|
|
|
2007-8-30 13:54:49 |
|
While doctors do not know for sure what causes childhood behavioral disorders such as learning disabilities and attention deficit disorder, a new study suggested that these health problems may result from environmental pollution of dioxins. The study by Duk-Hee Lee with Kyungpook national University School of Medicine in South Korea and colleagues from Spain and the U.S. found that detectible concentrations of three polychlorinated compounds are linked with increased risk of a learning disability and exposure to two compounds was linked with elevated risk of attention deficit disorder. The findings were published in the Journal of Epidemiology and Community Health. For the study, the researchers analyzed data collected in 1999 to 2000 for seven polychlorinated compounds as well as lead and cadmium from the U.S. Centers for Disease Control and Prevention's (CDC's) National Health and Nutrition Examination Survey. They found that among 278 aged 12 to 15, those who had detectible levels of three polychlorinated compounds in their blood were two to three times as likely to have a learning disability as those who had no detectible polychlorinated compounds. The three polychlorinated compounds of concern included 1,2,3,4,6,7,8-heptachlorodibenzo-p-dioxin (HPCDD); 1,2,3,4,6,7,8,9-octachlorodibenzo-p-dioxin(OCDD); and 1,2,3,4,6,7,8-heptachlorodibenzofuran (HPCDF). In addition, exposure to two out of the three compounds was linked with increased risk of attention deficit disorder, according to the study. Dioxins persist in the environment for decades and are suspected to cause some health problems including cancer and birth defects, according to the Environmental Working Group, a not-for-profit environmental health organization. According to the Environmental Protection Agency (EPA), dioxins in Americans' body come mainly from beef, dairy products, freshwater fish, shellfish and milk. Other minor sources are pork, poultry, marine fish and shellfish, veggie oils, eggs, and other meats. Beef, dairy, milk and freshwater fish and shellfish are responsible for 14 percent, 21 percent, 16 percent and 19 percent of the American dietary intake, respectively. In contrast, pork, poultry eggs, vegetable oil and other meats contribute no more than 5 percent each. Although dioxins are present in certain foods at no more than 2 parts per trillion, according to the Food Safety and Inspection Service, these toxins remain in the environment and possibly in human body for decades. According to the EPA, commercial or municipal waste incineration, manufacture and use of certain herbicides and chlorine bleaching of pulp and paper are used to be the major sources of dioxins released to air and water. But the EPA says for now the burning of municipal waste incineration is considered the major source of dioxins. ### Copyright 2007 foodconsumer.org All rights reserved. Foodconsumer.org publishes daily news and reports on food and diet, some of which are not available from the mainstream news media. This article can be used by individuals and organizations for not-for-profit purposes without prior express permission from foodconsumer.org on condition that this article including the author and this copyright note should be used in entirety without alteration. |
