UK study of synthetic chemicals found in food

Researchers at the University of Birmingham have completed a comprehensive assessment of common synthetic chemicals found in nearly 400 food samples taken in the UK.

The samples were tested for evidence of organophosphate esters (OPEs) — chemicals used as flame retardants in furnishings and textiles, building, food packaging materials and decorating materials, as well in various other consumer products.

While the levels found in all the samples were below those currently deemed to be a risk to health, the researchers say this baseline survey should be a wake-up call to industrial users of OPEs to check their use of these chemicals and start exploring alternatives. Food producers should also investigate supply chains to better understand where contaminants might be introduced.

“Organophosphates are toxic to human health at high levels, or with long-term exposure, and their use is increasing worldwide,” said lead author Muideen Gbadamosi. “Although we found that current levels in food products are not dangerous, these chemicals build up in the body’s fatty tissues over time and we need to have a clearer picture of the different sources of contaminants.

“We can also ingest OPEs from dust, or just from the air we breathe. There are data on these sources of contamination, but not yet on food products, so our research fills a really important gap in our knowledge.”

In the study, published in Science of the Total Environment, the team divided sample products into 15 food groups that were either animal-derived products or plant-derived products, and tested for eight different OPEs. They found concentrations were highest in milk and milk products, followed by those in cereal and cereal products. Concentrations were lowest in chickens’ eggs.

The chemicals triphenyl phosphate (TPHP) and 2-ethylhexyl diphenyl phosphate (EHDPP) were most common, being found in all food samples except egg and egg products.

Levels of the chemicals varied across the different samples, but overall, the concentrations in animal-derived foods were statistically indistinguishable from those in plant-derived.

The team also estimated daily dietary intakes across four age groups: toddlers; children; elderly people; and adults. Baby food contributed 39% of OPE intake for toddlers, while non-alcoholic beverages were the main contributor for children (27%). In adults and the elderly, cereal products (25%) and fruit (22%) were the main contributors.

Overall, the study found that the levels of these contaminants in UK foods was broadly similar to those reported in other countries.

Gbadamosi said: “It’s clear that food is a significant source of human exposure to OPEs in the UK and that more work is urgently needed to fully understand the risks of continuing to increase our use of OPEs.”

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