Worldwide systematic analysis of dietary paraben exposure. A scoping review of sources and food categories

Abstract

Parabens are preservatives that are widely used in cosmetics, pharmaceuticals, and foods, which raise concern due to their potential as endocrine-disrupting chemicals (EDCs). According to PRISMA guidelines, this study analyzes paraben concentrations in foods globally, with no temporal or geographical restrictions. Of the 713 initially identified articles, 75 were included and classified into 14 food groups. In the European Union (EU), the highest levels pertained to methylparaben and were detected in dairy products (302.82 ng g−1), vegetables (231.90 ng g−1) and eggs (229.90 ng g−1), albeit within regulatory safety limits. However, cumulative exposure from multiple contaminated food sources could lead to the acceptable daily intake (ADI) being exceeded. Outside of the EU, especially in China and Saudi Arabia, higher concentrations were reported in processed condiments (methylparaben: 495700.00 ng g−1), vegetables (ethylparaben: 312600.00 ng g−1 ) and cookies (methylparaben: 253700.00 ng g−1), with levels far exceeding those found in the EU. Stronger worldwide controls are required to reduce paraben exposure through food.