The major source of dioxin is in our diet.A North American eating a typical North American diet will receive 93% of their dioxin exposure from meat and dairy products.In fish, these toxins bioaccumulate up the food chain so that dioxin levels in fish are 100,000 times that of the surrounding environment.
To elaborate on shruthi’s answer, dioxins are so prevalent in meat and dairy products in large part because of the chemical nature of dioxins: they are accumulated in the animal’s body over time, mainly attaching themselves to fat cells. Even the EPA reported that an exorbitant amount of dioxins were found near farms where animals were being raised, as opposed to other sources of the compound such as in plants, soil, and water (although dioxins are harder to find in groundwater). Because dioxins are bio-accumulative they persist in the Earth and travel up the food chain. Since human beings are at the top of the food chain (we eat almost anything that can possibly be eaten) we are most susceptible to the adverse affects of dioxins – cancer being one of them. However, per the Chlorine Chemistry Division of the American Chemistry Council, the U.S. government has been working with industries and businesses to reduce dioxin levels in the last thirty years and claim to have successfully reduced them by as high as 90%. Please refer to the links for more information.
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