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Formation of iodoacetic acids during cooking: Interaction of iodized table salt with chlorinated drinking water

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Iodoacetic and chloroiodoacetic acids were formed when municipal chlorinated tap water was allowed to react with iodized (with potassium iodide) table salt or with potassium iodide itself. Iodoacetic acid was recently shown to be a potent cytotoxic and genotoxic agent. For analysis, samples were extracted with t -amyl methyl ether and converted to the corresponding methyl esters using methanol and sulfuric acid. The concentration of iodoacetic acid was determined by gas chromatography-mass spectrometry (GC-MS) using an authentic standard. The identities of iodoacetic and chloroiodoacetic acids were further confirmed by gas chromatography-high-resolution mass spectrometry (GC-HRMS). Certain influences of sodium hypochlorite and humic acid as well as the concentration of potassium iodide on the yields of these acids were investigated. The concentration of iodoacetic acid in tap water samples boiled with 2gl −1 of iodized table salt was found to be in the 1.5µgl −1 range, whilst the concentration of chloroiodoacetic acid was estimated to be three to five times lower.
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Keywords: Iodoacetic acid; chloroiodoacetic acid; disinfection by-products; gas chromatography-mass spectrometry (GC-MS); iodized salt

Document Type: Research Article

Affiliations: 1: Health Canada, Health Products and Food Branch, Food Research Division, Address Locator 2203D, Ottawa, Ontario K1A 0L2, Canada 2: Health Canada, Health Products and Food Branch, Toxicology Research Division, Address Locator 2202D1, Ottawa, Ontario K1A 0L2, Canada

Publication date: October 1, 2006

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