TY - JOUR
T1 - Health risk assessment of the intake of butyltin and phenyltin compounds from fish and seafood in Taiwanese population
AU - Lee, Ching Chang
AU - Hsu, Ya Chen
AU - Kao, Yi Ting
AU - Chen, Hsiu Ling
N1 - Funding Information:
We are in great debt to our colleagues at the Research Center of Environmental Trace Toxic Substances, National Cheng Kung University Medical College, and Department of Industrial safety & Health, Hung Kuang University for sampling and analytical assistance. This study was supported by grants from Food and Drug Administration, Ministry of Health and Welfare, Executive Yuan, Taiwan , and the grant is about 70,000 US dollars.
Publisher Copyright:
© 2016 Elsevier Ltd
Copyright:
Copyright 2020 Elsevier B.V., All rights reserved.
PY - 2016/12/1
Y1 - 2016/12/1
N2 - Organotin compounds have been applied as stabilizers for PVCs, fungicides, and pesticides, those can enter water systems through antifouling paints on ships as well as from diverse industrial and agricultural processes. This study aims to monitor the background levels of six organotins in 200 fishery products. In the current study, the high organotin levels are over tolerable average residue levels in Taiwan. Phenyltins (PTs) levels in fish and seafood are higher than butyltins (BTs). Risk assessment showed that 95% upper confidence limits of the hazard index (HI) of organotins were almost all over 1, indicating that there are probability of health impacts for organotin consumption in Taiwanese consumers. Those who consume higher amounts of seafood and fishery may be at a higher risk of health issues, but the data indicate that organotin levels have become controlled in recent years as compared with health risk data published in 2006.
AB - Organotin compounds have been applied as stabilizers for PVCs, fungicides, and pesticides, those can enter water systems through antifouling paints on ships as well as from diverse industrial and agricultural processes. This study aims to monitor the background levels of six organotins in 200 fishery products. In the current study, the high organotin levels are over tolerable average residue levels in Taiwan. Phenyltins (PTs) levels in fish and seafood are higher than butyltins (BTs). Risk assessment showed that 95% upper confidence limits of the hazard index (HI) of organotins were almost all over 1, indicating that there are probability of health impacts for organotin consumption in Taiwanese consumers. Those who consume higher amounts of seafood and fishery may be at a higher risk of health issues, but the data indicate that organotin levels have become controlled in recent years as compared with health risk data published in 2006.
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U2 - 10.1016/j.chemosphere.2016.08.141
DO - 10.1016/j.chemosphere.2016.08.141
M3 - Article
C2 - 27632793
AN - SCOPUS:84987624338
VL - 164
SP - 568
EP - 575
JO - Chemosphere
JF - Chemosphere
SN - 0045-6535
ER -