Department of Chemistry
Perfluorinated compounds in seafood from coastal areas in China
Diet is an important source of perfluorinated compound (PFC) exposure and seafood is an important diet component for coastal populations. Therefore, it is necessary to monitor the concentrations of PFCs in seafood. In this study, we measured thirteen PFCs in 47 fatty fish and 45 shellfish samples collected from six coastal provinces in China (Liaoning, Shandong, Jiangsu, Zhejiang, Fujian, and Guangdong), using an ultra-performance liquid chromatography and tandem mass spectrometry (UPLC-MS/MS). Perfluorooctanesulfonate (PFOS) was the dominant PFC in fatty fish which accounted for 38% of total PFCs, whereas perfluoroctanoic acid (PFOA) was the predominant PFC in shellfish. Concentrations of PFOS were ranged from less than 1.4 to 1627. pg/g wet weight in fatty fish, with the highest concentration in red drum from Jiangsu. Concentrations of PFOA in shellfish ranged from less than 5.4 to 7543. pg/g wet weight, with the maximum concentration found in briny clam also from Jiangsu. Compared with other studies, the PFC levels in seafood collected from our studied areas are relatively low. The estimated dietary intakes (EDI, pg/kg body weight /day) of PFOA, PFOS and total PFCs for the reference man (63. kg body weight) were calculated by multiplying the mean concentrations (pg/g wet weight) of PFOA, PFOS and total PFCs in six coastal provinces with the daily consumption data (g/day) from the fourth Chinese total diet study carried out in 2007. The highest EDI of PFOS and PFOA were found to be 694. pg/kg body weight/day and 914. pg/kg body weight/day in Guangdong and Jiangsu, respectively. However, the highest EDI of total PFCs was found in Fujian at 2513. pg/kg body weight/day. The EDI from seafood is much lower than the tolerable daily intake (TDI) recommended by the European Food Safety Authority in 2008 indicating low health risk of PFC exposure via eating seafood among the coastal populations in China. © 2011 Elsevier Ltd.
Dietary intake, Fatty fish, Perfluorinated compounds, Shellfish
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Wu, Y., Wang, Y., Li, J., Zhao, Y., Guo, F., Liu, J., & Cai, Z. (2012). Perfluorinated compounds in seafood from coastal areas in China. Environment International, 42, 67-71. https://doi.org/10.1016/j.envint.2011.04.007