Dioxins are toxic by-products of industrial combustion processes, characterized by being colorless, odorless, water-insoluble, and not commercially produced. These compounds, including both dioxins and furans, exhibit various properties and toxicity levels. Due to their high lipophilicity, they resist metabolic and environmental degradation, leading to their accumulation in animal-based foods and subsequent transfer to humans through the food chain. They exert toxic effects via aryl hydrocarbon (AhR) receptors and induce the synthesis of enzymes crucial for xenobiotic biotransformation, resulting in increased enzyme levels in the liver. Dioxins, absorbed through the small intestine and transported via the bloodstream, accumulate in fatty tissues, particularly the liver. This slow elimination process leads to bioaccumulation with repeated exposure, causing diverse toxic effects on multiple bodily systems. Thus, developing and implementing effective environmental policies and preventive measures is critical to mitigate dioxin toxicity.