Exposure to Chlorinated Paraffins in the Sixth Total Diet Study-China,2016‒2019

作     者：Yang Liu Shuang Wang Lirong Gao Lili Cui Jingguang Li Bing Lyu Lei Zhang Minghui Zheng Yongning Wu 

作者机构：State Key Laboratory of Environmental Chemistry and EcotoxicologyResearch Center for Eco-Environmental SciencesChinese Academy of SciencesBeijingChina University of the Chinese Academy of SciencesBeijingChina Institute of Environment and EcologyShandong Normal UniversityJi’nan CityShandong ProvinceChina NHC Key Laboratory of Food Safety Risk AssessmentChina National Center for Food Safety Risk AssessmentBeijingChina 

出 版 物：《China CDC weekly》 (中国疾病预防控制中心周报（英文）)

年 卷 期：2022年第4卷第9期

页      面：172-175页

核心收录：

学科分类：1004[医学-公共卫生与预防医学(可授医学、理学学位)] 100403[医学-营养与食品卫生学] 10[医学] 

基　　金：Supported by the National Key Research and Development Program of China(grant number 2017YFC1600500) CAMS Innovation Fund for Medical Science(CIFMS 2019-I2M-5-024) the National Natural Science Foundation of China(grants no.21537001 and 21976187). 

主　　题：properties. thereby Total 

摘      要：Summary What is already known about this topic?Short-chain chlorinated paraffins(SCCPs)are persistent organic pollutants that are toxic to organisms.Medium-chain chlorinated paraffins(MCCPs)have similar properties.Chlorinated paraffins(CPs)may be biomagnified through the food chain,thereby threatening human health.What is added by this report?The concentrations of SCCP and MCCP in each food sample were 5-265 and 4-306 ng/g,respectively.The estimated dietary exposure to CPs was relatively lower than the threshold set in the current guidelines.What are the implications for public health practice?The production and use of SCCP and MCCP have not been prohibited in China yet.Further studies are needed to assess the health risks through dietary exposure to CPs.