Evidence map›Paper›PMID 41375926›Full record

ArticleFoods (Basel, Switzerland)2025

Occurrence, Homologue Profiles and Risk Assessment of Short- and Medium-Chain Chlorinated Paraffins in Edible Vegetable Oils.

Yu Lu, Nan Wu, Lirong Gao, Lei Zhang, Tingting Zhou, Pei Cao, Jinyao Chen, Pingping Zhou

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

8 authors.

Yu LuWest China School of Public Health and West China Fourth Hospital, Food Safety Monitoring and Risk Assessment Key Laboratory of Sichuan Province, Sichuan University, Chengdu 610041, China.
Nan WuNHC Key Laboratory of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing 100022, China.
Lirong GaoState Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China.
Lei ZhangNHC Key Laboratory of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing 100022, China.
Tingting ZhouState Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China.
Pei CaoNHC Key Laboratory of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing 100022, China.ORCID 0000-0002-7599-8982
Jinyao ChenWest China School of Public Health and West China Fourth Hospital, Food Safety Monitoring and Risk Assessment Key Laboratory of Sichuan Province, Sichuan University, Chengdu 610041, China.ORCID 0000-0003-0519-4935
Pingping ZhouNHC Key Laboratory of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing 100022, China.

Funding

National Key Research and Development Program of China 2023YFF1104600National Key Research and Development Program of China 2023YFF1104800
6 · The paper itself

Abstract

Dietary intake is the major route of human exposure to fat-soluble and persistent chlorinated paraffins (CPs), which tend to accumulate in lipid-rich foods such as edible vegetable oils. This study investigated the levels of short-chain (SCCPs) and medium-chain chlorinated paraffins (MCCPs) in commercially available vegetable oils and assessed their potential health risks. The concentrations of SCCPs and MCCPs in 29 commercial edible vegetable oils were analyzed using comprehensive two-dimensional gas chromatography coupled with electron capture negative ionization mass spectrometry (GC × GC-ECNI-MS). Dietary exposure levels were estimated through probabilistic assessment integrating analytical results with dietary consumption data from the Chinese Total Diet Study (2017-2020). The margin of exposure (MOE) approach was employed for risk characterization. The average concentrations of SCCPs and MCCPs were 112 ng/g and 139 ng/g, respectively. The highest SCCP and MCCP concentration were found in sesame oil and peanut oil, respectively. Overall, MCCPs levels were generally higher than SCCPs. The estimated daily intakes (EDIs) of SCCPs and MCCPs were 56.06 and 73.63 ng/kg bw/d on average, with high consumers (P95) exposed to 180.91 and 230.49 ng/kg bw/d, respectively. Corresponding MOE at P95 were 1.27 × 10

Indexed as

chlorinated paraffins (CPs)dietary exposureedible vegetable oilsmedium-chain chlorinated paraffins (MCCPs)risk assessmentshort-chain chlorinated paraffins (SCCPs)

Identifiers

PMID41375926
PMCPMC12691766

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.