Table 3.
HBCD levels [range (ng/g ww)] in food worldwide.
| HBCD levels | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Country | Food | α | β | γ | Total | Reference | ||||||
| USA | Seafood, meat, peanut butter | 0.006–1.307 | 0.006–0.070 | 0.012–0.170 | 0.010–1.366 | Present study | ||||||
| Japan | Seafood | 0.010–18.30 | 0.010–2.440 | 0.020–56.60 | 0.010–77.30 | Nakagawa et al. 2010 | ||||||
| Norway | Seafood | 0.005–0.653 | 0.003–0.063 | 0.007–0.053 | 0.015–0.769 | Knutsen et al. 2008 | ||||||
| United Kingdom | Meat, sugars, vegetables, fruits, nuts | 0.055–0.290 | 0.030–0.320 | 0.019–0.120 | 0.104–0.730 | Driffield et al. 2008 | ||||||
| The Netherlands | Seafood | NA | NA | NA | 0.200–230.0 | van Leeuwen and de Boer 2008 | ||||||
| Scotland | Seafood | NA | NA | NA | 0.030–12.10 | Fernandes et al. 2008 | ||||||
| Romania | Meat, dairy, oil | NA | NA | NA | 0.040–0.250 | Dirtu and Covaci 2010 | ||||||
| Sweden | Fish, meat, dairy, eggs, fats | NA | NA | NA | 0.005–0.630 | Törnkvist et al. 2011 | ||||||
| NA, not available. | ||||||||||||