State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China; University of Chinese Academy of Sciences, Beijing 100049, China.
State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China.
Environ Int. 2019 Jan;122:340-345. doi: 10.1016/j.envint.2018.11.025. Epub 2018 Nov 23.
Short-chain chlorinated paraffins (SCCPs) were listed in the Stockholm Convention in 2017 yet are still used in large-tonnage in China. Diet is the main external exposure pathway of many persistent organic pollutants (POPs), but SCCP diet exposure has not been studied completely thus far. In this study, samples of 122 raw foods were collected from markets in Beijing, cooked with Chinese traditional cooking methods, and analyzed for SCCPs. Overall, SCCP levels in the raw food materials ranged from0.67 to 5100 ng g wet weight (ww). SCCP elimination was found in six out of seven kinds in the cooking case study. Concentrations in the raw food used for cooking ranged from 3.6 to 52 ng g ww, while the corresponding values in the cooked food ranged from 0.67 to 10.8 ng g ww. The SCCP elimination rate ranged from 12% to 93%. The daily average intake of SCCPs for the general population through raw food and cooked food was assessed. The total daily SCCP intake via these foods was 403 and 145 ng kg bw d, which suggests that different assessing approaches may result in different estimated SCCP diet exposure amounts.
短链氯化石蜡（SCCPs）于 2017 年被列入《斯德哥尔摩公约》，但目前仍在中国大量使用。饮食是许多持久性有机污染物（POPs）的主要外部暴露途径，但迄今为止，SCCP 的饮食暴露情况尚未得到充分研究。在这项研究中，从北京的市场上采集了 122 种生食品的样本，用中国传统烹饪方法进行烹饪，并对 SCCPs 进行了分析。总体而言，生食品材料中的 SCCP 水平范围为 0.67 至 5100ng g 湿重（ww）。在烹饪案例研究中，有六种食物中的 SCCP 被发现有消除。烹饪用生食品的浓度范围为 3.6 至 52ng g ww，而相应的熟食品浓度范围为 0.67 至 10.8ng g ww。SCCP 的消除率范围为 12%至 93%。评估了一般人群通过生食品和熟食品摄入 SCCPs 的平均日摄入量。通过这些食物摄入的 SCCP 总量为 403 和 145ng kg bw d，这表明不同的评估方法可能导致不同的估计 SCCP 饮食暴露量。
