Appendix D Food Codes for NHANES - OEHHA

More documents

Recommendations

Info

SRP Review Draft Version 2 June, 2012 In a three-generation laboratory study, a BCF of 2 to 3 was estimated for Pb in muscle tissue of first and second generation brook trout (Holcombe et al., 1976). Exposure to Pb in water was for 38 and 70 weeks in first and second generation fish, respectively. The concentration of Pb in muscle had reached equilibrium at about 20 weeks of exposure. Whole bluegill Pb concentrations have been shown to be as much as 10 times higher in bluegills from low-pH lakes (pH≤6.0) compared to bluegills from circumneutral-pH lakes (pH 6.7-7.5) (Spry and Wiener, 1991). In another study, whole-fish Pb levels in sunfish increased almost three-fold when lake water pH was decreased from 7.5 to 6.0 (Merlini and Pozzi, 1977b). In other field studies, Pb accumulated to greater extent in muscle of white suckers and yellow perch from an acidic lake compared to more neutral lakes (Heit et al., 1989; Stripp et al., 1990) (Table I.8). With increasing lake acidity, muscle bioaccumulation of Pb became increasingly higher in bottom-dwelling, omnivorous white suckers compared to carnivorous yellow perch. Thus, contact with sediments by bottom-dwelling fish increases Pb bioaccumulation. A considerably greater concentration of Pb was found in surface sediments (880-1005 µg/g) of the lakes compared to the water (2.0-3.0 ng/g) (Stripp et al., 1990). It was postulated that higher levels in fish tissues from acidic lakes result from increased mobilization of the cationic Pb species from sediments coupled with an increase in the cationic Pb species in the acidic water. I-23
SRP Review Draft Version 2 June, 2012 Table I.8. BAFs for Lead in Muscle Tissue of Fish from Lentic Ecosystems Location Species Lake Pb Water Pb Muscle BAF pH Concentration Concentration Darts Lake (1) Acidic water bodies White sucker 4.9-5.4 3.0 µg/L 0.13 µg/g 43 Darts Lake (1) Yellow perch 4.9-5.4 3.0 µg/L 0.058 19 Darts Lake (2) White sucker 4.9-5.4 1.5 0.13 87 Darts Lake (2) Yellow perch 4.9-5.4 1.5 0.055 37 Acidic lakes & ponds, NJ (3) Yellow perch 3.7-4.6 0.8 – 3.6 0.067 – 0.11 40 Variable and circumneutral water bodies Rondaxe Lake (1) White sucker 5.8-6.7 2.0 0.048 24 Rondaxe Lake (1) Yellow perch 5.8-6.7 2.0 0.058 29 Rondaxe Lake (2) White sucker 5.8-6.7 2.3 0.050 22 Rondaxe Lake (2) Yellow perch 5.8-6.7 2.3 0.050 22 Moss Lake (1) White sucker 6.5-6.8 2.5 0.031 12 Moss Lake (1) Yellow perch 6.5-6.8 2.5 0.024 10 Witbank Dam, South Africa (4) Moggel ND* 140 2.00 14 Sources: (1) Stripp et al. (1990), (2) Heit et al. (1989), (3) Sprenger et. al. (1988), (4) Nussey et al. (2000) * No data The field data indicate higher muscle BAFs in fish from highly acidified lakes (Table I.8). California generally does not have the acidification problem that exists in the northeastern U.S. Thus, a BAF point estimate for Pb was based on fish from the variable pH and circumneutral lakes. The BAF data from Nussey et al. (2000) was also included, although water pH data were not provided in the report. We calculate an arithmetic average BAF of 19 combining all fish species (white sucker, yellow perch and