Levels of mixed-halogenated dioxins in food are not a health concern, according to the government’s expert Committee on Toxicity (COT). Other experts believe more information is needed.
The COT was asked to assess the results of a Food Standards Agency (FSA) study that measured for the first time mixed-halogenated dioxins, which contain chlorine and bromine, in food.
The term ‘dioxins’ refers to polychlorinated dibenzodioxins and polychlorinated dibenzofurans. They are a family of persistent organochlorine contaminants produced as a by-product of combustion and chemical processes. They have potent adverse health effects and most human exposure comes through food.