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Table 4 Dietary exposures to each PAH and total 4 PAHs by consuming edible oils

From: Occurrence and risk characterization of polycyclic aromatic hydrocarbons of edible oils by the Margin of Exposure (MOE) approach

Type

Population

Dietary exposure (ng kg−1 b.w. day−1)

BaA

CHR

BbF

BaP

4 PAHsa

TEQBaP b

MEAN

P95c

Mean

P95

Mean

P95

Mean

P95

Mean

P95

Mean

P95

Sesame oil

Total

1.17 × 10−2

4.76 × 10−2

1.19 × 10−2

4.83 × 10−2

9.88 × 10−3

4.03 × 10−2

5.22 × 10−3

2.13 × 10−2

3.87 × 10−2

1.58 × 10−1

7.50 × 10−3

3.06 × 10−2

Consumer only

1.68 × 10−2

5.55 × 10−2

1.71 × 10−2

5.63 × 10−2

1.42 × 10−2

4.69 × 10−2

7.50 × 10−3

2.48 × 10−2

5.56 × 10−2

1.84 × 10−1

1.08 × 10−2

3.56 × 10−2

Perilla oil

Total

1.39 × 10−3

5.07 × 10−3

2.38 × 10−3

8.66 × 10−3

1.54 × 10−3

5.60 × 10−3

6.18 × 10−4

2.25 × 10−3

5.92 × 10−3

2.16 × 10−2

9.34 × 10−4

3.40 × 10−3

Consumer only

1.69 × 10−2

6.06 × 10−2

2.89 × 10−2

1.04 × 10−1

1.87 × 10−2

6.70 × 10−2

7.51 × 10−3

2.69 × 10−2

7.19 × 10−2

2.58 × 10−1

1.13 × 10−2

4.07 × 10−2

Red pepper seeds oil

Total

1.54 × 10−4

1.91 × 10−4

1.30 × 10−4

0.80 × 10−4

5.55 × 10−4

 

5.17 × 10−5

 

Consumer only

3.07 × 10−2

7.68 × 10−2

3.83 × 10−2

9.57 × 10−2

2.59 × 10−2

6.48 × 10−2

1.60 × 10−2

4.00 × 10−2

1.11 × 10−1

2.77 × 10−1

1.03 × 10−2

2.58 × 10−2

Olive oil

Total

8.74 × 10−4

1.64 × 10−3

6.40 × 10−4

3.71 × 10−4

3.52 × 10−3

 

1.83 × 10−4

 

Consumer only

2.19 × 10−2

8.57 × 10−2

4.10 × 10−2

1.61 × 10−1

1.60 × 10−2

6.27 × 10−2

9.28 × 10−3

3.64 × 10−2

8.81 × 10−2

3.45 × 10−1

4.58 × 10−3

1.80 × 10−2

Red pepper seasoning oil

Total

1.12 × 10−4

1.68 × 10−4

1.09 × 10−4

0.56 × 10−4

4.45 × 10−4

 

8.00 × 10−5

 

Consumer only

2.25 × 10−2

5.61 × 10−2

3.35 × 10−2

8.38 × 10−2

2.18 × 10−2

5.45 × 10−2

1.11 × 10−2

2.79 × 10−2

8.89 × 10−2

2.22 × 10−1

1.59 × 10−2

3.98 × 10−2

  1. aThe sum of BaA, CHR, BbF and BaP contents
  2. bThe estimated equivalent concentrations of BaP calculated by TEFs of BaA, CHR and BbF
  3. cDietary exposure to PAHs at the 95th percentile