Please use this identifier to cite or link to this item: https://www.arca.fiocruz.br/handle/icict/12079
Title: Identification of fatty foods with contamination possibilities by plasticizers when stored in PVC film packaging
Other Titles: Identificação dos alimentos gordurosos com possibilidades de contaminação por plastificantes quando acondicionados em filme de PVC
Authors: Barros, Hilda Duval
Zamith, Helena Pereira da Silva
Bazilio, Fabio Silvestre
Carvalho, Lucia Jaeger de
Abrantes, Shirley de Mello Pereira
Affilliation: Universidade do Estado do Rio de Janeiro. Instituto de Nutrição. Rio de Janeiro, RJ, Brasil.
Fundação Oswaldo Cruz. Instituto Nacional de Controle de Qualidade em Saúde. Departamento de Farmacologia e Toxicologia. Rio de Janeiro, RJ, Brasil.
Fundação Oswaldo Cruz. Instituto Nacional de Controle de Qualidade em Saúde. Departamento de Química. Rio de Janeiro, RJ, Brasil.
Universidade Federal do Rio de Janeiro. Instituto de Nutrição Josué de Castro. Rio de Janeiro, RJ, Brasil.
Fundação Oswaldo Cruz. Instituto Nacional de Controle de Qualidade em Saúde. Departamento de Química. Rio de Janeiro, RJ, Brasil.
Abstract: Poly-(vinyl chloride) (PVC) requires the addition of plasticizers - additives that give flexibility and malleability for its processing into flexible film. The most used ones are: di-(2-ethylhexyl) adipate (DEHA) and di-(2-ethylhexyl) phthalate (DEHP). Toxic effects of DEHP have been observed by several authors. Phthalates are being replaced by alternative substances in PVC flexible products, because of their possible toxicological effects. DEHA is a substitute for phthalates widely used as a plasticizer in PVC materials for involving food. Some authors have shown that the exposure to DEHA also induces toxicity. A cross-sectional study was performed to identify which fatty foods carry the possibility of contamination by DEHP and DEHA. Eighteen different foods with at least 3% (m/m) fat and the possibility of being wrapped in plastic film were determined. This study suggested that all foods were subject to contamination by DEHP and DEHA in those conditions - in decreasing consumption order of 96 to 22% in the convenience sample. New guidelines on the limits of DEHA and DEHP established by the Brazilian legislation, as additives in PVC film for packaging fatty food, are still relevant to ensure human health
Abstract: Poly-(vinyl chloride) (PvC) requires the addition of plasticizers - additives that give flexibility and malleability for its processing into flexible film. The most used ones are: di-(2-ethylhexyl) adipate (DeHA) and di-(2-ethylhexyl) phthalate (DeHP). Toxic effects of DeHP have been observed by several authors. Phthalates are being replaced by alternative substances in PvC flexible products, because of their possible toxicological effects. DeHA is a substitute for phthalates widely used as a plasticizer in PvC materials for involving food. Some authors have shown that the exposure to DeHA also induces toxicity. A cross-sectional study was performed to identify which fatty foods carry the possibility of contamination by DeHP and DeHA. eighteen different foods with at least 3% (m/m) fat and the possibility of being wrapped in plastic film were determined. This study suggested that all foods were subject to contamination by DeHP and DeHA in those conditions - in decreasing consumption order of 96 to 22% in the convenience sample. New guidelines on the limits of DeHA and DeHP established by the Brazilian legislation, as additives in PvC film for packaging fatty food, are still relevant to ensure human health.
Keywords: PVC
DEHA
DEHP
Fatty Foods
Packaging
Toxicity
keywords: PVC
DEHA
DEHP
Alimentos Gordurosos
Embalagens
Toxicidade
DeCS: Materiais Plásticos
Adipatos
Ácidos Ftálicos
Alimentos Gordurosos
Embalagem de Alimentos
Testes de Toxicidade
Contaminação de Alimentos
Issue Date: 2011
Publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Citation: BARROS, H. D. et al. Identification of fatty foods with contamination possibilities by plasticizers when stored in PVC film packaging. Ciênc. Tecnol. Aliment., São Paulo, v. 31, n. 2, p. 547-552, 2011.
DOI: 10.1590/S0101-20612011000200041
ISSN: 0101-2061
Copyright: open access
Appears in Collections:INCQS - Artigos de Periódicos

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