Abstract: ObjectiveTo study the removal effects of cooking on organophosporus pesticides in vegetables and the influece of cooking factors in dietary exposure assessment.MethodsThe concentrations of the pesticides were analyzed before and after cooking then cooking factors were calculated.Dietary exposure levels of the pesticides were calculated and compared with or without the consideration of cooking factors.ResultsThe residue levels of the organophosphorus pestitides were different for different kinds of pesticide (F=18.758, P<0.01),and the cooking factors were within the range of 0.06-0.88.According to the percentage of the pesticides removed, the sequence of the pesticides was acephate>chloipyri-fos>fenitrothion>dinethoate>triazophos.The longer the vegetables were cooked, the less residual levels of the organophosphorus pesticides left.The intake levels of organophosphosphorus pesticides were reduced with the consideration of cooking factors.ConclusionWith the consideration of the influence of cooking, more precise assessment for the dietary exposure can be achieved dietary exposure assessment.