![]() Human exposure to ortho-phthalates is widespread since they easily migrate out of products. Despite the name, DEHT is structurally distinct from ortho-phthalates. ![]() As a result, plasticizers such as di(2-ethylhexyl) adipate (DEHA), 1,2-cyclohexane dicarboxylic acid diisononyl ester (DINCH), and dioctyl terephthalate (also known as di(2-ethylhexyl) terephthalate) (DEHT) have emerged as replacement plasticizers in PVC materials. have restricted the use of several ortho-phthalates, including DEHP and di- n-butyl phthalate (DnBP), in commercial products. In the past twenty years, the European Union and U.S. High molecular weight phthalates like di(2-ethylhexyl) phthalate (DEHP) and diisononyl phthalate (DiNP) are commonly used as plasticizers in polyvinyl chloride (PVC) materials such as food packaging and food contact materials. Ortho-phthalates (also referred to as phthalates) are a class of multi-functional, high production volume chemicals used widely in commerce. These results, if confirmed, may inform individual and regulatory exposure reduction strategies. In addition, food handling gloves contain replacement plasticizers, which may be a source of food contamination. Impact statementĪ selection of popular fast food items sampled in this study contain detectable levels of replacement plasticizers and concerning ortho-phthalates. Our preliminary findings suggest that ortho-phthalates remain ubiquitous and replacement plasticizers may be abundant in fast food meals. To our knowledge, these are the first measurements of DEHT in food. Cheese pizza had the lowest levels of most chemicals. Median DEHT concentrations were significantly higher in burritos than hamburgers (6000 µg/kg vs. We detected DnBP and DEHP in 81% and 70% of food samples, respectively. We found DEHT at the highest concentrations in both foods ( n = 19 median = 2510 µg/kg max = 12,400 µg/kg) and gloves ( n = 3 range: 28–37% by weight). 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. We conducted a preliminary study to examine ortho-phthalate and replacement plasticizer concentrations in foods and food handling gloves from U.S. 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)). Fast food consumption is associated with biomarkers of ortho-phthalates exposures.
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