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

Patricia González-Palacios; Celia Monteagudo; Viviana Ramírez; Alberto Zafra-Gómez; Ana Rivas

doi:10.1016/j.foodchem.2025.146605

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

Food Chem. 2025 Oct 10;496(Pt 3):146605. doi: 10.1016/j.foodchem.2025.146605. Online ahead of print.

Authors

Patricia González-Palacios¹, Celia Monteagudo², Viviana Ramírez³, Alberto Zafra-Gómez⁴, Ana Rivas⁵

Affiliations

¹ Department of Nutrition and Food Science, University of Granada, Granada, Spain; "José Mataix Verdú" Institute of Nutrition and Food Technology (INYTA), Biomedical Research Centre (CIBM), University of Granada, Granada, Spain. Electronic address: pgonzapa@ugr.es.
² Department of Nutrition and Food Science, University of Granada, Granada, Spain; "José Mataix Verdú" Institute of Nutrition and Food Technology (INYTA), Biomedical Research Centre (CIBM), University of Granada, Granada, Spain; Instituto de Investigación Biosanitaria ibs.GRANADA, Granada, Spain. Electronic address: celiams@ugr.es.
³ Department of Nutrition and Food Science, University of Granada, Granada, Spain; "José Mataix Verdú" Institute of Nutrition and Food Technology (INYTA), Biomedical Research Centre (CIBM), University of Granada, Granada, Spain; Instituto de Investigación Biosanitaria ibs.GRANADA, Granada, Spain; GENYO, Centre for Genomics and Oncological Research: Pfizer/University of Granada/Andalusian Regional Government PTS Granada, Granada, Spain. Electronic address: vivianarl@ugr.es.
⁴ "José Mataix Verdú" Institute of Nutrition and Food Technology (INYTA), Biomedical Research Centre (CIBM), University of Granada, Granada, Spain; Instituto de Investigación Biosanitaria ibs.GRANADA, Granada, Spain; Department of Analytical Chemistry, University of Granada, Granada, Spain. Electronic address: azafra@ugr.es.
⁵ Department of Nutrition and Food Science, University of Granada, Granada, Spain; "José Mataix Verdú" Institute of Nutrition and Food Technology (INYTA), Biomedical Research Centre (CIBM), University of Granada, Granada, Spain; Instituto de Investigación Biosanitaria ibs.GRANADA, Granada, Spain. Electronic address: amrivas@ugr.es.

PMID: 41172944
DOI: 10.1016/j.foodchem.2025.146605

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.

Keywords: Dietary exposure; Endocrine disruptor; Food; Human milk; Parabens; Preservatives; Water.

Publication types

Review