Short- and Medium-Chain Chlorinated Paraffins in Foods from the Sixth Chinese Total Diet Study: Occurrences and Estimates of Dietary Intakes in South China
Lili Cui, Lirong Gao, Minghui Zheng, Jingguang Li, Lei Zhang, Yongning Wu, Lin Qiao, Chi Xu, Kunran Wang, Di Huang
Abstract
Food consumption has been identified as a major pathway for human exposure to short-chain chlorinated paraffins (SCCPs) and medium-chain chlorinated paraffins (MCCPs), but evaluations of SCCP and MCCP intake from major dietary sources are limited. We used the sixth Chinese Total Diet Study to perform a comprehensive investigation of SCCPs and MCCPs in cereals, vegetables, potatoes, legumes, eggs, milk, meats, and aquatic foods from nine southern provinces. The geographical distribution of CP concentrations showed higher levels in Jiangsu, Hubei, and Zhejiang provinces. The CP concentrations in most animal-origin foods were higher than those in foods of plant origin. The total estimated daily intakes (EDIs) of SCCPs and MCCPs, with average values of 7.0 × 102 and 4.7 × 102 ng kg–1 day–1, respectively, were mostly contributed by cereals, vegetables, and meats. Risk assessment indicated the EDIs of CPs posed no significant risk to residents in South China.