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Children’s Exposure to Di(2-ethylhexyl)phthalate and Dibutylphthalate Plasticizers from School Meals
- Cirillo, Teresa, Fasano, Evelina, Castaldi, Enrica, Montuori, Paolo, Cocchieri, Renata Amodio
- Journal of agricultural and food chemistry 2011 v.59 no.19 pp. 10532–10538
- aluminum, average daily intake, cooked foods, food preparation, packaging, plasticizers, school children, school meals
- Packed school meals for children 3–10 years old were studied to evaluate the levels of di(2-ethylhexyl)phthalate (DEHP) and di-n-butylphthalate (DBP) and the influence of the packaging process on meal contamination, and their contribution to daily intake was estimated. The packaging consisted of polyethylene-coated aluminum (PE/Al) dishes thermally welded by a polyethyleneterephthalate-coated aluminum (PET/Al) foil. Foodstuffs before processing were analyzed, too. Total meals before packaging and after packaging were collected. It was found that 92% of foodstuffs employed in meal preparation contained DEHP, and 76% of them DBP, at detectable levels. In cooked foods before packaging the DEHP median concentration levels varied from 111.4 to 154.8 ng/g ww and those of DBP between 32.5 and 59.5 ng/g ww. In packed meals the DEHP median values ranged from 127.0 to 253.3 ng/g ww, and DBP median values varied from 44.1 to 80.5 ng/g ww. The mean increases of median concentrations of DEHP in cooked foods before and after packaging were 113 and 125% for DBP. For nursery and primary school children DEHP intake via school meals can raise on average the respective EFSA TDI by 18 and 12% and that of DBP by 50 and 30%.