Back to Annual Meeting Page		American Public Health Association 133rd Annual Meeting & Exposition December 10-14, 2005 Philadelphia, PA

Abstract #119733

Robert Lawrence, MD, Edyth H. Schoenrich Professor of Preventive Medicine and Director, Center for a Liveable Future, Johns Hopkins University Bloomberg School of Public Health, 615 N. Wolfe Street, Suite E-2152, Baltimore, MD 21205, (410) 614-4590, rlawrenc@jhsph.edu

Although much progress has been made over the past three decades in reducing the total amount of dioxin and dioxin-like compounds (DLCs) released into the atmosphere, the risk to human health from these compounds persists. Because of their affinity for fats, dioxin and DLCs play an important role in the American diet, which is high in meat and other animal products containing substantial amounts of fat. Over 11 billion pounds of animal fat trimmed from carcasses in slaughterhouses and rendered from offal is returned to animal feed as part of industrialized animal production, allowing dioxin and DLCs to recycle in the food system. This presentation will describe the current status of dioxin and DLCs in the human food chain and propose steps to reduce risk of exposure.

Learning Objectives: After attending the session, participant will be able to

• Describe characteristics of dioxin and dioxin-like compounds making them them of persistent concern in the food chain;
• List 3 health-related concerns from low-level dioxin exposure via food consumption.
• List foods relatively higher in dioxins and DLCs
• Describe how dioxin concerns are related to practices of the animal fat and feed industries.

Keywords: Nutrition, Environment

Related Web page: www.jhsph.edu/Environment

Presenting author's disclosure statement:

I wish to disclose that I have NO financial interests or other relationship with the manufactures of commercial products, suppliers of commercial services or commercial supporters.