Occurrence and Health Risk Assessment of Organophosphate Esters in Seafood from Southeastern China: Impacts of Cooking Methods and Dietary Exposure.
6 affiliations
- 1Sino-Danish College, University of Chinese Academy of Sciences, Beijing 100049, China.
- 2Key Laboratory of Environmental Nanotechnology and Health Effects, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China.
- 3University of Chinese Academy of Sciences, Beijing 100049, China.
- 4State Key Laboratory of Environmental Chemistry and Toxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China.
- 5Department of Public Health, University of Copenhagen, Copenhagen 1356, Denmark.
- 6The People's Hospital of Yuhuan, Zhejiang 317600, China.
Abstract
Food ingestion is recognized as a major pathway for human exposure to organophosphate esters (OPEs). However, studies investigating dietary external exposure and human internal exposure within the same region remain limited. In this study, 17 OPEs were measured in seafood collected from China's coastal waters and 16 OPEs were measured in serum samples from local residents. ΣOPE concentrations ranged from 1.88 to 9.23 ng/mL (mean: 4.96 ng/mL) in serum and 15.63-39.61 ng/g dw (mean: 24.54 ng/g dw) in untreated seafood. The emerging OPE 3IPPDPP was detected in untreated seafood at a concentration of 0.07 ng/g dw. Among the processing methods, cooking exhibited the most evident reduction in OPE concentrations, with a mean level of 14.57 ng/g dw. TCIPP and TDCIPP were identified as the dominant compounds in the seafood and serum, respectively. Under the current available toxicological data for OPEs and the assumptions of the exposure model, noncarcinogenic risks from dietary exposure to OPEs in processed seafood were within acceptable limits. These findings provide new insights into dietary exposure to OPEs and their associated health risks.
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BibTeX
@article{liu2026occurrence,
title = {{Occurrence and Health Risk Assessment of Organophosphate Esters in Seafood from Southeastern China: Impacts of Cooking Methods and Dietary Exposure.}},
author = {Yunshuang Liu and Qian Zou and Mei Liu and Marie Pedersen and Fuxiang Cui and Xinyi Chen and Yin Dong and Gaofeng Zhang and Gaoxin Zhang and Jingzhang Liu and Maoyong Song and Qinghua Zhang},
journal = {Environment \& health (Washington, D.C.)},
year = {2026},
month = may,
doi = {10.1021/envhealth.6c00114},
url = {https://europepmc.org/article/MED/42903446},
note = {CC BY-NC-ND},
}
RIS
TY - JOUR
TI - Occurrence and Health Risk Assessment of Organophosphate Esters in Seafood from Southeastern China: Impacts of Cooking Methods and Dietary Exposure.
AU - Yunshuang Liu
AU - Qian Zou
AU - Mei Liu
AU - Marie Pedersen
AU - Fuxiang Cui
AU - Xinyi Chen
AU - Yin Dong
AU - Gaofeng Zhang
AU - Gaoxin Zhang
AU - Jingzhang Liu
AU - Maoyong Song
AU - Qinghua Zhang
PY - 2026
DA - 2026/05/29
JO - Environment & health (Washington, D.C.)
DO - 10.1021/envhealth.6c00114
UR - https://europepmc.org/article/MED/42903446
AB - Food ingestion is recognized as a major pathway for human exposure to organophosphate esters (OPEs). However, studies investigating dietary external exposure and human internal exposure within the same region remain limited. In this study, 17 OPEs were measured in seafood collected from China's coastal waters and 16 OPEs were measured in serum samples from local residents. ΣOPE concentrations ranged from 1.88 to 9.23 ng/mL (mean: 4.96 ng/mL) in serum and 15.63-39.61 ng/g dw (mean: 24.54 ng/g dw) in untreated seafood. The emerging OPE 3IPPDPP was detected in untreated seafood at a concentration of 0.07 ng/g dw. Among the processing methods, cooking exhibited the most evident reduction in OPE concentrations, with a mean level of 14.57 ng/g dw. TCIPP and TDCIPP were identified as the dominant compounds in the seafood and serum, respectively. Under the current available toxicological data for OPEs and the assumptions of the exposure model, noncarcinogenic risks from dietary exposure to OPEs in processed seafood were within acceptable limits. These findings provide new insights into dietary exposure to OPEs and their associated health risks.
SN - 2833-8278
ER -