3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology
found in freshwater fish and fish products. Their occurrence
was also observed in meat. A common source of them is also
milk fat. Selection of the highest sums of analytical findings
in 2007 (n = 110) is shown in the Fig. 1. and Fig. 2. The nonfat
samples are logically less contaminated groups concerning
these analytes. The data were used for assessment of
dietary exposure of the population of the Czech Republic
(Fig. 3., Fig. 4.).
Conclusions
As the PCBs can accumulate in animal tissues, the foods
of animal origin are one of the most significant sources of
exposure. Higher exposure doses can be particularly expected
in persons with high intake of animal fats. Hence, the decrease
in consumption of animal fat can significantly contribute
to lowering exposure doses.
Fig. 1. Selection of foods with the highest concentrations of
PCbs (sum of PCb 28, 52, 101, 118, 138, 153, 180) in 2007
Fig. 2. Selection of foods with the highest concentrations of
sum of DDT + DDE + DDD in 2007
The trends in population exposure to DDT isomers and
its analogues (DDD, DDE) and PCBs have been investigated
since 1994. The found results expressed as the dietary exposure
for the average Czech population (considering food
consumption and the culinary factor) did not even reach the
acceptable daily intake for any monitored POPs. The found
exposition doses of individual POPs probably do not present
a serious health risk for the average population of the Czech
Republic. Detailed information about the monitoring can
be found in publications of the national Institute of Public
s693
Fig. 3. The trend of exposure doses for a sum of 7 PCbs (28, 52,
101, 118, 138, 153, 180) since 1996 to 2007
Fig. 4. The trend of exposure to sum DDT (= DDT + DDE + DDD)
since 1996 to 2007
Health in Prague, describing human dietary exposure in the
Czech Republic.
REFEREnCES
1. Ruprich J.: The Health Risk Assessment of Dietary
Exposure to Selected Chemical Substances in year 2002.
national Institute of Public Health, Prague 2003
2. Ruprich J.: Food basket for CR: Exposure Factors – CR
1994 . natinal Institute of Public Health, Prague 1997
3. Ruprich J., Dofková M., KOPřIVA V., Resová D.,
řehůřková I.: Spotřební koš potravin pro ČR. Praha:
SZU Praha, 2000.
4. Ruprich J., et al.: Zdravotní důsledky zátěže lidského
organizmu cizorodými látkami z potravinových řetězců
v roce 2005: Státní zdravotní ústav Praha, 2006. hppt://
www.chpr.szu.cz/monitor/tds05c/tds05c.htm
5. řehůřková I.: Cent. Eur. J. Publ. Health 10, 174 (2002).