title: Short-chain chlorinated paraffins in cooking oil and related products from China.
abstract: Short-chain chlorinated paraffins (SCCPs) are emerging persistent organic pollutants. It has been found that dietary intakes of SCCPs in China have recently increased and are now higher than in Japan and Korea. The contribution of cooking oil to dietary exposure to SCCPs in China was evaluated by analyzing SCCPs in cooking oil, raw seeds used to produce cooking oil, and fried confectionery products collected in China in 2010 and 2012. Detectable amounts of SCCP homologs were found in 48 out of the 49 cooking oil samples analyzed, and the SCCP concentrations varied widely, from <9 to 7500 ng g(-1). Estimated dietary intakes of total SCCPs in cooking oil ranged from <0.78 to 38 μg d(-1). The estimated dietary intake of SCCPs was relatively high (mean 14.8 μg d(-1)) for residents of Beijing. Fried confectionery was found to contain SCCP concentrations of 11-1000 ng g(-1). Cooking oil might therefore be one of the sources of SCCPs to Chinese diets. SCCPs were also detected in raw seeds used to produce cooking oil, but the concentrations varied widely. The SCCP homolog patterns in the raw seed and cooking oil samples were different, implying that the seeds used to produce the oil (and therefore the soil on which the seeds were produced) were unlikely to be the sources of SCCPs in cooking oil. Further investigations are needed to determine the routes through which cooking oil becomes contaminated with SCCPs during the production and processing of the oil.
authors.affiliation: Department of Health and Environmental Sciences, Kyoto University Graduate School of Medicine, Yoshida, Kyoto 606-8501, Japan.
authors.forename: Yang
authors.initials: Y
authors.lastname: Cao
authors.affiliation: Department of Health and Environmental Sciences, Kyoto University Graduate School of Medicine, Yoshida, Kyoto 606-8501, Japan.
authors.forename: Kouji H
authors.initials: KH
authors.lastname: Harada
authors.affiliation: Department of Health and Environmental Sciences, Kyoto University Graduate School of Medicine, Yoshida, Kyoto 606-8501, Japan; Department of Nutrition and Food Hygiene, School of Public Health, China Medical University, Shenyang 110122, PR China.
authors.forename: Wanyang
authors.initials: W
authors.lastname: Liu
authors.affiliation: Department of Health and Environmental Sciences, Kyoto University Graduate School of Medicine, Yoshida, Kyoto 606-8501, Japan; Department of Epidemiology and Health Statistics, School of Public Health, Central South University, Changsha 410078, PR China.
authors.forename: Junxia
authors.initials: J
authors.lastname: Yan
authors.affiliation: Department of Health and Environmental Sciences, Kyoto University Graduate School of Medicine, Yoshida, Kyoto 606-8501, Japan; Institute for Environment Health and Related Product Safety, China CDC, Panjiayuan, Beijing 100021, PR China.
authors.forename: Can
authors.initials: C
authors.lastname: Zhao
authors.affiliation: Department of Health and Environmental Sciences, Kyoto University Graduate School of Medicine, Yoshida, Kyoto 606-8501, Japan.
authors.forename: Tamon
authors.initials: T
authors.lastname: Niisoe
authors.affiliation: Department of Health and Environmental Sciences, Kyoto University Graduate School of Medicine, Yoshida, Kyoto 606-8501, Japan.
authors.forename: Ayumu
authors.initials: A
authors.lastname: Adachi
authors.affiliation: Department of Health and Environmental Sciences, Kyoto University Graduate School of Medicine, Yoshida, Kyoto 606-8501, Japan.
authors.forename: Yukiko
authors.initials: Y
authors.lastname: Fujii
authors.affiliation: Shimadzu Techno-Research Incorporated, Nishinokyo, Kyoto 604-8435, Japan.
authors.forename: Chihiro
authors.initials: C
authors.lastname: Nouda
authors.affiliation: Shimadzu Techno-Research Incorporated, Nishinokyo, Kyoto 604-8435, Japan.
authors.forename: Takumi
authors.initials: T
authors.lastname: Takasuga
authors.affiliation: Department of Health and Environmental Sciences, Kyoto University Graduate School of Medicine, Yoshida, Kyoto 606-8501, Japan. Electronic address: koizumi.akio.5v@kyoto-u.ac.jp.
authors.forename: Akio
authors.initials: A
authors.lastname: Koizumi
mesh_terms: D002681:China; D003296:Cooking; D004785:Environmental Pollutants / Q000032:analysis* / Q000737:chemistry; D005504:Food Analysis / Q000379:methods*; D005506:Food Contamination / Q000032:analysis*; D006843:Hydrocarbons, Chlorinated / Q000032:analysis* / Q000737:chemistry; D010232:Paraffin / Q000032:analysis* / Q000737:chemistry; D010938:Plant Oils / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry
chemical_list: D004785:Environmental Pollutants; D006843:Hydrocarbons, Chlorinated; D010938:Plant Oils; D010232:Paraffin
keywords: China; Exposure; Food; Homolog analysis; Short-chain chlorinated paraffins