Determination of changes to TFWT and OBT concentrations in potatoes and Swiss chard as a result of preparation for human consumption.

Ingestion is one of the most important pathways to consider for calculating tritium dose to human beings. The objective of this study is to determine changes to TFWT and OBT concentrations in food as a result of its preparation for consumption. The contribution of OBT to the total tritium dose can be reduced by the oxidation of OBT during food preparation. The results show that preparation for consumption can result in reductions of up to 46% in TFWT concentration and 54% in OBT concentration in potato, and 22% in TFWT concentration and 57% in OBT concentration in Swiss chard.