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Assessing the Public Health Implications of the Food Preservative Propylparaben: Has This Chemical Been Safely Used for Decades

  • Food, Health, and the Environment (KE Nachman and D Love, Section Editors)
  • Published:
Current Environmental Health Reports Aims and scope Submit manuscript

Abstract

Purpose

Parabens are chemicals containing alkyl-esters of p-hydroxybenzoic acid, which give them antimicrobial, antifungal, and preservative properties. Propylparaben (PP) is one paraben that has been widely used in personal care products, cosmetics, pharmaceuticals, and food. In this review, we address the ongoing controversy over the safety of parabens, and PP specifically. These chemicals have received significant public attention after studies published almost 20 years ago suggested plausible associations between PP exposures and breast cancer.

Recent Findings

Here, we use key characteristics, a systematic approach to evaluate the endocrine disrupting properties of PP based on features of “known” endocrine disruptors, and consider whether its classification as a “weak” estrogen should alleviate public health concerns over human exposures. We also review the available evidence from rodent and human studies to illustrate how the large data gaps that exist in hazard assessments raise concerns about current evaluations by regulatory agencies that PP use is safe. Finally, we address the circular logic that is used to suggest that because PP has been used for several decades, it must be safe.

Summary

We conclude that inadequate evidence has been provided for the safe use of PP in food, cosmetics, and consumer products.

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Abbreviations

DES:

Diethylstilbestrol

EDCs:

Endocrine disrupting chemicals

ER:

Estrogen receptor

FDA:

Food and Drug Administration

GRAS:

Generally recognized as safe

ICC:

Intra-class correlation coefficients

NICU:

Neonatal infant care units

NOAEL:

No observed adverse effect level

PP:

Propylparaben

SCCS:

Scientific Committee on Consumer Safety

TMIPH:

Tokyo Metropolitan Institute of Public Health

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Acknowledgments

The authors thank the members of the Vandenberg Lab for helpful feedback on this manuscript, including Klara Matouskova, Aastha Pokharel, and Joshua Mogus. The content of this manuscript is solely the responsibility of the authors and does not necessarily represent the official views of the National Institutes of Health. The funders played no role in the writing of the report or in the decision to submit the article for publication.

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This work was supported by the National Institute of Environmental Health Sciences of the National Institutes of Health [Award Number U01ES026140].

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  1. Department of Environmental Health Sciences, School of Public Health and Health Sciences, University of Massachusetts, 171C Goessmann, 686 N. Pleasant Street, Amherst, MA, 01003, USA

    Laura N. Vandenberg & Jennifer Bugos

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LNV developed the concept of the article, JB and LNV performed literature searches, and JB and LNV drafted and critically revised the text.

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The authors acknowledge support from the National Institute of Environmental Health Sciences of the National Institutes of Health (Award Number U01ES026140). The content of this manuscript is solely the responsibility of the authors and does not necessarily represent the official views of the National Institutes of Health or the University of Massachusetts.

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LNV has received travel reimbursements from Universities, Governments, NGOs and Industry, to speak about endocrine-disrupting chemicals. JB has no conflicts to disclose.

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Vandenberg, L.N., Bugos, J. Assessing the Public Health Implications of the Food Preservative Propylparaben: Has This Chemical Been Safely Used for Decades. Curr Envir Health Rpt 8, 54–70 (2021). https://doi.org/10.1007/s40572-020-00300-6

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