Wei Zhou, Duo Bu, Kai Huang, Qiangying Zhang, Xiaomei Cui, Zeng Dan, Yinzheng Yang, Yilin Fu, Qianyuan Yang, Yunhe Teng, Jie Fu, Aiqian Zhang, Jianjie Fu, Guibin Jiang
Knowledge regarding the occurrence of short-chain and medium-chain chlorinated paraffins (SCCPs and MCCPs) in foodstuffs and their dietary exposure risks for rural Tibetan residents remains largely unknown. Herein, we collected main foodstuffs (including highland barley, vegetables, Tibetan butter, mutton, and yak beef) across the rural Tibetan Plateau and characterized the CP profiles and concentrations. The highest SCCPs concentrations were detected in Tibetan butter (geometric mean (GM): 240.6 ng/g wet weight (ww)), followed by vegetables (59...
April 12, 2024: Science of the Total Environment