title: Significance of Cooking Oil to Bioaccessibility of Dichlorodiphenyltrichloroethanes (DDTs) and Polybrominated Diphenyl Ethers (PBDEs) in Raw and Cooked Fish: Implications for Human Health Risk.
abstract: The present study examined the bioacessibility of DDTs and PBDEs in cooked fish (yellow grouper; Epinephelus awoara) with and without heating using the colon extended physiologically based extraction test. The bioaccessibility of DDTs and PBDEs increased from 60 and 26% in raw fish to 83 and 63%, respectively, after the addition of oil to raw fish. However, they decreased from 83 to 66% and from 63 to 40%, respectively, when oil-added fish were cooked. Human health risk assessment based on bioaccessible concentrations of DDTs and PBDEs in fish showed that the maximum allowable daily fish consumption rates decreased from 25, 59, and 86 g day-1to 22, 53, and 77 g day-1for children, youths, and adults, respectively, after fish were cooked with oil. These findings indicated that the significance of cooking oil to the bioaccessibility of DDTs and PBDEs in food should be considered in assessments of human health risk.
authors.affiliation: State Key Laboratory of Organic Geochemistry, Guangzhou Institute of Geochemistry, Chinese Academy of Sciences , Guangzhou 510640, China.|University of Chinese Academy of Sciences , Beijing 100049, China.
authors.forename: Xiu-Bo
authors.initials: XB
authors.lastname: Mi
authors.affiliation: State Key Laboratory of Organic Geochemistry, Guangzhou Institute of Geochemistry, Chinese Academy of Sciences , Guangzhou 510640, China.|University of Chinese Academy of Sciences , Beijing 100049, China.
authors.forename: Yang
authors.initials: Y
authors.lastname: Su
authors.affiliation: School of Environment, Guangzhou Key Laboratory of Environmental Exposure and Health, and Guangdong Key Laboratory of Environmental Pollution and Health, Jinan University , Guangzhou 510632, China.
authors.forename: Lian-Jun
authors.identifier: http://orcid.org/0000-0002-0634-0829
authors.initials: LJ
authors.lastname: Bao
authors.affiliation: Laboratory of Earth Surface Processes, College of Urban and Environmental Science, Peking University , Beijing 100871, China.
authors.forename: Shu
authors.identifier: http://orcid.org/0000-0002-7374-7063
authors.initials: S
authors.lastname: Tao
authors.affiliation: State Key Laboratory of Organic Geochemistry, Guangzhou Institute of Geochemistry, Chinese Academy of Sciences , Guangzhou 510640, China.|School of Environment, Guangzhou Key Laboratory of Environmental Exposure and Health, and Guangdong Key Laboratory of Environmental Pollution and Health, Jinan University , Guangzhou 510632, China.
authors.forename: Eddy Y
authors.initials: EY
authors.lastname: Zeng
mesh_terms: D000818:Animals; D003257:Consumer Product Safety; D003296:Cooking; D003634:DDT / Q000032:analysis*; D005506:Food Contamination / Q000032:analysis*; D055768:Halogenated Diphenyl Ethers / Q000032:analysis*; D006801:Humans; D010473:Perciformes; D010938:Plant Oils / Q000737:chemistry*; D017747:Seafood / Q000032:analysis*; D014874:Water Pollutants, Chemical / Q000032:analysis*
chemical_list: D055768:Halogenated Diphenyl Ethers; D010938:Plant Oils; D014874:Water Pollutants, Chemical; D003634:DDT
keywords: bioaccessibility; dichlorodiphenyltrichloroethanes; fish consumption; health risk assessment; polyborminated diphenyl eithers