Environmental health risk assessment of dioxin in foods at the two most severe dioxin hot spots in Vietnam


Autoria(s): Tuyet-Hanh, Tran Thi; Minh, Nguyen Hung; Vu-Anh, Le; Dunne, Michael; Toms, Leisa-Maree; Tenkate, Thomas; Thi, Minh-Hue Nguyen; Harden, Fiona
Data(s)

01/07/2015

Resumo

Background Bien Hoa and Da Nang airbases were bulk storages for Agent Orange during the Vietnam War and currently are the two most severe dioxin hot spots. Objectives This study assesses the health risk of exposure to dioxin through foods for local residents living in seven wards surrounding these airbases. Methods This study follows the Australian Environmental Health Risk Assessment Framework to assess the health risk of exposure to dioxin in foods. Forty-six pooled samples of commonly consumed local foods were collected and analyzed for dioxin/furans. A food frequency and Knowledge–Attitude–Practice survey was also undertaken at 1000 local households, various stakeholders were involved and related publications were reviewed. Results Total dioxin/furan concentrations in samples of local “high-risk” foods (e.g. free range chicken meat and eggs, ducks, freshwater fish, snail and beef) ranged from 3.8 pg TEQ/g to 95 pg TEQ/g, while in “low-risk” foods (e.g. caged chicken meat and eggs, seafoods, pork, leafy vegetables, fruits, and rice) concentrations ranged from 0.03 pg TEQ/g to 6.1 pg TEQ/g. Estimated daily intake of dioxin if people who did not consume local high risk foods ranged from 3.2 pg TEQ/kg bw/day to 6.2 pg TEQ/kg bw/day (Bien Hoa) and from 1.2 pg TEQ/kg bw/day to 4.3 pg TEQ/kg bw/day (Da Nang). Consumption of local high risk foods resulted in extremely high dioxin daily intakes (60.4–102.8 pg TEQ/kg bw/day in Bien Hoa; 27.0–148.0 pg TEQ/kg bw/day in Da Nang). Conclusions Consumption of local “high-risk” foods increases dioxin daily intakes far above the WHO recommended TDI (1–4 pg TEQ/kg bw/day). Practicing appropriate preventive measures is necessary to significantly reduce exposure and health risk.

Identificador

http://eprints.qut.edu.au/89175/

Publicador

Elsevier

Relação

DOI:10.1016/j.ijheh.2015.03.014

Tuyet-Hanh, Tran Thi, Minh, Nguyen Hung, Vu-Anh, Le, Dunne, Michael, Toms, Leisa-Maree, Tenkate, Thomas, Thi, Minh-Hue Nguyen, & Harden, Fiona (2015) Environmental health risk assessment of dioxin in foods at the two most severe dioxin hot spots in Vietnam. International Journal of Hygiene and Environmental Health, 218(5), pp. 471-478.

Fonte

Children & Youth Research Centre; School of Clinical Sciences; Faculty of Health; Institute of Health and Biomedical Innovation; School of Public Health & Social Work

Palavras-Chave #111705 Environmental and Occupational Health and Safety #Environmental health risk assessment #Dioxin exposure through foods #Bien Hoa dioxin hot spot #Da nang dioxin hot spot #Vietnam
Tipo

Journal Article