Significance of Cooking Oil to Bioaccessibility of   Dichlorodiphenyltrichloroethanes (DDTs) and Polybrominated Diphenyl   Ethers (PBDEs) in Raw and Cooked Fish: Implications for Human Health   Risk

doi:10.1021/acs.jafc.7b00505

CORC > 北京大学 > 城市与环境学院

	Significance of Cooking Oil to Bioaccessibility of Dichlorodiphenyltrichloroethanes (DDTs) and Polybrominated Diphenyl Ethers (PBDEs) in Raw and Cooked Fish: Implications for Human Health Risk
	Mi, Xiu-Bo ; Su, Yang ; Bao, Lian-Jun ; Tao, Shu ; Zeng, Eddy Y.
刊名	JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
	2017
关键词	bioaccessibility polyborminated diphenyl eithers dichlorodiphenyltrichloroethanes fish consumption health risk assessment POLYCYCLIC AROMATIC-HYDROCARBONS IN-VITRO DIGESTION PERSISTENT HALOGENATED COMPOUNDS PHYSIOLOGICALLY-BASED EXTRACTION PEARL RIVER DELTA POLYCHLORINATED-BIPHENYLS GASTROINTESTINAL-TRACT ORAL BIOACCESSIBILITY EXPOSURE ASSESSMENT ORGANIC POLLUTANTS
DOI	10.1021/acs.jafc.7b00505
英文摘要	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(-1) to 22, 53, and 77 g day(-1) for 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.; National Natural Science Foundation of China [41390240]; Department of Science and Technology of Guangdong Province [2015B020237006]; SCI(E); ARTICLE; 16; 3269-3276; 65
语种	英语
内容类型	期刊论文
源URL	[http://ir.pku.edu.cn/handle/20.500.11897/473882]
专题	城市与环境学院
推荐引用方式 GB/T 7714	Mi, Xiu-Bo,Su, Yang,Bao, Lian-Jun,et al. Significance of Cooking Oil to Bioaccessibility of Dichlorodiphenyltrichloroethanes (DDTs) and Polybrominated Diphenyl Ethers (PBDEs) in Raw and Cooked Fish: Implications for Human Health Risk[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2017.
APA	Mi, Xiu-Bo,Su, Yang,Bao, Lian-Jun,Tao, Shu,&Zeng, Eddy Y..(2017).Significance of Cooking Oil to Bioaccessibility of Dichlorodiphenyltrichloroethanes (DDTs) and Polybrominated Diphenyl Ethers (PBDEs) in Raw and Cooked Fish: Implications for Human Health Risk.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.
MLA	Mi, Xiu-Bo,et al."Significance of Cooking Oil to Bioaccessibility of Dichlorodiphenyltrichloroethanes (DDTs) and Polybrominated Diphenyl Ethers (PBDEs) in Raw and Cooked Fish: Implications for Human Health Risk".JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017).