Phthalate Exposure Through Food and Consumers’ Risk Perception of Chemicals in Food

Maria Dickson‐Spillmann, Michael Siegrist, Carmen Keller and Matthias Wormuth

Risk Analysis, 2009, vol. 29, issue 8, 1170-1181

Abstract: Phthalates have been detected in various types of retail foods. Consumers' exposure to phthalates is common. Consumers are concerned about chemicals in food. Our aim was to investigate the relationships between consumers' exposure to phthalates through food, consumers' interest in a natural and healthy diet, risk perception of food chemicals, and consumers' diet patterns. We collected data through a mail survey in the adult Swiss‐German population (N = 1,200). We modeled exposure to di(2‐ethylhexyl) phthalate (DEHP), dibutyl phthalate (DBP), benzyl butyl phthalate (BBP), and diethyl phthalate (DEP) based on a food frequency questionnaire and phthalate concentrations reported from food surveys. Using rating scales, we assessed risk perceptions of chemicals in food and interest in a natural and healthy diet. Higher risk perceptions and higher natural and healthy diet interest were associated with higher daily doses of DEHP, BBP, and DEP. No health risk from phthalates in food was identified for the vast majority of the population. Four consumers' diet clusters were discerned, with differences in phthalate exposure, risk perceptions, and interest in a natural and healthy diet. This study shows that even those consumers who express strong interest in natural food and low acceptance of food chemicals, and who try to make respective food choices, are exposed to contaminants such as phthalates.

Date: 2009
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https://doi.org/10.1111/j.1539-6924.2009.01233.x

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Persistent link: https://EconPapers.repec.org/RePEc:wly:riskan:v:29:y:2009:i:8:p:1170-1181

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