Balancing the risk of dioxins and polychlorinated biphenyls (PCBs) and the benefit of long-chain polyunsaturated fatty acids of the n-3 variety for French fish consumers in western coastal areas

Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment

Volumn 25, Issue 6, 2008, Pages 765-771

  Verger, P ^a   Khalfi, N ^a   Roy, C ^a   Blanchemanche, S ^a   Marette, S ^b   Roosen, J ^a,c  

^a AGROPARISTECH   (France)

^b University of Kiel ^*  (France)

^c UNIVERSITY OF KIEL   (Germany)

Author keywords

Dioxin; Fatty acids; Fish; Polychlorinated biphenyls (PCBs); Risk benefit

Indexed keywords

DIOXIN; OMEGA 3 FATTY ACID; POLYCHLORINATED BIPHENYL; POLYUNSATURATED FATTY ACID;

ARTICLE; EATING HABIT; FEMALE; FISH; FOOD CONTAMINATION; FOOD POISONING; FRANCE; HUMAN; MAJOR CLINICAL STUDY; MALE; MAXIMUM ALLOWABLE CONCENTRATION; NUTRITIONAL VALUE; PRIORITY JOURNAL; RISK ASSESSMENT; RISK BENEFIT ANALYSIS; ADOLESCENT; CONTROLLED STUDY; EATING; FOOD INTAKE; NUTRITIONAL REQUIREMENT; RISK FACTOR; TOXICOLOGY;

ADULT; ANIMALS; DIET SURVEYS; DIOXINS; FATTY ACIDS, OMEGA-3; FEMALE; FISHES; FOOD CONTAMINATION; FOOD HABITS; FRANCE; HUMANS; MALE; NUTRITIONAL REQUIREMENTS; POLYCHLORINATED BIPHENYLS; RISK ASSESSMENT; SEAFOOD;

EID: 46349106250     PISSN: 19440049     EISSN: 19440057     Source Type: Journal    
DOI: 10.1080/02652030701816542     Document Type: Article

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