Although diet is an important route
of exposure for brominated
flame retardants (BFRs), little is known of their presence in US food.
Therefore, we purchased meat, fish, and dairy product samples (n= 72) in Bloomington, IN, from 3 stores representing national
retail chains at different price levels. Composite samples (n= 42) were analyzed for polybrominated diphenyl ethers
(PBDEs), hexabromocyclododecane (HBCDD), novel BFRs (NBFRs), and dechlorane
plus (DP). Concentrations of total halogenated flame retardants (HFRs)
ranged between 54 and 1,400 pg/g ww, with PBDEs being the predominant
compounds. Concentrations of NBFRs, but not PBDEs, in US food items
were significantly impacted by price, raising the issue of environmental
justice. Nonorganic food generally had a higher abundance of BDE-209
than organic food items. Estimates of dietary exposure revealed that
meat and cheese consumption contribute most to the overall HFR intake
and that intakes are highest for children and for non-Hispanic Asians.
Taking into account several caveats and limitations of this study,
these results as a whole suggest that health burdens from dietary
exposure to HFRs have become minimal for US citizens, highlighting
the positive impact of regulatory efforts.