moggel) from these lakes and recommend this value as the Pb BAF point estimate. I.2.2.6 Mercury (inorganic) and Methylmercury Mercury, like other metals deposited into water, can occur in a number of physical and chemical forms. Physically, mercury can be freely dissolved or bound to organic matter or particles suspended in water. Mercury can be found as elemental mercury (Hg 0 ), inorganic ionic mercury (primarily Hg ++ ), or organic mercury (e.g., methylmercury (MeHg) or dimethylmercury). Mercury (Hg) enters aquatic ecosystems primarily as inorganic Hg, but MeHg is the dominant form of Hg found in muscle tissue of freshwater fish (Spry and Wiener, 1991). MeHg has been shown to constitute virtually all, about 99% or greater, of the total Hg in I-24
Page 1 and 2:
SRP Review Draft Version 2 June, 20
Page 3 and 4:
Page 5 and 6:
Page 7 and 8:
Page 9 and 10:
Page 11 and 12:
Page 13 and 14:
Page 15 and 16:
Page 17 and 18:
Page 19 and 20:
Page 21 and 22:
Page 23 and 24:
Page 25 and 26:
Page 27 and 28:
Page 29 and 30:
Page 31 and 32:
Page 33 and 34:
Page 35 and 36:
Page 37 and 38:
Page 39 and 40:
Page 41 and 42:
Page 43 and 44:
Page 45 and 46:
Page 47 and 48:
Page 49 and 50:
Page 51 and 52:
Page 53 and 54:
Page 55 and 56:
Page 57 and 58:
Page 59 and 60:
Page 61 and 62:
Page 63 and 64:
Page 65 and 66:
SRPcientific Review Panel Draft Ver
Page 67 and 68:
Page 69 and 70:
Page 71 and 72:
Page 73 and 74:
Page 75 and 76:
Page 77 and 78:
Page 79 and 80:
Page 81 and 82:
Page 83 and 84:
Page 85 and 86:
Scientific Review Panel Draft Febru
Page 87 and 88:
Page 89 and 90:
Page 91 and 92:
Page 93 and 94:
Page 95 and 96:
Page 97 and 98:
Page 99 and 100:
Page 101 and 102:
Page 103 and 104:
Page 105 and 106:
Page 107 and 108:
Page 109 and 110:
Page 111 and 112:
Page 113 and 114:
Page 115 and 116:
Page 117 and 118:
Page 119 and 120:
Page 121 and 122:
Page 123 and 124:
Page 125 and 126:
Page 127 and 128:
Page 129 and 130:
Page 131 and 132:
Page 133 and 134:
Page 135 and 136:
Page 137 and 138:
Page 139 and 140:
Page 141 and 142:
Page 143 and 144:
Page 145 and 146:
Page 147 and 148:
Page 149 and 150:
Page 151 and 152:
Page 153 and 154:
Page 155 and 156:
Page 157 and 158:
Page 159 and 160:
Page 161 and 162:
Page 163 and 164:
Page 165 and 166:
Page 167 and 168:
Page 169 and 170:
Page 171 and 172:
Page 173 and 174:
Page 175 and 176:
Page 177 and 178:
Page 179 and 180:
Page 181 and 182:
Page 183 and 184:
Page 185 and 186:
Page 187 and 188:
Page 189 and 190:
Page 191 and 192:
Page 193 and 194:
Page 195 and 196:
Page 197 and 198:
Page 199 and 200:
Page 201 and 202:
Page 203 and 204:
Page 205 and 206:
Page 207 and 208:
Page 209 and 210:
Page 211 and 212:
Page 213 and 214: SRP Review Draft Version 2 June, 20
Page 263: SRP Review Draft Version 2 June, 20
Page 279 and 280: Scientific Review PanelSRP Draft Ve
Page 315 and 316:
Scientific Review PanelSRP Draft Ve
Page 317 and 318:
Page 319 and 320:
Page 321 and 322:
Page 323 and 324:
Page 325 and 326:
Page 327 and 328:
Page 329 and 330:
Page 331 and 332:
Page 333 and 334:
Page 335 and 336:
Page 337 and 338:
show all

Appendix D Food Codes for NHANES - OEHHA

Create successful ePaper yourself

Delete template?

Save as template?