title: Determination of contamination pathways of phthalates in food products sold on the Belgian market.
abstract: As numerous studies have indicated that food ingestion is the most important exposure pathway to several phthalates, this study aimed to determine possible contamination pathways of phthalates in food products sold on the Belgian market. To do this, concentrations of eight phthalates (dimethyl phthalate (DMP), diethyl phthalate (DEP), diisobutyl phthalate (DiBP), di-n-butyl phthalate (DnBP), benzylbutyl phthalate (BBP), dicyclohexyl phthalate (DCHP), di(2-ethylhexyl) phthalate (DEHP) and di-n-octyl phthalate (DnOP)) were determined in 591 foods and 30 packaging materials. In general, the four most prominent phthalates in Belgian food products were DEHP, DiBP, DnBP and BBP. Special attention was given to the origin of these phthalates in bread, since high phthalate concentrations (especially DEHP) were determined in this frequently consumed food product. Phthalates seemed to occur in Belgian bread samples due to the use of contaminated ingredients (i.e. use of contaminated flour) as well as due to migration from phthalate containing contact materials used during production (e.g. coated baking trays). Also the results of the conducted concentration profiles of apple, bread, salami and two cheese types revealed the important role of processing - and not packaging - on phthalate contents in foods.
authors.affiliation: Flemish Institute for Technological Research (VITO), Boeretang 200, B-2400 Mol, Belgium.
authors.forename: Mirja
authors.initials: M
authors.lastname: Van Holderbeke
authors.affiliation: Flemish Institute for Technological Research (VITO), Boeretang 200, B-2400 Mol, Belgium.
authors.forename: Lieve
authors.initials: L
authors.lastname: Geerts
authors.affiliation: Flemish Institute for Technological Research (VITO), Boeretang 200, B-2400 Mol, Belgium.
authors.forename: Guido
authors.initials: G
authors.lastname: Vanermen
authors.affiliation: Flemish Institute for Technological Research (VITO), Boeretang 200, B-2400 Mol, Belgium.
authors.forename: Kelly
authors.initials: K
authors.lastname: Servaes
authors.affiliation: Ghent University, Department of Public Health, Faculty of Medicine and Health Sciences, De Pintelaan 185, B-9000 Ghent, Belgium; Research Foundation Flanders (FWO), Egmontstraat 5, B-1000 Brussels, Belgium.
authors.forename: Isabelle
authors.initials: I
authors.lastname: Sioen
authors.affiliation: Ghent University, Department of Public Health, Faculty of Medicine and Health Sciences, De Pintelaan 185, B-9000 Ghent, Belgium; University College Ghent, Department of Nutrition and Dietetics, Faculty of Health Care "Vesalius", Keramiekstraat 80, B-9000 Ghent, Belgium.
authors.forename: Stefaan
authors.initials: S
authors.lastname: De Henauw
authors.affiliation: Flemish Institute for Technological Research (VITO), Boeretang 200, B-2400 Mol, Belgium; Ghent University, Department of Public Health, Faculty of Medicine and Health Sciences, De Pintelaan 185, B-9000 Ghent, Belgium. Electronic address: tine.fierens@vito.be.
authors.forename: Tine
authors.initials: T
authors.lastname: Fierens
mesh_terms: D001530:Belgium; D005506:Food Contamination / Q000032:analysis*; D010795:Phthalic Acids / Q000032:analysis*
chemical_list: D010795:Phthalic Acids; C032279:phthalic acid
keywords: Belgium; Bread; Concentration profiles; Contamination pathways; Food; Phthalates