dioksins

Dioxins are a group of structurally related organic compounds that are byproducts of industrial processes, such as waste incineration, and are also found in some herbicides. They are not intentionally produced. These compounds are highly persistent in the environment and can bioaccumulate in the food chain, meaning they build up in the tissues of living organisms over time.

The most studied and toxic dioxin is 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD). Exposure to dioxins can occur through ingestion of contaminated food, particularly fatty animal products, and to a lesser extent through inhalation or skin contact. Symptoms of dioxin poisoning can vary depending on the level and duration of exposure. Acute high-level exposure can lead to skin lesions, such as chloracne, and liver damage. Chronic low-level exposure has been linked to a range of health problems, including reproductive and developmental issues, immune system damage, hormonal disruption, and an increased risk of certain cancers.

Dioxins are regulated in many countries due to their toxicity. Efforts to reduce dioxin emissions focus on improving industrial processes, waste management practices, and controlling combustion sources. Monitoring of environmental levels and food contamination is also undertaken to assess and manage risks to human health and ecosystems.