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.

Evening primrose (Oenothera biennis L.) is a plant of the family Onagraceae. 1 Evening primrose oil (EPO) is edible, mainly composed of linoleic acid, oleic acid, palmitic acid, linolenic acid, various fatty acids, and vitamins. Because it is rich in γ-linolenic acid, EPO has aroused widespread attention. Irradiation has been widely used in food processing. 2 Compared with heat treatment, irradiation technology has little effect on the physical and chemical properties of food.Generally speaking, any change caused by any dose less than 10 kGy is considered harmless to human health by WHO, FAO, and IAEA. 3 In addition to the composition and nutritional quality of product oil, physical and chemical properties and sensory characteristics are also important indicators to evaluate product quality.Aroma-related volatile compounds can not only be used as markers of different quality oils but also directly affect consumers' desire to buy. 4,5 However, for foods with high protein, oil, and water content, irradiation treatment may be harmful. The bad flavour may be generated due to the degradation of water into hydroxyl free radicals in the process of irradiation sterilization, and hydroxyl free radicals can promote the oxidation of oils, leading to a significant increase in secondary volatile oxidation products. These