“…Some studies reported that the concentrations of short-chained PFASs decreased, while long-chained PFASs increased during cooking, such as frying, steaming, or boiling. , Recently, a 1 or 2 day duplicate diet was employed to assess EDI, which was proven to improve human exposure assessment. , However, the 1 or 2 day duplicate diet does not well reflect variations in dietary intakes of the participants because most people tend to change their food recipes within a short period (such as a week). On the other hand, there are many studies reporting the internal exposure of PFASs by measuring them in human blood , and attempted to understand the intrinsic relationship between external and internal exposures by a one-compartment toxicokinetic model, in which bioavailability of PFASs in the food matrices was assumed to be 100%. − However, some recent studies suggested that the bioavailability was lower than 100% in many circumstances, implying that the human exposure risks might be overestimated in previous studies. ,, …”