Evaluation and health risk assessment of phthalates in Okpa (cow pea pudding) packaged and cooked with polyethene bags in Nsukka, Enugu state, South-East Nigeria

Abstract

Abstract Environmental toxicants enter the body via ingestion, inhalation or dermal absorption. Food is one of the major ways by which these toxicants get into the body. Food packaging has evolved in so many ways that materials made with plastics and its additives (Phthalates) are now used. Phthalates are compounds used to make plastics to enhance its functionality. Some have been associated with some health hazards such as endocrine dysfunction, reproductive problems, skin irritations and cancer. The current study was performed to evaluate the risk associated with consuming phthalates in okpa (cow pea pudding). The phthalate quantification and health risks were evaluated using gas chromatography mass-spectrometry (GC–MS) and models adopted by environmental protection agency (EPA) respectively. The Phthalate identified in okpa were diethyl phthalate (DEP), di-n-Butyl phthalate (DBP), benzylbutyl phthalate (BBP), di-iso-butyl phthalate (DiBP), and di (2-ethylhexyl)phthalate DEHP. The total concentration of phthalate detected was 0.0653 mg/kg with DEP as the highest (0.0196 ± 0.000 mg/kg) and BBP as the least (0.0077 ± 0.001 mg.kg). The highest THQ evaluated was DiBP for both adults (2.84E−1) and children (1.42E−1). The THI for adults and children was 3.35E−1 and 3.01E−1 respectively. The THQ and THI values obtained for adults and children were all less than 1 implying that it is safe. The carcinogenic risk (CR) evaluated for adults and children were 7.23E−6 and 3.61E−5. These values obtained for the THQ, THI and CR all together were within the safe limits stipulated by USEPA, FAO and WHO. However, it is still pertinent to continuously monitor the level of phthalates that may migrate into okpa because red oil content variations may positively impact on its leaching ability.