To investigate the contamination levels of 3-monochloropropanediol esters (3-MCPDE)and glycidyl esters (GE) in grilled and fried meat, and assess their chronic dietary exposure risks.

The 20 electric grilled meat samples, 20 charcoal grilled meat samples and 20 fried meat samples were collected from 5 regions in Sichuan Province. The content of 3-MCPDE and GE was determined by ¹³C₃ isotope dilution-gas chromatography-tandem mass spectrometry. The chronic daily intake (CDI) was calculated by point estimation method based on the daily meat consumption data of Chinese adult residents. The chronic dietary exposure risks of 3-MCPDE and GE were separately evaluated by hazard quotient (HQ) and margin of exposure (MOE) based on the median contents (P₅₀) of the contaminants.

Among the 60 samples, the detection rates of 3-MCPDE and GE were 73.3% and 75.0%, with P₅₀ content levels of 29.3 μg/kg and 60.4 μg/kg, respectively. Among charcoal grilled meat samples, fried meat samples and electric grilled meat samples, the detection rates of 3-MCPDE were 85.0%, 95.0% and 40.0%, with P₅₀ content levels of 93.3 μg/kg, 31.6 μg/kg and not detected (ND), respectively; the detection rates of GE were 90.0%, 85.0% and 50.0%, with P₅₀ content levels of 1236.2, 25.3 and 6.9 μg/kg, respectively. For adult residents, calculated based on a consumption frequency of once per day for charcoal grilled meat, fried meat and electric grilled meat, the P₅₀ CDI of 3-MCPDE intake were 0.155, 0.053 and 0 μg·kg–1·d–1, with HQ values of 0.078, 0.026 and 0 (all less than 1), respectively; the P₅₀ CDI of GE intake were 2.060, 0.101 and 0.011 μg·kg^–1·d^–1, with MOE values of 1165, 23762 and 210111, respectively, indicating charcoal grilled meat posed a certain risk of chronic dietary exposure to GE. Further assessment of the dietary exposure risk of GE in charcoal grilled meat samples showed that, calculated based on a consumption frequency of 3 times per week, once per week and twice every two weeks, the P₅₀ MOE values were 2718, 8155 and 16310, respectively; charcoal grilled lamb contributed to 45% of the total exposure of GE in charcoal grilled meat.

Grilled and fried meat is commonly contaminated with 3-MCPDE and GE, with GE levels significantly higher than 3-MCPDE levels(P<0.05); the levels of 3-MCPDE and GE in charcoal grilled meat are significantly higher than those in fried meat and electric grilled meat (P<0.05); the chronic dietary exposure risk of 3-MCPDE ingested through grilled and fried meat, and the chronic dietary exposure risk of GE ingested through electric grilled meat and fried meat are acceptable, but the chronic dietary exposure risk of GE ingested through charcoal grilled meat requires attention. Reasonable control of consumption frequency and diversified selection of food types can reduce the risk of chronic dietary exposure.