Czech J. Food Sci., 2005, 23(6):217-223 | DOI: 10.17221/3394-CJFS

Phthalates: toxicology and food safety - a review

Přemysl Mikula1, Zdeňka Svobodová1, Miriam Smutná2
1 Department of Veterinary Public Health and Toxicology and
2 Department of Biochemistry and Biophysics, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences, Brno, Czech Republic

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.

Keywords: di(2-ethylhexyl)phthalate; dibutyl phthalate; peroxisome proliferators; reproductive toxicity

Published: December 31, 2005  Show citation

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Mikula P, Svobodová Z, Smutná M. Phthalates: toxicology and food safety - a review. Czech J. Food Sci.. 2005;23(6):217-223. doi: 10.17221/3394-CJFS.
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