Objective. Chloroparaffins are a class of polyhalogenated compounds which share the adverse environmental properties with polychlorinated biphenyls (PCBs) and other persistent organic pollutants (POPs). Chloroparaffins are currently produced at more than 1.3 million metric tons per years which is equal with the total production volume of polychlorinated biphenyls (PCBs) from 1929 until their global ban. Chloroparaffins are mainly used as coolants and lubricants in cutting fluids, as well as plasticizers and flame retardants in polymers or sealant materials. Throughout the world, chloroparaffins were found to be high-concentrated in recent human milk samples, topped only by DDT. Typically, humans are not primarily exposed to chloroparaffins by consumption of raw food. Rather, they enter the products during industrial food processing or in homes. Fats and oil belong to the main food group contributing to dietary exposure with chloroparaffins. Methods used. Chloroparaffins were co-extracted with lipids, liberated from the lipid matrix and quantified by GC/ECNI-MS-SIM. Results. Chloroparaffins were particularly high concentrated in kitchen equipment from which they can enter food by leaching from the products in which they were used. Spiking experiments at low doses confirmed that exposure by carry-over effects could be higher than by food. Particularly high chloroparaffin concentrations were detected in palm oil-based vitamin E dietary supplements. Conclusions. Chloroparaffins are abundant and widespread contaminants. Indirect contamination during food processing and food preparation play a major role in human exposure, with oils being particularly affected. There is an urgent need to revise processing steps and equipment for possible leaching of chloroparaffins.