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Critical Review on the Presence of Phthalates in Food and Evidence of Their Biological Impact

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  • Angela Giuliani

    (“G.d’Annunzio” School of Advanced Studies, “G. d’Annunzio” University of Chieti-Pescara, 66100 Chieti, Italy
    Angela Giuliani and Mariachiara Zuccarini contributed equally to this work.)

  • Mariachiara Zuccarini

    (Department of Medical, Oral and Biotechnological Sciences, “G. d’Annunzio” University of Chieti-Pescara, 66100 Chieti, Italy
    Aging Research Center, Ce.S.I., “G. d’Annunzio” University Foundation, 66100 Chieti, Italy
    Angela Giuliani and Mariachiara Zuccarini contributed equally to this work.)

  • Angelo Cichelli

    (Department of Medical, Oral and Biotechnological Sciences, “G. d’Annunzio” University of Chieti-Pescara, 66100 Chieti, Italy)

  • Haroon Khan

    (Department of Pharmacy, Abdul Wali Khan University, Mardan 23200, Pakistan)

  • Marcella Reale

    (Department of Medical, Oral and Biotechnological Sciences, “G. d’Annunzio” University of Chieti-Pescara, 66100 Chieti, Italy
    Interuniversity Center on Interactions between Electromagnetic Fields and Biosystems, National Research Council-Institute for Electromagnetic Detection of The Environment, (ICEMB-CNR-IREA), 80124 Naples, Italy)

Abstract

Phthalates are a huge class of chemicals with a wide spectrum of industrial uses, from the manufacture of plastics to food contact applications, children’s toys, and medical devices. People and animals can be exposed through different routes (i.e., ingestion, inhalation, dermal, or iatrogenic exposure), as these compounds can be easily released from plastics to water, food, soil, air, making them ubiquitous environmental contaminants. In the last decades, phthalates and their metabolites have proven to be of concern, particularly in products for pregnant women or children. Moreover, many authors reported high concentrations of phthalates in soft drinks, mineral waters, wine, oil, ready-to-eat meals, and other products, as a possible consequence of their accumulation along the food production chain and their accidental release from packaging materials. However, due to their different physical and chemical properties, phthalates do not have the same human and environmental impacts and their association to several human diseases is still under debate. In this review we provide an overview of phthalate toxicity, pointing out the health and legal issues related to their occurrence in several types of food and beverage.

Suggested Citation

  • Angela Giuliani & Mariachiara Zuccarini & Angelo Cichelli & Haroon Khan & Marcella Reale, 2020. "Critical Review on the Presence of Phthalates in Food and Evidence of Their Biological Impact," IJERPH, MDPI, vol. 17(16), pages 1-43, August.
  • Handle: RePEc:gam:jijerp:v:17:y:2020:i:16:p:5655-:d:395026
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    References listed on IDEAS

    as
    1. Ivan Notardonato & Sergio Passarella & Giuseppe Ianiri & Cristina Di Fiore & Mario Vincenzo Russo & Pasquale Avino, 2020. "Analytical Method Development and Chemometric Approach for Evidencing Presence of Plasticizer Residues in Nectar Honey Samples," IJERPH, MDPI, vol. 17(5), pages 1-13, March.
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