Dioxins are toxic, chlorinated chemicals that persist in the environment for long periods. They accumulate in the food chain and enter the human body primarily through consumption of animal products like meat and dairy. Major sources of dioxin contamination include waste incineration, industrial processes, and natural events like forest fires. Exposure to dioxins is linked to increased risks of cancer, skin conditions, diabetes, and damage to the immune system. Recommendations to reduce dioxin intake focus on choosing low-fat animal products and increasing consumption of plant-based foods.