ARCHIVED - Toxic equivalent (TEQ) concentrations (pg/g whole weight) of dioxin-like chemicals in fatty foods from Total Diet Study in Montreal, 1993
| Code | Description | TEQ concentration (pg/g whole wt) |
|---|---|---|
| A01 | Whole milk | 0.040 |
| A02 | 2% milk | 0.024 |
| A03 | 1% milk | 0.024 |
| A04 | Skim milk | 0.013 |
| A05 | Evaporated milk | 0.061 |
| A06 | Cream | 0.138 |
| A07 | Ice cream | 0.062 |
| A08 | Yogurt | 0.019 |
| A09 | Cheddar cheese | 0.357 |
| A10 | Cottage cheese | 0.079 |
| A11 | Processed cheese | 0.218 |
| A12 | Butter | 0.614 |
| B01 | Beef steak | 0.181 |
| B02 | Beef roast | 0.157 |
| B03 | Ground beef | 0.383 |
| B04 | Pork, fresh | 0.025 |
| B05 | Pork, cured | 0.049 |
| B06 | Veal | 0.041 |
| B07 | Lamb | 0.066 |
| B08 | Cold cuts | 0.079 |
| B09 | Lunch meat, canned | 0.075 |
| B10 | Organ meat | 0.417 |
| B11 | Wieners | 0.288 |
| C01 | Eggs | 0.063 |
| C02 | Poultry | 0.062 |
| D01 | Marine fish | 0.118 |
| D02 | Freshwater fish | 0.481 |
| D03 | Fish, canned | 0.225 |
| D04 | Shell fish | 0.451 |
| E01 | Meat soup | 0.013 |
| E04 | Dehydrated soup | 0.008 |
| I01 | Cooking fat | 0.331 |
| I02 | Margarine | 0.183 |
| L03 | Baby dinner | 0.051 |
| L04 | Baby dinner | 0.025 |
| L05 | Formula milk | 0.065 |
| L08 | Baby food, meat | 0.091 |
| M02 | Frozen entree | 0.028 |
| M04 | Frozen entree | 0.072 |
| M06 | Frozen dinner | 0.023 |
| N01 | Pizza | 0.130 |
| N02 | French fries | 0.084 |
| N03 | Hamburger | 0.183 |
| N04 | Fishburger | 0.061 |