Table 4.

Relationship (tested by Kruskal-Wallis test) between origin of consumed food and serum concentration of sum PCBs.

Food	Source	N	%	Mean Rank	p
Fish	homemade	19	3.16	334.21	0.316
	retail	499	82.89	295.16
	both	78	12.96	272.62
	missing	6	1.00
Pork	homemade	73	12.13	281.30	0.805
	retail	420	69.77	295.35
	both	103	17.11	294.76
	missing	6	1.00
Beef	homemade	30	4.98	269.70	0.923
	retail	495	82.23	275.75
	both	34	5.65	285.12
	missing	43	7.14
Poultry	homemade	74	12.29	274.40	0.492
	retail	378	62.79	299.33
	both	145	24.09	290.11
	missing	5	0.83
Eggs	homemade	184	30.56	283.26	0.593
	retail	221	36.71	295.67
	both	191	31.73	300.82
	missing	6	1.00
Pork lard	homemade	133	22.09	281.79	0.225
	retail	320	53.16	292.99
	both	124	20.60	262.89
	missing	25	4.15
Butter	homemade	3	0.50	258.67	0.402
	retail	578	96.01	295.16
	both	15	2.49	237.47
	missing	6	1.00
Milk	homemade	7	1.16	271.71	0.202
	retail	548	91.03	292.72
	both	33	5.48	239.09
	missing	14	2.33
Dairy products	homemade	7	1.16	287.43	0.660
	retail	549	91.20	291.83
	both	40	6.64	317.00
	missing	6	1.00
Fruits and vegetables	homemade	134	22.26	262.53	0.013
	retail	132	21.93	279.24
	both	329	44.19	310.79
missing	7	1.16