Industry bodies in the EU and the US have questioned the conclusions of a new study claiming to have found measurable levels of HBCD (hexabromocyclododecane), a brominated flame retardant, in US food products.
The study, 'HBCD Stereoisomers in US Food from Dallas, Texas,' was submitted to Environmental Health Perspectives Journal in January 2012 and published at the end of May this year.
It analysed 36 individual food samples, including peanut butter, poultry, fish and beef, and found detectable levels of HBCD in 15 of those samples, the study said.
The study suggested that food containing the chemical may be a substantial contributor to elevated-HBCD levels observed in humans in other studies.
Health risks associated with HBCD exposure include alterations in immune and reproductive systems, neurotoxic effects and endocrine disruption.
The North American Flame Retardants Alliance...