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  • Title: Dietary exposure and risk assessment of perchlorate in diverse food from Wuhan, China.
    Author: Wang Y, Dong J, Chen M, Tian Y, Liu X, Liu L, Wu Y, Gong Z.
    Journal: Food Chem; 2021 Oct 01; 358():129881. PubMed ID: 33933950.
    Abstract:
    The perchlorate levels in 330 foods belonging to 5 varieties obtained from Wuhan were monitored. An ultra-high performance liquid chromatography coupled with triple quadrupoles mass spectrometry in combination with Cl18O4- internal standard method was performed to determine the level of perchlorate in various foods. Hereafter, dietary exposure and risk assessment of perchlorate was evaluated. The results revealed that the average level of perchlorate was 15.04 µg/kg with a detection of 95% among the whole food groups. The level of perchlorate in vegetables was the highest among the 5 varieties of food with an average content of 27.39 µg/kg, which in meat was the lowest with an average of 3.65 µg/kg. Estimated dietary intake results illustrated that males showed exposure in the range 0.004-0.18 µg/kg bw/day, which for females was 0.01-0.21 µg/kg bw/day. The results indicated that exposure to perchlorate via the food consumption for Wuhan people was evaluated as safe.
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