Bioaccessibility　of　a　contaminant　in　foods　is　the　fraction　of　the　contaminant　mobilized　from　the　food　matrices　during　gastrointestinal　digestion.　In　the　present　paper,　the　bioaccessibility　of　polybrominated　diphenyl　ethers　(PBDEs)　in　13　types　of　foods,　including　fish,　meat,　rice,　flour,　and　vegetables,　was　determined　using　an　in　vitro　digestion　method.　The　bioaccessibility　obtained　ranged　from　2.6%　to　41.3%.　It　was　found　that　the　bioaccessibility　of　PBDEs　exhibited　positive　correlations　with　fat　and　carbohydrate　contents　and　negative　correlations　with　protein　and　dietary　fiber　contents　in　the　foods.　Fat　was　the　most　important　factor　affecting　the　bioaccessibility　of　PBDEs.　The　mechanism　underlying　the　correlations　was　discussed　in　view　of　partition　of　PBDEs　between　liquid　and　solid　phases.　To　our　knowledge,　this　is　the　first　article　systematically　investigating　the　bioaccessibility　of　PBDEs　in　foods　and　demonstrating　the　influence　of　the　food　constituents　on　the　bioaccessibility　of　PBDEs.