A04	Skim milk	0.01
A05	Evaporated milk, canned	0.02
A06	Cream	20.81
A07	Ice cream	18.35
A08	Yogurt	8.47
A09	Cheddar cheese	94.9
A10	Cottage cheese	0.5
A11	Processed cheese	81.4
A12	Butter	264.5
B01	Beef steak	46.2
B02	Beef roast	25.3
B03	Ground beef	120.8
B04	Fresh pork	40.8
B05	Pork cured	169.2
B06	Veal	205.7
B07	Lamb	39.6
B08	Cold cuts	217.4
B09	Luncheon meat, canned	248.4
B10	Organ meats	19.2
B11	Wieners	163.2
C01	Eggs	79.6
C02	Poultry	37.7
C03	Liver pate	244.8
D01	Marine fish	1164.9
D02	Fresh water fish	1461.9
D03	Canned fish	36.3
D04	Shell fish	58
E01	Soups, meat, canned	5.5
E03	Soups, broth, canned	0.2
E04	Soups, dehydrated	1.3
I01	Cooking fat and salad oils	121.4
I02	Margarine	4.4
I04	Mayonnaise	96.7
J01	Chocolate bars	189.7
L03	Dinner, cereal + vegetable + meat	45.2
L04	Dinner, meat or poultry + vegetable	16
L05	Formulae, milk base	0.3
L06	Formulae, soya base	1.1
L08	Meat, poultry or eggs	57.6
M02	Frozen entrée	47.1
N01	Pizza	274.9
N02	French fries	35.6
N03	Hamburger	58.5

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