Occurrence, Homologue Profiles and Risk Assessment of Short- and Medium-Chain Chlorinated Paraffins in Edible Vegetable Oils.

ABSTRACT: Dietary intake is the major route of human exposure to fat-soluble and persistent chlorinated paraffins (CPs), which tend to accumulate in lipid-rich foods such as edible vegetable oils. This study investigated the levels of short-chain (SCCPs) and medium-chain chlorinated paraffins (MCCPs) in commercially available vegetable oils and assessed their potential health risks. The concentrations of SCCPs and MCCPs in 29 commercial edible vegetable oils were analyzed using comprehensive two-dimensional gas chromatography coupled with electron capture negative ionization mass spectrometry (GC × GC-ECNI-MS). Dietary exposure levels were estimated through probabilistic assessment integrating analytical results with dietary consumption data from the Chinese Total Diet Study (2017-2020). The margin

SUBMITTER: Lu Y 

PROVIDER: S-EPMC12691766 | biostudies-literature | 2025 Nov

REPOSITORIES: biostudies-literature