Track topics on Twitter Track topics that are important to you
Chlorinated paraffins (CPs) are industrial chemicals that are produced in large quantities and used globally. Human exposure to CPs is primarily through dietary intake, especially from animal-derived food products. Even so, there is little information regarding CP concentrations in dairy products. In this study, raw samples of cow milk were collected from various regions in China within the Neimenggu (n = 10), Hebei (n = 9), Shandong (n = 10), Henan (n = 10) and Hubei (n = 9) provinces. The mean concentrations of short chain CPs (SCCPs) and medium chain CPs (MCCPs) in the milk samples from industrial areas (1670 and 190 ng/g lipid, respectively) were higher than those from non-industrial areas (490 and 72 ng/g lipid, respectively). In most samples, CHCl and CHCl were the primary SCCP and MCCP congener groups, respectively. The mean concentrations of SCCPs and MCCPs in dairy cow feed (silage) were determined to be 750 and 36 ng/g dry weight, respectively. The SCCP and MCCP congener group patterns in the milk were similar to those in the silage, indicating that animal feed intake might be an important pathway for the exposure of dairy cows to CPs. Thus, the ingestion of CPs by humans through dairy products should not be neglected and the contamination of animal feed by CPs should be considered.
This article was published in the following journal.
Name: Environment international
To preliminarily investigate the occurrence, spatial distributions, homolog compositions, and ecological risks of chlorinated paraffins (CPs) in Yunnan, China, 110 soil samples were collected from an ...
This study presents an HPLC-ESI-Q-TOF method for simultaneous quantification of short-chain chlorinated paraffins (SCCPs, C10-13) and an additional characterization of medium-chain chlorinated paraffi...
Very short-chain chlorinated paraffins (vSCCPs, C) occurred in 94% of wildlife samples from the Yangtze River Delta (YRD), China, with CCl comparable to that of a local CP product, CP-52. Therefore, w...
Polychlorinated n-alkanes or chlorinated paraffins (CPs) contain a magnitude of structural isomers and are categorized as short-chain (SCCPs), medium-chain (MCCPs), and long-chain (LCCPs) CPs, accordi...
Short- and medium-chain chlorinated paraffins (SCCPs and MCCPs) in commercial rubber track products and raw materials (rubber granules and adhesives) were investigated by two-dimensional gas chromatog...
The objectives of this study are: 1. To determine the consumption behaviors of dairy and non-dairy milks across a diverse demographic. 2. To determine the purchasing behav...
Foods containing more dairy fat (and thus a higher proportion of short and medium chain fatty acids and possibly some other nutrients or micronutrients with effect on energy intake, satiet...
Cardiovascular disease (CVD) is the leading cause of death in the United States. Short-term increases in blood sugar, or postprandial hyperglycemia (PPH), affect blood vessel function and ...
This study investigates the effects of commercially-available dairy (1% cow's milk and yogurt beverage) and non-dairy alternatives (almond and soy beverages) on satiety and post-meal blood...
This study investigates the effects of dairy breakfasts (2% cow's milk, 2% Greek yogurt, cheese) and a non-dairy breakfast (soy beverage) on satiety and post-meal blood glucose. Each parti...
Raw and processed or manufactured milk and milk-derived products. These are usually from cows (bovine) but are also from goats, sheep, reindeer, and water buffalo.
A rod-shaped bacterium isolated from milk and cheese, dairy products and dairy environments, sour dough, cow dung, silage, and human mouth, human intestinal contents and stools, and the human vagina.
Allergic reaction to milk (usually cow's milk) or milk products. MILK HYPERSENSITIVITY should be differentiated from LACTOSE INTOLERANCE, an intolerance to milk as a result of congenital deficiency of lactase.
A non-pathogenic species of LACTOCOCCUS found in DAIRY PRODUCTS and responsible for the souring of MILK and the production of LACTIC ACID.
Compounds consisting of a short peptide chain conjugated with an acyl chain.
Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism ...