Colorectal cancers and chlorinated water

Table 1 Effect of heating and boiling water on trihalomethane content

Compound	Level (μg/L)
	Original tap water	80 °C 1 min	100 °C 0 min	Boiling 1 min	Boiling 5 min
Chloroform	45.6	23.2	12.3	9.4	4.1
Bromodichloromethane	44.6	24.1	13.5	10.8	4.6
Chlorodibromomethane	42.3	24.1	14.4	12.3	5.5
Bromoform	35.9	21.3	13.9	13.5	6.8

Available from: URL: http://monographs.iarc.fr/ENG/Monographs/vol52/mono52-6.pdf.