When dioxins are released into the atmosphere, they can potentially be transported over long distances, making dioxins ubiquitous worldwide. Additionally, when dioxins are discharged into water bodies, they tend to settle in sediments and may later be transported elsewhere or taken up by fish and aquatic organisms. Dioxins in the environment are not easily broken down or eliminated but instead can accumulate on plant surfaces or be taken up by organisms, both flora and fauna. Dioxins accumulate through the food chain, so the dioxin content in animals is generally higher compared to that in plants, water, soil, or sediments, and it tends to accumulate in animal fat.

Since dioxins persist in the environment for a long time, there may be some level of dioxins present in the human body to some extent. Unfortunately, there is currently no safe and effective method to remove dioxin content from the body. Dioxins in the body gradually get eliminated through metabolic processes over the years, so reducing exposure to dioxins can lead to a decrease in dioxin levels in the body. Therefore, the best approach is to avoid exposure to environments containing dioxins and the consumption of foods containing dioxins.

We do not recommend avoiding specific foods like meat, milk, or fish solely because they may contain dioxins. Instead, we suggest opting for lean meats, low-fat, or fat-free meat products and increasing your intake of fruits, vegetables, and grains. Meat, milk, and fish are important sources of nutrients for the human body. Milk provides calcium, vitamin A, vitamin D, and riboflavin, while meat offers iron, zinc, and B vitamins. Fish provides beneficial fatty acids, vitamins, and minerals. Additionally, meat, milk, and fish are all rich sources of high-quality protein.

To reduce saturated fat intake and minimize our exposure to dioxins, the following strategies can be employed：

1. Choose lean meat, which has a lower fat content or has had visible fat removed.
2. For fish and poultry, remove skin to reduce fat intake.
3. When cooking, use less butter and lard. Additionally, opt for cooking methods that allow for fat removal from food, further reducing dietary fat intake.

For the sake of health and a balanced diet, we still need a certain amount of fat. Fat provides energy and fatty acids, and it helps the body absorb fat-soluble vitamins such as vitamin A, vitamin D, vitamin E, and vitamin K. Therefore, in our daily diet, we still need to consume foods that contain a small amount of fat. The amount of fat intake should be less than 30% of the total daily energy intake, and saturated fat intake should also be less than 10%. For a person needing 2000 calories per day, the total fat intake would be 65 grams, including less than 20 grams of saturated fat. We do not recommend avoiding all types of fats, but we suggest choosing lean meats and low (or non-fat) foods and reducing the use of animal fats for cooking. The recommendations regarding saturated fats align with the strategy to reduce dioxin exposure: reducing saturated fat intake also lowers the risk of dioxin exposure.

Washing food is a good method to reduce the risk of bacterial contamination, but it cannot remove dioxin. Cooking methods, such as removing fat, can lower the fat content in food and, as a result, reduce the intake of dioxin in one's diet.