To analyze the lead pollution situation in edible vegetable oils sold in a certain province in Northwestern China, and evaluate the risk of dietary exposure to lead.

A total of 335 edible vegetable oil samples were collected in a certain province in Northwest China from 2023 to 2024. The samples were tested using the inductively coupled plasma mass spectrometry method specified in GB 5009.268—2016 National food safety standard-Determination of neotame in foods, with a pollution index method applied to evaluate lead contamination levels. The risk of dietary lead exposure among residents was assessed using the margin of exposure(MOE) method based on adult consumption patterns.

In the 335 batches of edible vegetable oil samples, the overall detection rate of lead was 7.2%, the exceeding standard rate was 0%, and the average content was 0.014 mg/kg. All 6 kinds of edible plant samples showed single-factor pollution indices was all less than 1, and comprehensive pollution indices was all less than 0.7, indicating clean contamination levels and safe exposure grades. The average daily dietary exposure to edible oil and high-lead food exposure (95th percentile P₉₅) for adult residents in a certain province in Northwest China (18–44 years, 45–60 years, over 60 years) were 0.008, 0.010 and 0.010 μg/(kg·d) and 0.035, 0.041, 0.041 μg/(kg·d) respectively. The mean value and P₉₅ value of MOE for adult residents of all age groups were greater than 1, which indicated that the dietary exposure risk of lead from edible vegetable oils in this province was relatively low.

From 2023 to 2024, lead contamination in commercially available edible vegetable oils across a certain northwestern province is generally mild with high safety levels. Both the average dietary exposure and high-exposure risks for adults of all age groups remain within acceptable ranges. However, continuous monitoring and attention to food safety risks associated with edible vegetable oils are still required. Further measures should be taken to prevent and reduce lead exposure risks through improved food safety practices.