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| Dioxin in Irish meat
In December 2008, the Food Safety Authority
of Ireland, FSAI recalled all Irish pork products dating from September 2008 since laboratory
results of animal feed and pork fat samples have confirmed the presence of
dioxins.
Dioxin is one of CASCADE’s three model
compounds; a compound which we have made intensively research on during the
five years of CASCADE. In a joint effort CASCADE researcher have compiled
information on this compound’s toxicity, mechanism of action, human exposure
levels, data gap and research needs.
In general, dioxins disturb the complex
systems that maintain the hormonal balance. Cancer, damage to the immune
system, and reproductive and developmental problems arise in several species
when exposed to low doses of dioxins for long periods. We still do not know
everything about the long term effects of dioxin, but what we do know is that
dioxin has an exceptionally long half-life. This means that it is very
difficult for the body to get rid of the dioxin absorbed and that the possible
effects of dioxins will be seen after decades.
You can find updated information about dioxins in "CASCADE consumer oriented information" fact sheet. Here you may read about human health risks, health hazards and human exposure, written by European scientists and specialists.
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