Dioxin in Meat
Dioxins are by-products of industrial processes but can also result from natural processes, such as volcanic eruptions and forest fires. Dioxins are unwanted by-products of a wide range of manufacturing processes including smelting, chlorine bleaching of paper pulp and the manufacturing of some herbicides and pesticides. In terms of dioxin release into the environment, uncontrolled waste incinerators (solid waste and hospital waste) are often the worst culprits, due to incomplete burning. Technology is available that allows for controlled waste incineration with low dioxin emissions.
Dioxins are a group of chemically-related compounds that are persistent environmental pollutants (POPs). Dioxins are found throughout the world in the environment and they accumulate in the food chain, in the fatty tissue of animals.
More than 90% of human exposure is through food, mostly meat and dairy products, fish, and shellfish.
Dioxins are highly toxic and can cause reproductive and developmental problems, damage the immune system, interfere with hormones and also cause cancer.
Beef is a type of meat that contains fat. Dioxins accumulate in the fatty tissue of animals. Therefore, beef contains dioxin. And, hence Beef causes cancer.
Beef is a type of meat that contains fat. Dioxins accumulate in the fatty tissue of animals. Therefore, beef contains dioxin. And, hence Beef causes cancer.
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