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Food and Nutrition
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 |
