Initial dietary risk assessment of chlorinated paraffins in edible fungi in Chinese markets.

Abstract

Dietary intake is one of the main pathways for residents to become exposed to chlorinated paraffins (CPs). In China, due to the popularization of nutritional and medicinal edible fungi, consumption has increased on a yearly basis. Edible fungi have a variety of active substances and are consumed daily by residents. However, there is limited information on the concentration and source of chlorinated paraffins in edible fungi. In this study, the concentrations of short-chain chlorinated paraffins (SCCPs) and medium-chain chlorinated paraffins (MCCPs) in 105 edible fungi samples and 36 culture material samples were detected. The concentration range of SCCPs was 79.8ng/g dw to 3879.3ng/g dw, and the MCCPs was ND to 572.3ng/g dw. Spearman correlation analysis indicated that the sources of SCCPs and MCCPs in edible fungi were similar (r =0.57, p<0.01). The preponderant SCCPs and MCCPs congener group profiles were C10 Cl7-8 and C14 Cl6-8 . CPs were detected in culture materials, the concentration range of SCCPs was 320.2ng/g dw to 4326ng/g dw, and the MCCPs was 333.4ng/g dw to 4517.4ng/g dw. And the preponderant SCCPs and MCCPs homologues in culture materials were C11-12 Cl6 and C14 Cl6 . The linear discriminant analysis results indicated different contamination models of CPs between edible fungi and culture materials. The mean estimated daily intake values of SCCPs and MCCPs were 308.1ng/kg bw/d and 94.4ng/kg bw/d, respectively, indicating no potential health risk posed by CP exposure in edible fungi.