Review on Occurrence, Sources of Contamination, and Mitigation Strategies of Phthalates in Vegetable Oils

Abstract Phthalates (PAEs) are fat‐soluble pollutants with a molecular structure similar to hormones. Long‐term intake of PAEs exceeding the safe dose can lead to poisoning of the liver, kidney, lung, heart, and multiple tissue systems causing harm to the human body. Edible vegetable oil is one of the sources of human exposure to PAEs. Therefore, information on PAE levels in edible vegetable oils is very important for human exposure assessment. This paper reviews the sources of PAEs in edible vegetable oil, the causes of pollution in the process of production, processing, storage, and transportation, relevant control strategies and existing removal methods. Practical applications : This article reviews the sources, content, and removal methods of PAEs in edible vegetable oils. It aims to assess the global pollution status of PAEs in edible vegetable oil, provide information and reference for the control of PAEs in edible vegetable oil, and provide future reference for PAEs in edible vegetable oil.