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Effect of cooking on phthalate concentrations in food

Tine Fierens UGent, Mirja Van Holderbeke, Guido Vanermen, Stefaan De Henauw UGent and Isabelle Sioen UGent (2012) i-SUP 2012 : Innovation for Sustainable Production, Book of abstracts. p.29-29
abstract
Phthalates are organic lipophilic compounds which are mainly used as plasticiser to increase the flexibility of plastic polymers. Another application is the use of phthalates in printing inks and adhesives. Human exposure occurs mainly via food intake and can cause a wide range of negative health effects (e.g. disruption of the endocrine system). In this study, the effect of cooking at home on phthalate concentrations in various foodstuffs was investigated. Food products that are eaten regularly by the Belgian population – i.e. potato, rice, pasta, carrot, cauliflower, onion, paprika, minced meat, pork chop and salmon – were purchased from Belgian shops. In most cases, several cultivars, varieties and/or packaging types of a food product were bought. Food samples were boiled, steamed, fried, deep-fried and/or grilled in a way a normal Belgian household would do. Phthalate concentrations were determined in uncooked as well as in cooked food products via gas chromatography-mass spectrometry. Eight phthalates were taken into account: dimethyl phthalate (DMP), diethyl phthalate (DEP), diisobutyl phthalate (DiBP), di-n-butyl phthalate (DnBP), benzylbutyl phthalate (BBP), di(2-ethylhexyl) phthalate (DEHP), dicyclohexyl phthalate (DCHP) and di-n-octyl phthalate (DnOP). DMP, DnBP, DCHP and DnOP were rarely present (less or equal than/to 50 % detectable) in the investigated food samples. On the other hand, DEP, DiBP, BBP and DEHP were regularly detected, but differences in detection frequencies were noticed between uncooked and cooked food samples. For example, DEHP was determined in all uncooked foods, but after cooking, this compound was detectable in only 65.4 % of the samples. Phthalate concentrations in food usually declined after cooking. Furthermore, differences in phthalate concentrations were observed between cultivars, varieties and/or packaging types of a certain food product. In general, cooking processes at home cause a decline in phthalate concentrations in food. Besides the effect of cooking, another variety, cultivar or packaging type of a foodstuff can result in different phthalate levels.
Please use this url to cite or link to this publication:
author
organization
year
type
conference
publication status
published
subject
in
i-SUP 2012 : Innovation for Sustainable Production, Book of abstracts
pages
29 - 29
publisher
VITO
place of publication
Mol, Belgium
conference name
Innovation for Sustainable Production : i-SUP 2012
conference location
Brugge, Belgium
conference start
2012-05-06
conference end
2012-05-09
language
English
UGent publication?
yes
classification
C3
id
2104721
handle
http://hdl.handle.net/1854/LU-2104721
date created
2012-05-11 09:07:48
date last changed
2012-05-11 10:03:19
@inproceedings{2104721,
  abstract     = {Phthalates are organic lipophilic compounds which are mainly used as plasticiser to increase the flexibility of plastic polymers. Another application is the use of phthalates in printing inks and adhesives. Human exposure occurs mainly via food intake and can cause a wide range of negative health effects (e.g. disruption of the endocrine system). In this study, the effect of cooking at home on phthalate concentrations in various foodstuffs was investigated.
Food products that are eaten regularly by the Belgian population -- i.e. potato, rice, pasta, carrot, cauliflower, onion, paprika, minced meat, pork chop and salmon -- were purchased from Belgian shops. In most cases, several cultivars, varieties and/or packaging types of a food product were bought. Food samples were boiled, steamed, fried, deep-fried and/or grilled in a way a normal Belgian household would do. Phthalate concentrations were determined in uncooked as well as in cooked food products via gas chromatography-mass spectrometry. Eight phthalates were taken into account: dimethyl phthalate (DMP), diethyl phthalate (DEP), diisobutyl phthalate (DiBP), di-n-butyl phthalate (DnBP), benzylbutyl phthalate (BBP), di(2-ethylhexyl) phthalate (DEHP), dicyclohexyl phthalate (DCHP) and di-n-octyl phthalate (DnOP).
DMP, DnBP, DCHP and DnOP were rarely present (less or equal than/to 50 \% detectable) in the investigated food samples. On the other hand, DEP, DiBP, BBP and DEHP were regularly detected, but differences in detection frequencies were noticed between uncooked and cooked food samples. For example, DEHP was determined in all uncooked foods, but after cooking, this compound was detectable in only 65.4 \% of the samples. Phthalate concentrations in food usually declined after cooking. Furthermore, differences in phthalate concentrations were observed between cultivars, varieties and/or packaging types of a certain food product.
In general, cooking processes at home cause a decline in phthalate concentrations in food. Besides the effect of cooking, another variety, cultivar or packaging type of a foodstuff can result in different phthalate levels.},
  author       = {Fierens, Tine and Van Holderbeke, Mirja and Vanermen, Guido and De Henauw, Stefaan and Sioen, Isabelle},
  booktitle    = {i-SUP 2012 : Innovation for Sustainable Production, Book of abstracts},
  language     = {eng},
  location     = {Brugge, Belgium},
  pages        = {29--29},
  publisher    = {VITO},
  title        = {Effect of cooking on phthalate concentrations in food},
  year         = {2012},
}

Chicago
Fierens, Tine, Mirja Van Holderbeke, Guido Vanermen, Stefaan De Henauw, and Isabelle Sioen. 2012. “Effect of Cooking on Phthalate Concentrations in Food.” In i-SUP 2012 : Innovation for Sustainable Production, Book of Abstracts, 29–29. Mol, Belgium: VITO.
APA
Fierens, T., Van Holderbeke, M., Vanermen, G., De Henauw, S., & Sioen, I. (2012). Effect of cooking on phthalate concentrations in food. i-SUP 2012 : Innovation for Sustainable Production, Book of abstracts (pp. 29–29). Presented at the Innovation for Sustainable Production : i-SUP 2012, Mol, Belgium: VITO.
Vancouver
1.
Fierens T, Van Holderbeke M, Vanermen G, De Henauw S, Sioen I. Effect of cooking on phthalate concentrations in food. i-SUP 2012 : Innovation for Sustainable Production, Book of abstracts. Mol, Belgium: VITO; 2012. p. 29–29.
MLA
Fierens, Tine, Mirja Van Holderbeke, Guido Vanermen, et al. “Effect of Cooking on Phthalate Concentrations in Food.” i-SUP 2012 : Innovation for Sustainable Production, Book of Abstracts. Mol, Belgium: VITO, 2012. 29–29. Print.