PMID 30570577 Paraben Toxicology Review · Dermatitis, 2019 Named the American Contact Dermatitis Society's '(non)allergen of the year'. Systemic health claims judged premature; hasty substitution may itself be riskier.
Key summary
A review of paraben toxicology. With the American Contact Dermatitis Society formally declaring parabens the '(non)allergen of the year', the allergologic concerns raised over the past century are no longer a significant issue. The non-cutaneous effects scrutinised over the past twenty years include endocrine activity, carcinogenesis, infertility, spermatogenesis, adipogenesis, perinatal exposure impact, and non-allergologic cutaneous, psychologic, and ecologic effects. The authors held that asserting parabens are safe as currently used in cosmetics, food, and pharmaceuticals requires addressing all toxicological end points, and sought to offer a balanced perspective on systemic risk across all routes of exposure. They concluded that on currently available scientific information, claims that parabens cause or propagate these health problems are premature, and warned that haste to remove them could result in substitution with less proven alternatives.
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Parabens now being formally declared as the American Contact Dermatitis Society (non)allergen of the year, the allergologic concerns regarding parabens raised during the past century are no longer a significant issue. The more recent toxicological concerns regarding parabens are more imposing, stemming from the gravity of the noncutaneous adverse health effects for which they have been scrutinized for the past 20 years. These include endocrine activity, carcinogenesis, infertility, spermatogenesis, adipogenesis, perinatal exposure impact, and nonallergologic cutaneous, psychologic, and ecologic effects. To assert that parabens are safe for use as currently used in the cosmetics, food, and pharmaceutical industries, all toxicological end points must be addressed. We seek to achieve perspective through this exercise: perspective for the professional assessing systemic risk of parabens by all routes of exposure. The data reviewed in this article strive to provide a balanced perspective for the consumer hopefully to allay concerns regarding the safety of parabens and facilitate an informed decision-making process. Based on currently available scientific information, claims that parabens are involved in the genesis or propagation of these controversial and important health problems are premature. Haste to remove parabens from consumer products could result in their substitution with alternative, less proven, and potentially unsafe alternatives, especially given the compelling data supporting the lack of significant dermal toxicity of this important group of preservatives. ※ The abstract text as collected and stored via the API by the pipeline. The key summary is written based solely on this text.
View original ↗ PMID 23506043 Occurrence of and dietary exposure to parabens in foodstuffs from the United States Exposure measurement study · Environ Sci Technol, 2013 Detected in over 90% of 267 food samples. Estimated daily intake 940 ng/kg for infants and 307 ng/kg for adults.
Key summary
A study analysing five parabens by HPLC-MS/MS in 267 food samples collected in Albany, New York, grouped into eight categories: beverages, dairy, fats and oils, fish and shellfish, grains, meat, fruits, and vegetables. Until then no information existed on the occurrence of parabens in foodstuffs or on human dietary exposure. Over 90% of samples contained measurable concentrations, with totals ranging from below the limit of quantitation to 409 ng/g (mean 9.67, median 0.92). Methyl-, ethyl-, and propylparaben accounted for about 90% of the total, while butyl- and benzylparaben were detected less often. Differences among the eight categories, including canned foods, were not significant. Using the measured concentrations and per capita daily food ingestion rates, estimated daily intake per kg of body weight was 940 ng for infants, 879 for toddlers, 470 for children, 273 for teenagers, and 307 for adults.
