Table 1.

Contribution of food groups to estimated dietary dioxin exposure in the E3N cohort, 1993 (n = 63,830)

	Consumption (g/day),	Dietary dioxin exposure (pg/kg body weight/day),	Contribution to dietary dioxin exposure, %
Food groups	mean ± SD	mean ± SD
Dairy products	341.0 ± 417.7	0.428 ± 0.223	33.3
Fruit and vegetables	724.8 ± 288.5	0.284 ± 0.116	22.1
Meat	122.2 ± 55.2	0.242 ± 0.184	18.8
Seafood	38.0 ± 27.2	0.200 ± 0.173	15.6
Eggs	26.4 ± 20.4	0.071 ± 0.054	5.5
Cereal products	247.7 ± 108.8	0.046 ± 0.020	3.6
Added fats	25.2 ± 11.7	0.015 ± 0.013	1.2
Total	1,525.3 ± 417.7	1.285 ± 0.428	100.0