Topics Under Consideration
The following list contains topics nominated to OHAT that have not yet been approved for formal review.
You can provide information on any of the nominated topics (such as citations or new studies, scientific issues, and nomination of experts).
See the list of ongoing evaluations.
|Topic||Primary Uses or Exposures||FRN||Public Comments|
|A - E|
|Fluoride (endocrine disruption)||Fluoride is primarily used to prevent tooth decay and is added to municipal water supplies and dental products (such as toothpaste). It is also used in consumer products (such as cleaning supplies) and industrial applications. Primary exposure to fluoride comes from from drinking water and use of fluorinated products. Water fluoridation represents 30% to 70% of an individual's total exposure. Workers may be exposed by inhaling fluoride compounds.||October 7, 2015
|G - L|
Red meat refers to meat that has more red than white fibers, such as beef, goat, lamb and pork. People are exposed to red and processed meat in their daily diet. In the U.S., the average total daily meat intake is 128 g, of which 55% is red meat.
Processed meat is meat that is preserved by smoking, curing, salting and adding chemical preservatives. In the U.S., the average total daily processed meat intake is estimated to be 23 g.
Cooking meat at high temperatures refers to cooking methods including grilling and pan frying as well as the final cooking temperature (or "doneness") of the meat. High-temperature cooking methods lead to the formation of many chemical substances, including heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs).
|September 9, 2016
|N - Z|
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