TABLE 19.
Contribution of each food category to the overall mean LB exposure to TBBPA as number of surveys in which contribution was higher than 10% and the percentage contribution range across dietary surveys (minimum and maximum) for all age classes. No % range shown for categories that did not contribute more than 10% in the age class (–).
| Food | Infants (12) | Toddlers (15) | Other children (19) | Adolescents (21) | Adults (22) | Elderly (19) | Very elderly (14) | N survey >10% |
|---|---|---|---|---|---|---|---|---|
| Fish and seafood | – | – | 16 (2.6–59.3) | 21 (17.8–65.5) | 22 (21–76.4) | 19 (27.9–80.3) | 13 (3.6–79.9) | 91 |
| Meat and meat products | – | – | 13 (2.5–29) | 21 (11.3–36.2) | 22 (10.7–48.3) | 18 (8.5–35.3) | 14 (10.1–43.5) | 88 |
| Milk and dairy products | – | – | 15 (2.4–42.5) | 20 (8.2–40.7) | 18 (7.1–31.1) | 16 (6.6–27.3) | 12 (6.7–28.6) | 81 |
| Food products for young population | 12 (97.2–99.8) | 15 (82.2–99.5) | 10 (0–91.4) | 2 (0–10.7) | – | – | – | 39 |
| Grains and grain‐based products | – | – | 3 (0.01–16.3) | 6 (0.005–18.1) | 1 (1.8–12.5) | 1 (1.6–13.1) | 1 (1.1–15.2) | 12 |
| Animal and vegetable fats and oils | – | – | 2 (0.1–11) | 1 (0.4–12.5) | 1 (0.2–10.6) | 2 (0.3–12.6) | 3 (0.6–13.4) | 9 |
| Composite dishes | – | – | 2 (0–42.3) | – | 1 (0–21.8) | 1 (0–21) | 1 (0–14.1) | 5 |