The explanation for the regional differences as reflected in Tables 1A, 1B, and 1C may begin by revisiting the basic steps in which tolerance levels or similar residue limits (e.g., action levels, MRLs) are derived for food contaminants. As given in Equation I here, which is presumably intuitive enough, the dose of a contaminant that a person receives from dietary intake for a given time interval (e.g., a day) is simply the product of the contaminant’s concentration in food times the amount of food consumed during that time period. The dosage that the food consumer takes in from this dietary exposure route is simply this dose divided by the person’s body weight.