Phthalates: toxicology and food safety – a review
P. Mikula, Z. Svobodová, M. Smutnáhttps://doi.org/10.17221/3394-CJFSCitation:Mikula P., Svobodová Z., Smutná M. (2005): Phthalates: toxicology and food safety – a review. Czech J. Food Sci., 23: 217-223.
Phthalates are organic substances used mainly as plasticisers in the manufacture of plastics. They are ubiquitous in the environment. Although tests in rodents have demonstrated numerous negative effects of phthalates, it is still unclear whether the exposure to phthalates may also damage human health. This paper describes phthalate toxicity and toxicokinetics, explains the mechanisms of phthalate action, and outlines the issues relating to the presence of phthalates in foods.
di(2-ethylhexyl)phthalate; dibutyl phthalate; peroxisome proliferators; reproductive toxicity