dioksidiaineista

Dioxins are a group of 75 different chlorinated aromatic compounds. They are not intentionally produced but are rather byproducts of industrial processes and natural occurrences like forest fires and volcanic eruptions. The most toxic of these compounds is 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD). Dioxins are persistent environmental pollutants, meaning they do not break down easily and can accumulate in the food chain. They are highly lipophilic, readily dissolving in fats. Exposure can occur through consumption of contaminated food, particularly fatty animal products, and to a lesser extent through inhalation and skin contact.

The health effects of dioxin exposure can be serious and vary depending on the level and duration of exposure. Short-term exposure to high levels can lead to skin lesions such as chloracne. Long-term, low-level exposure has been linked to reproductive and developmental problems, immune system damage, hormonal disruption, and an increased risk of cancer. Due to their persistence, dioxins remain a concern for environmental and public health, with efforts focused on reducing their formation and release into the environment. International agreements and regulations aim to control the sources of dioxin pollution.