ARCHIVED - Toxic equivalent (TEQ) concentrations (pg/g whole weight) of dioxin-like chemicals in fatty foods from Total Diet Study in Calgary, 1999

Code	Description	TEQ PCDD/F	TEQ PCBs	Total TEQ
Code	Description	(ppt)	(ppt)	(ppt)
A01	Milk, whole	0.018	0.003	0.022
A02	Milk, 2%	0.010	0.002	0.012
A03	Milk, 1%	0.000	0.001	0.001
A04	Milk, skim	0.001	0.000	0.001
A05	Evaporated milk, canned	0.029	0.006	0.035
A06	Cream	0.085	0.009	0.094
A07	Ice cream	0.053	0.013	0.066
A08	Yogurt	0.000	0.000	0.000
A09	Cheese, cheddar	0.076	0.035	0.111
A10	Cheese, cottage	0.015	0.002	0.017
A11	Cheese, processed	0.100	0.030	0.130
A12	Butter	0.788	0.054	0.842
B01	Beef, steak	0.026	0.005	0.030
B02	Beef, roast	0.040	0.004	0.044
B03	Beef, ground	0.180	0.014	0.194
B04	Pork, fresh	0.022	0.002	0.023
B05	Pork, cured	0.020	0.003	0.023
B06	Veal	0.004	0.000	0.004
B07	Lamb	0.021	0.003	0.025
B08	Cold cuts, luncheon meat	0.029	0.004	0.033
B09	Luncheon meats, canned	0.007	0.010	0.017
B10	Organ meats	0.169	0.000	0.169
B11	Wieners and sausages	0.103	0.011	0.114
C01	Eggs	0.131	0.010	0.141
C02	Poultry, chicken and turkey	0.013	0.004	0.017
D01	Fish, Marine	0.003	0.043	0.046
D02	Fish, fresh water	0.189	0.283	0.472
D03	Fish, canned	0.025	0.048	0.073
D04	Shellfish	0.041	0.032	0.074
E01	Soups, meat, canned	0.001	0.001	0.001
E04	Soups, dehydrated	0.000	0.000	0.000
I01	Cooking fats and salad oils	0.036	0.000	0.036
I02	Margarine	0.016	0.000	0.017
L03	Dinners, cereal + vegetable + meat	0.022	0.006	0.028
L04	Dinner, vegetable + meat or poultry	0.031	0.015	0.046
L05	Formulae, milk base	0.006	0.000	0.006
L08	Meat, poultry or eggs	0.000	0.000	0.000
M02	Frozen entree	0.003	0.002	0.005
M04	Frozen entree	0.003	0.000	0.003
M06	Frozen dinner	0.004	0.005	0.010
N01	Pizza	0.131	0.012	0.144
N02	French fries	0.017	0.005	0.022
N03	Hamburger	0.060	0.011	0.071
N04	Fishburger	0.003	0.000	0.003

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