title: Effect of cooking at home on the levels of eight phthalates in foods.
abstract: Food products can be contaminated with toxic compounds via the environment. Another possibility of food contamination is that toxicants are generated in foods or that chemicals migrate from food contact materials into foods during processing. In this study, the effect of cooking at home on the levels of phthalates - world's most used group of plasticisers - in various food types (starchy products, vegetables and meat and fish) was examined. Eight compounds were considered, namely dimethyl phthalate (DMP), diethyl phthalate (DEP), diisobutyl phthalate (DiBP), di-n-butyl phthalate (DnBP), benzylbutyl phthalate (BBP), di(2-ethylhexyl) phthalate (DEHP), dicyclohexyl phthalate (DCHP) and di-n-octyl phthalate (DnOP). Food products were analysed before as well as after cooking (boiling, steaming, (deep-)frying or grilling). In general, phthalate concentrations in foods declined after cooking, except in vegetables, where almost no effect was seen. Several factors influenced the degree of this decline (e.g. weight difference, fat uptake, etc.). Of all phthalates, DEHP, DiBP and BBP were affected the most. In conclusion, cooking at home definitely affected phthalate concentrations in foods and thus needs to be considered in order to correctly assess humans' dietary exposure to these contaminants.
authors.affiliation: Flemish Institute for Technological Research (VITO), Boeretang 200, B-2400 Mol, Belgium. tine.fierens@vito.be
authors.forename: T
authors.initials: T
authors.lastname: Fierens
authors.forename: G
authors.initials: G
authors.lastname: Vanermen
authors.forename: M
authors.initials: M
authors.lastname: Van Holderbeke
authors.forename: S
authors.initials: S
authors.lastname: De Henauw
authors.forename: I
authors.initials: I
authors.lastname: Sioen
mesh_terms: D000818:Animals; D003296:Cooking / Q000379:methods*; D003993:Dibutyl Phthalate / Q000031:analogs & derivatives / Q000032:analysis / Q000633:toxicity; D004051:Diethylhexyl Phthalate / Q000032:analysis / Q000633:toxicity; D005399:Fishes; D005504:Food Analysis; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D008460:Meat / Q000032:analysis; D010795:Phthalic Acids / Q000032:analysis* / Q000633:toxicity*; D010968:Plasticizers / Q000032:analysis / Q000633:toxicity; D013552:Swine; D014675:Vegetables / Q000737:chemistry
chemical_list: D010795:Phthalic Acids; D010968:Plasticizers; C024629:dimethyl phthalate; D003993:Dibutyl Phthalate; C010715:di-n-octyl phthalate; D004051:Diethylhexyl Phthalate; C036042:dicyclohexyl phthalate; C025605:diisobutyl phthalate; C007379:diethyl phthalate