BARCELONA – A recent study published in the Journal of Hazardous Materials reveals that 85% of common foods consumed in Spain contain plastic additives, raising new concerns about their potential health impacts, particularly on infants and toddlers.
The study, led by researchers analyzing the Spanish diet, found that plastic additives such as non-phthalate plasticizers (NPPs), organophosphate esters (OPEs), and phthalic acid esters (PAEs) are present in a broad range of food products. These chemicals, historically used to improve the flexibility and durability of plastics, are increasingly being scrutinized for their potential health risks.
Widespread Contamination
Researchers collected 109 food samples from Barcelona grocery stores between January and April 2022, encompassing a broad variety of products and brands. Foods were categorized into eight groups, including baby foods, meats, dairy, oils, and ready-to-cook meals.
Findings showed that NPPs were the most frequently detected group of additives, with a detection rate of 62%, followed by OPEs (52%) and PAEs (51%). ATBC (acetyl tributyl citrate), a common NPP, appeared in 41% of all samples and was found at particularly high levels in baby foods, cereals, legumes, and sweet products.
The highest concentration of ATBC was reported in condiments, reaching 21,563 ng/g—a significant outlier compared to other food groups.
Cooking and Packaging Contribute to Additive Exposure
The study identified cooking methods and packaging types as significant contributors to plastic additive migration. Meals cooked in microwaves for longer durations showed sharp increases in additive levels. For example, ATBC levels in ready-to-cook broccoli and potato meals increased 50-fold after microwave heating.
Interestingly, even foods packaged in glass containers contained plasticizers, with the likely source being plasticized varnishes used in jar lids. DEHA (di(2-ethylhexyl) adipate) was another additive widely detected, especially in meat and dairy products. In meat samples cooked using conventional ovens in roasting bags, DEHA levels increased post-cooking.
Infants and Toddlers at Highest Risk
Exposure assessments showed that infants are particularly vulnerable. Under average dietary conditions, estimated daily intake (EDI) of plasticizers was 2,262 ng/kg body weight/day. In high-exposure scenarios, this rose dramatically to 516,000 ng/kg bw/day—more than 200 times the normal level.
Toddler exposure was also significant, with a median EDI of 1,155 ng/kg bw/day. Baby foods and meats emerged as the primary sources of plasticizers for infants and toddlers, respectively.
Among all detected additives, only a few—namely ATBC and DEHA—were consistently found across various food types. Most others were detected sporadically or in very low concentrations.
Potential Health Risks
For some additives, such as DEHP (a PAE), hazard quotient (HQ) values exceeded 1 in high-exposure infant scenarios, indicating intakes beyond established safety thresholds. While an HQ value over 1 does not confirm health damage, it suggests a level of exposure that could be concerning.
The study underscores that dietary intake is just one exposure pathway. Other routes include inhalation of indoor dust and dermal absorption, complicating efforts to quantify total human exposure.
Limitations and the Need for Further Research
The authors caution that their findings should be interpreted carefully due to several limitations. These include the study’s regional focus on Barcelona, reliance on average body weight estimates, variability in packaging, and the absence of established safety thresholds for some additives.
They advocate for expanded research and stronger monitoring systems to evaluate the health risks of plastic additives, particularly those now used as “safer” alternatives to historically banned substances.
Conclusion
The widespread presence of plasticizers in everyday foods—especially those consumed by infants and toddlers—raises critical questions about long-term exposure and potential health consequences. While some additives are approved for use in food packaging, their detection in high levels and across diverse products calls for urgent attention from regulatory bodies and further scientific investigation.
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