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Toxicologically Relevant Phthalates in Food

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Molecular, Clinical and Environmental Toxicology

Part of the book series: Experientia Supplementum ((EXS,volume 101))

Abstract

Various phthalates have been detected in a wide range of food products such as milk, dietary products, fat-enriched food, meat, fish, sea food, beverages, grains, and vegetables as well as in breast milk. Here we present an overview on toxicologically considerable phthalate levels in food reported in the literature. The most common phthalates detected are di-(2-ethylhexyl) phthalate (DEHP), di-n-butyl phthalate (DnBP), and di-isobutyl phthalate (DiBP). Milk analyses demonstrate that background levels in unprocessed milk are usually low. However, during processing the phthalate contents may significantly increase due to migration from plastic materials in contact with food. Among dietary products fat-enriched food such as cheese and cream were identified with highest levels of DEHP. Plasticized PVC from tubes, conveyor belts, or disposable gloves used in food processing is an important source for contamination of food, especially of fatty food. Paper and cardboard packaging made from recycled fibers are another important source of contamination. In addition, gaskets used in metal lids for glass jars have been identified as possible source for the contamination of foodstuffs with phthalates. The highest concentrations of DEHP reported (>900 mg kg−1) were detected in food of high fat content stored in such glass jars. Beyond classical food, DEHP and DnBP were identified in human breast milk samples as the main phthalate contaminants. Phthalate monoesters and some oxidative metabolites were also quantified in breast milk.

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Abbreviations

BBP:

Benzyl-butyl phthalate

DEHP:

Di-(2-ethylhexyl) phthalate

DEP:

Di-ethyl phthalate

DiBP:

Di-isobutyl phthalate

DiDP:

Di-isodecyl phthalate

DiNP:

Di-isononyl phthalate

DnBP:

Di-n-butyl phthalate

DMP:

Di-methyl phthalate

DnNP:

Di-n-nonyl phthalate

DnOP:

Di-n-octyl phthalate

LOD:

Limit of detection

LOQ:

Limit of quantification

MnBP:

Mono-n-butyl phthalate

MBzP:

Mono-benzyl phthalate

MCPP:

Mono-3-carboxypropyl phthalate

MEHHP:

Mono-2-ethyl-5-hydroxyhexyl phthalate

MEHP:

Mono-ethylhexyl phthalate

MEOHP:

Mono-2-ethyl-5-oxohexyl phthalate

MEP:

Mono-ethyl phthalate

MiBP:

Mono-isobutyl phthalate

MnBP:

Mono-n-butyl phthalate

MiNP:

Mono-isononyl phthalate

MMP:

Mono-methyl phthalate

MnOP:

Mono-n-octyl phthalate

n :

Number of samples

NA:

Not available

ND:

Not detectable

PVC:

Polyvinyl chloride

TDI:

Tolerable daily Intake

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Authors and Affiliations

  1. Department of Product Safety, German Federal Institute for Risk Assessment (BfR), Max-Dohrn-Strasse 8-10, 10589, Berlin, Germany

    Oliver Kappenstein, Bärbel Vieth, Andreas Luch & Karla Pfaff

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  1. Oliver Kappenstein
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  2. Bärbel Vieth
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Correspondence to Oliver Kappenstein .

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  1. Risk Assessment, German Federal Institute for, Max-Dohrn-Strasse 8-10, Berlin, 10589, Berlin, Germany

    Andreas Luch

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Kappenstein, O., Vieth, B., Luch, A., Pfaff, K. (2012). Toxicologically Relevant Phthalates in Food. In: Luch, A. (eds) Molecular, Clinical and Environmental Toxicology. Experientia Supplementum, vol 101. Springer, Basel. https://doi.org/10.1007/978-3-7643-8340-4_4

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