ARCHIVED - Toxic equivalent (TEQ) concentrations (pg/g whole weight) of dioxin-like chemicals in fatty foods from Total Diet Study in Toronto, 1992

Code	Description	TEQ concentration (pg/g whole wt)
A01	Whole milk	0.072
A02	2% milk	0.077
A03	1% milk	0.035
A04	Skim milk	0.009
A05	Evaporated milk	0.043
A06	Cream	0.144
A07	Ice cream	0.190
A08	Yogurt	0.036
A09	Cheddar cheese	0.388
A10	Cottage cheese	0.056
A11	Processed cheese	0.232
A12	Butter	0.925
B01	Beef steak	0.193
B02	Beef roast	0.100
B03	Ground beef	0.385
B04	Pork, fresh	0.034
B05	Pork, cured	0.053
B06	Veal	0.039
B07	Lamb	0.063
B08	Cold cuts	0.130
B09	Lunch meat, canned	0.077
B10	Organ meat	0.322
B11	Wieners	0.340
C01	Eggs	0.806
C02	Poultry	0.075
D01	Marine fish	0.276
D02	Freshwater fish	0.619
D03	Fish, canned	0.171
D04	Shell fish	0.109
E01	Meat soup	0.013
E04	Dehydrated soup	0.010
I01	Cooking fat	0.442
I02	Margarine	0.222
L03	Baby dinner	0.030
L04	Baby dinner	0.018
L05	Formula milk	0.015
L08	Baby food, meat	0.082
M02	Frozen entree	0.024
M04	Frozen entree	0.026
M06	Frozen dinner	0.035
N01	Pizza	0.128
N02	French fries	0.130
N03	Hamburger	0.183
N04	Fishburger	0.102

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