Dietary exposure assessment of spanish citizens to hexabromocyclododecane through the diet

A study was performed to assess exposure of the Spanish population to hexabromocyclododecane (HBCD). Based on consumption data statistics, food items from six food groups, i.e., fish and seafood, meat, animal fat, dairy products, eggs, and vegetable oils, were sampled and analyzed for HBCD followed by per capita intake calculations. The highest levels of HBCD were found in the fish and seafood samples (mean value of 11.6 ng/g lw), followed by meat samples (mean value of 2.68 ng/g lw), eggs (mean value of 1.75 ng/g lw), dairy products (mean value of 0.78 ng/g lw), animal fat (mean value of 0.74 ng/g lw), and vegetable oils (mean value of 0.45 ng/g lw). The daily ingestion rate of HBCD was estimated at 2.58 ng (kg of body weight)^-1 day^-1. HBCD mainly came from fish and seafood (56%), but also dairy products (14%) and meat (12%) contributed.