HALOGENATED FATTY-ACIDS .1. FORMATION AND OCCURRENCE IN LIPIDS

Chlorinated fatty acids have been found to be major contributors to or ganohalogen compounds in fish, bivalves, jellyfish, and lobster, and t hey have been indicated to contribute considerably to organohalogens i n marine mammals. Brominated fatty acids have been found in marine spo nges. Also, chlorinated lipids have been found in meat exposed to hypo chlorite disinfected water, and in chlorine-treated flour and in produ cts made from such flour. Following exposure to chlorine bleached pulp mill effluents, aquatic organisms may have elevated concentrations of chlorinated fatty acids in their lipids. However, a natural productio n of halogenated fatty acids is also possible. In this paper we summar ize the present knowledge of the occurrence of halogenated fatty acids in lipids and suggested ways of their formation. In Part II (Trends A nal. Chem. 16 (1997) 274) we deal with methods of their determination.