Dioxins: Health Effects⋆⋆This article has been reviewed by the Environmental Protection Agency's Office of Research and Development, and approved for publication. Approval does not signify that the contents necessarily reflect the views and policies of the US government nor does mention of trade names or commercial products constitute endorsement or recommendation for use.

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Polychlorinated dibenzo-p-dioxins (PCDDs) and dibenzofurans (PCDFs) are a class of chemical compounds that are largely of anthropogenic origin. In conjunction with the polychlorinated biphenyls (PCBs), which were intentionally produced, these compounds are known as dioxin-like compounds, or more simply ‘dioxins.’ Dioxins are very persistent in the environment as well as bioaccumulative and undergo biomagnification up the food chain. To date, all human tissues have had measurable levels of dioxin congeners as detected by the most accurate methods. Tetrachlorodibenzo-p-dioxin (TCDD), the most toxic dioxin, also called ‘the most toxic man-made chemical,’ has an estimated half-life of 7–11 years in humans. Many vertebrates, from fish to mammals, including humans, show similar toxicological outcomes when exposed to dioxins. These health effects include an increase in cancers, from induction or promotion; various immune system alterations, including immunosuppression; developmental and reproductive disorders; endocrine disruption; neurotoxicity; liver damage; skin disorders, including chloracne; and rarely, with high-dose exposure, death from ischemic cardiovascular disease. Short-term effects of dioxin exposure can include an increase in blood lipid levels, headaches, nausea, fatigue, and decreased libido and sexual ability. The route of exposure to dioxins for the general population is largely through consumption of food of animal origin. To date, there is no known method to reduce an elevated dioxin human body burden.