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Parabens are esters of p-hydroxybenzoic acid and are widely used as preservatives in cosmetics, pharmaceuticals, foodstuffs, including beverages. Information on the occurrence of parabens in foodstuffs and dietary exposure of humans to these chemicals is not available. In this study, food samples (n = 267) collected from Albany, New York, United States, were grouped into eight categories, namely, beverages, dairy products, fats and oils, fish and shellfish, grains, meat, fruits, and vegetables, and analyzed for five parabens by high-performance liquid chromatography-tandem mass spectrometry. The majority (>90%) of food samples contained measurable concentrations of parabens, and the total concentrations (Σparabens; sum of five parabens) ranged from below the limit of quantitation to 409 ng/g fresh weight (mean: 9.67 ng/g; median: 0.92 ng/g). Methyl-, ethyl-, and propyl-parabens were the predominant compounds, accounting for ∼90% of the total concentrations. Butyl- and benzyl-parabens were less frequently detected. There were no significant differences in paraben concentrations among the eight food categories, including the canned foods. On the basis of the concentrations measured and per capita daily ingestion rates of foods, we estimated the daily intake (EDI; ng/kg of body weight (bw)/day)) of parabens through food ingestion. The EDI values of total parabens (calculated from the mean concentrations measured and the mean daily ingestion rates of food items) were 940, 879, 470, 273, and 307 ng/kg bw/day for infants, toddlers, children, teenagers, and adults, respectively. To our knowledge, this is the first study to report the occurrence of parabens in foodstuffs. ※ The abstract text as collected and stored via the API by the pipeline. The key summary is written based solely on this text.
View original ↗ PMID 23685225 Occurrence of parabens in foodstuffs from China and its implications for human dietary exposure Exposure measurement study · Environ Int, 2013 Detected in 99% of 282 samples from nine cities. Adult estimated daily intake averaged about 1,010 ng/kg with a 95th percentile near 3,040 ng/kg.
Key summary
A study measuring six parabens in 282 food samples across 13 categories collected in nine Chinese cities, including cereals, meat, fish and seafood, eggs, dairy, bean products, fruits, vegetables, cookies, beverages, cooking oils, and condiments. At least one paraben was detected in 99% of samples, with totals from below the limit of quantification to 2,530 ng/g and an overall mean of 39.3 ng/g. Methylparaben made up 59% of the total, ethylparaben 24%, and propylparaben 10%. Mean concentrations ranged from 0.839 ng/g in beverages to 100 ng/g in vegetables, but differences across the 13 categories, including canned foods, were not statistically significant. Based on measured concentrations and corresponding daily food ingestion rates, estimated daily intake was a mean of 1,010 ng/kg with a 95th percentile of 3,040 ng/kg for adult men, and 1,060 and 3,170 ng/kg for adult women.
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Parabens are alkyl esters of p-hydroxybenzoic acid and are used as antimicrobial preservatives in a range of consumer products, including cosmetics, pharmaceuticals, and foodstuffs. Despite their widespread use, prior to this study, paraben concentrations in foodstuffs from China and human dietary exposure to these chemicals have been unknown. In this study, concentrations of six parabens were determined in 13 categories of food samples (n=282), including cereals and cereal products, meat, fish and seafood, eggs, dairy products, bean products, fruits, vegetables, cookies, beverages, cooking oils, condiments, and others, collected from nine cities in China. Almost all (detection rate: 99%) food samples contained at least one of the parabens analyzed, and the total concentrations (ΣParabens; sum of six parabens) ranged from below limit of quantification (LOQ) to 2530ng/g fresh weight, with an overall mean value of 39.3ng/g. Methyl paraben (MeP), ethyl paraben (EtP), and propyl paraben (PrP) were the major paraben analogs found in foodstuffs, and these compounds accounted for 59%, 24%, and 10%, respectively, of ΣParaben concentrations. Although the mean concentrations of ΣParabens varied among different categories of food items (from 0.839ng/g in beverages to 100ng/g in vegetables), the concentrations were not statistically significant among the 13 food categories, including canned foodstuffs. Estimated daily intake (EDI) of parabens was based on the measured concentrations in foods and the corresponding daily food ingestion rates. The mean and 95th percentile values for EDI were 1010 and 3040ng/kg body weight (bw)/day for adult men and 1060 and 3170ng/kg bw/day for adult women, respectively. ※ The abstract text as collected and stored via the API by the pipeline. The key summary is written based solely on this text.
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