Dietary recommendations have been made for n− 3 fatty acids, including α-linolenic acid
(ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) to achieve nutrient …

This systematic review aimed to investigate the occurrence of phthalates (phthalic acid
esters [PAEs]) in different food matrices, as well as report the main sources of PAEs in food …

Meat and fish are muscle foods rich in valuable nutrients, such as high‐quality proteins,
vitamins, and minerals, and, in the case of fish, also unsaturated fatty acids. The escalation …

Chlorinated paraffins (CPs), as technical mixtures of polychlorinated alkanes (PCAs), are
ubiquitous in the environment. CPs tend to behave in a similar way to persistent organic …

The effects of cooking processes commonly used by the population of Catalonia (Spain) on
total arsenic (As), cadmium (Cd), mercury (Hg), and lead (Pb) concentrations in various …

Polychlorinated dibenzo-p-dioxins (PCDDs), dibenzofurans (PCDFs) and biphenyls (PCBs)
are lipophilic organic compounds whose origin comes from many different sources …

Organochlorine pesticides (OCPs) and polychlorinated biphenyls (PCBs) were investigated
in eleven edible fish species (5 herbivorous and 6 carnivorous) collected from the River …

One of the ultimate goals of environmental exposure science is to mechanistically
understand how chemical properties and human behavior interactively determine human …

The livers of terrestrial animals are an important source of vitamins and minerals, but with
the liver being the major filtering and detoxifying organ, it retains xenobiotic material …

A preliminary assessment of the bioaccessibility of contaminants of emerging concern
(CeCs), including perfluorinated compounds (PFCs; ie PFOS and PFUnA), brominated flame …