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Phthalate esters (PAEs) are ubiquitous environmental pollutants. Human exposure to PAEs occurs through multiple pathways, with dietary intake identified as the predominant source in daily life. This study aims to evaluate the potential health risks by assessing dietary exposure to PAEs in hotpot seasonings among residents of the Sichuan and Chongqing region. We investigated the contamination levels of two common phthalates, dibutyl phthalate (DBP) and di(2-ethylhexyl) phthalate (DEHP), in 450 commercially available batches from China. The detection rate of DBP in hotpot seasoning was 25.1%, with an average content of 0.42 mg/kg and a maximum content of 7.50 mg/kg. DEHP had a detection rate of 24.4%, with an average content of 0.60 mg/kg and a maximum content of 4.36 mg/kg. The Crystal Ball software, based on the Monte Carlo statistical model, was used to simulate and calculate the daily exposure levels and risk indices of DBP and DEHP. The two kinds of plasticizer have different degrees of risks for teenagers, among which the DBP risk index is higher than DEHP, which has a certain exposure risk, which can strengthen reasonable dietary guidance. In addition, the plasticizer content in the bottom material of hot pot has the greatest impact on the risk index.

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Exposure Risk Assessment of Phthalate Ester Plasticizers in Sichuan and Chongqing, China

  • 会议论文

  • 发表日期：

    2026年

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  • Xiaofang Luo,
  • Huan Liu,
  • Lanyan Tong,
  • Genrong Li,
  • Enting Wang,
  • Jing Zhang,
  • Xiaoyu Liu

摘要

Phthalate esters (PAEs) are ubiquitous environmental pollutants. Human exposure to PAEs occurs through multiple pathways, with dietary intake identified as the predominant source in daily life. This study aims to evaluate the potential health risks by assessing dietary exposure to PAEs in hotpot seasonings among residents of the Sichuan and Chongqing region. We investigated the contamination levels of two common phthalates, dibutyl phthalate (DBP) and di(2-ethylhexyl) phthalate (DEHP), in 450 commercially available batches from China. The detection rate of DBP in hotpot seasoning was 25.1%, with an average content of 0.42 mg/kg and a maximum content of 7.50 mg/kg. DEHP had a detection rate of 24.4%, with an average content of 0.60 mg/kg and a maximum content of 4.36 mg/kg. The Crystal Ball software, based on the Monte Carlo statistical model, was used to simulate and calculate the daily exposure levels and risk indices of DBP and DEHP. The two kinds of plasticizer have different degrees of risks for teenagers, among which the DBP risk index is higher than DEHP, which has a certain exposure risk, which can strengthen reasonable dietary guidance. In addition, the plasticizer content in the bottom material of hot pot has the greatest impact on the risk index.