Phthalates in food, Occurrence, exposure and Chemical structure: A review

Phthalates are organic lipophilic chemicals that are mostly employed as plasticizers to make plastic polymers more flexible. Based on the length of their carbon chains, phthalates may be categorized as either high- or low-molecular-weight phthalates (EC ۲۰۱۷). Diisononyl phthalate (DINP), diisodecyl phthalate (DIDP), and di-n-octyl phthalate (DnOP) are examples of high molecular weight (HMW) phthalates that have carbon chains that have ۷-۱۳ atoms. Compounds such as di-۲-ethylhexyl phthalate (DEHP), dibutyl phthalate (DBP), and butyl benzyl phthalate (BBzP) are examples of low molecular weight (LMW) phthalates. These phthalates have carbon chains that comprise three to six carbon atoms. Phthalates and their metabolites have been a source of anxiety in recent years, especially in items intended for youngsters or pregnant women. Additionally, a number of writers have noted significant phthalate concentrations in wine, oil, soft drinks, mineral waters, ready-to-eat meals, and other items. This might be due to phthalates building up along the food manufacturing chain and unintentionally leaking out of packing materials. This study reviews information on numerous pathways and sources of phthalate exposure in humans from products for consumers.

Keywords:

Phthalate , Food , Packaging , Occurrence