Phthalates in Fast Food: A Potential Dietary Source of Exposure | Zendy

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Phthalates in Fast Food: A Potential Dietary Source of Exposure

Author(s) -

Wendee Nicole

Publication year - 2016

Publication title -

environmental health perspectives

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 2.257

H-Index - 282

eISSN - 1552-9924

pISSN - 0091-6765

DOI - 10.1289/ehp.124-a191

Subject(s) - national health and nutrition examination survey , environmental health , calorie , population , food group , phthalate , food science , consumption (sociology) , food processing , medicine , food consumption , toxicology , biology , chemistry , agricultural economics , endocrinology , organic chemistry , economics , social science , sociology

Many research studies have surveyed nutritional habits, but fewer have studied how food processing and packaging might introduce unwanted chemicals into foods. In this issue of EHP, researchers report that fast food consumption appears to be one source of exposure to the chemicals di(2-ethylhexyl) phthalate (DEHP) and diisononyl phthalate (DiNP). 1

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