Phthalate and novel plasticizer concentrations in food items from U.S. fast food chains: a preliminary analysis.

ABSTRACT:

Background

Fast food consumption is associated with biomarkers of ortho-phthalates exposures. However, the chemical content of fast food is unknown; certain ortho-phthalates (i.e., di-n-butyl phthalate (DnBP) and di(2-ethylhexyl) phthalate (DEHP)) have been phased out and replaced with other plasticizers (e.g., dioctyl terephthalate (DEHT)).

Objective

We conducted a preliminary study to examine ortho-phthalate and replacement plasticizer concentrations in foods and food handling gloves from U.S. fast food restaurants.

Methods

We obtained hamburgers, fries, chicken nuggets, chicken burritos, cheese pizza (n = 64 food samples) and gloves (n = 3) from restaurants and analyzed them for 11 chemicals using gas chromatography mass spectrometry.

Results

We found DEHT a

SUBMITTER: Edwards L 

PROVIDER: S-EPMC9119856 | biostudies-literature | 2022 May

REPOSITORIES: biostudies-literature