Identification of fatty foods with contamination possibilities by plasticizers when stored in PVC film packaging

• Autor(a) principal: Barros, Hilda Duval
• Data de Publicação: 2011
• Outros Autores: Zamith, Helena Pereira da Silva, Bazilio, Fabio Silvestre, Carvalho, Lucia Jaeger de, Abrantes, Shirley de Mello Pereira
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da FIOCRUZ (ARCA)
• Texto Completo: https://arca.fiocruz.br/handle/icict/12079
• topic: PVC; DEHA; DEHP; Alimentos Gordurosos; Embalagens; Toxicidade; PVC; DEHA; DEHP; Fatty Foods; Packaging; Toxicity; Materiais Plásticos; Adipatos; Ácidos Ftálicos; Alimentos Gordurosos; Embalagem de Alimentos; Testes de Toxicidade; Contaminação de Alimentos

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