Short-chain chlorinated paraffins in various foods from Republic of Korea: Levels, congener patterns, and human dietary exposure

Lee, Sumin; Choo, Gyojin; Ekpe, Okon Dominic; Kim, Jongchul; Oh, Jeong-Eun

Short-chain chlorinated paraffins in various foods from Republic of Korea: Levels, congener patterns, and human dietary exposure

2020

Lee, Sumin | Choo, Gyojin | Ekpe, Okon Dominic | Kim, Jongchul | Oh, Jeong-Eun

Short-chain chlorinated paraffin (SCCP) concentrations in 419 food samples (from 59 species) from Republic of Korea were determined. The SCCP concentrations and lipid contents in whole foods positively correlated and the highest SCCP concentration (891 ng/g wet weight) was observed in fats and oils. The SCCP concentrations were higher in benthic fish/shellfish and demersal fish than other fish and shellfish. The SCCP concentrations were higher in duck meat and eggs than meat and eggs of other species. The chlorine-based congener group patterns were related to the lipid contents of the foods. SCCPs in eggs (high lipid content) were dominated by more-chlorinated SCCPs (particularly Cl₈-SCCPs, which contributed 43% of the total) but SCCPs in seaweed (low lipid content) were dominated by less-chlorinated SCCPs (particularly Cl₆-SCCPs, which contributed 46%). Dietary SCCP intakes were calculated using the median SCCP concentrations and estimated 888 and 781 ng/kg/d for male and female Korean adults, respectively. The predominant contributing foods to SCCP dietary exposure differed according to sex and age. Dairy products contributed most (about 50%) for infants/children (1–5 y old), but meat and dairy products contributed most for adult males and females, respectively. Grain contributed most for ≥65 y old.

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