Dioxins and Dioxin-like Compounds in the Food Supply: Strategies to Decrease Exposure

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Dioxins and Dioxin-like Compounds in the Food Supply: Strategies to Decrease Exposure (2003)
Food and Nutrition Board (FNB)
Institute of Medicine (IOM)

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280

Front Matter (R1-R22)

Executive Summary (1-12)

1. Introduction (13-16)

2. A Summary of Dioxin Reports, Assessments, and Regulatory Activity (17-52)

3. Sources of Dioxins and Dioxin-like Compounds in the Environment (53-70)

4. Animal Production Systems (71-109)

5. Human Foods and Food-Consumption Patterns (110-149)

6. Framework for the Development of Policy Options to Reduce Exposure to Dioxins and Dioxin-like Compounds (150-173)

7. Policy Options to Reduce Exposure to Dioxins and Dioxin-like Compounds (174-201)

8. Risk-Management Recommendations and Research Priorities (202-216)

Appendix A: Data Tables (217-280)

Appendix B: Total Diet Study Report: Dioxin Considerations in Foods (281-308)

Appendix C: Open Session and Workshop Agendas (309-312)

Appendix D: Committee Member Biographical Sketches (313-318)