Researchers studied 327 adults to understand how chemicals called phthalates—found in many foods—get into our bodies and affect our health. These chemicals, which are used in plastics and food packaging, were measured in urine samples and linked to what people ate. The study found that meat, poultry, and protein-rich foods were the biggest sources of these chemicals. Most concerning, the researchers discovered that these chemicals can damage DNA, fats, and proteins in our cells, and that even small amounts might cause harm. About 7% of people in the study had levels high enough to be concerning.

The Quick Take

  • What they studied: How much of a chemical called phthalates people are exposed to through food, and whether these chemicals damage cells in the body
  • Who participated: 327 adults who provided urine samples, kept food diaries for 24 hours, and had their blood tested for signs of cell damage
  • Key finding: Diet accounts for about one-third of phthalate exposure in the body, with meat and poultry being the biggest sources. These chemicals appear to damage DNA and other important cell parts, especially at lower exposure levels than previously thought dangerous.
  • What it means for you: The chemicals in food packaging and processing may be affecting your body in ways we’re just beginning to understand. While this doesn’t mean you need to panic, it suggests paying attention to how food is packaged and processed may be worth considering, especially for families with young children.

The Research Details

This was a cross-sectional study, which means researchers took a snapshot in time of 327 adults. They collected urine samples to measure 14 different phthalate chemicals (these are breakdown products of larger chemicals used in plastics). At the same time, they asked people to write down everything they ate for 24 hours and tested their blood for signs of cell damage. By comparing the chemical levels in urine with what people ate, researchers could figure out which foods contributed most to phthalate exposure.

The researchers used advanced statistical methods to look at how different foods contributed to chemical exposure and how these chemicals affected cell damage markers. They also looked at whether the relationship between exposure and damage was linear (straight line) or nonlinear (curved), which helps determine safe exposure levels.

Understanding where phthalates come from in our diet is important because these chemicals can disrupt hormones and cause cell damage. Previous research focused on environmental exposure, but this study shows that food is actually a major source. By linking specific foods to exposure levels and cell damage, this research helps identify which dietary changes might reduce harm.

This study has several strengths: it measured multiple phthalate chemicals, included detailed dietary information, and tested for actual cell damage markers rather than just exposure levels. However, because it’s a snapshot study (cross-sectional), it can show associations but not prove that phthalates directly cause the damage. The study was published in a respected environmental science journal, which suggests it went through rigorous peer review. The sample size of 327 is reasonable for this type of research.

What the Results Show

The most abundant phthalate chemical found was monoethyl phthalate, with a median level of 37.8 micrograms per gram of creatinine (a standard way to measure urine concentration). The second most common was a breakdown product of DEHP, a widely used plastic chemical, at 21.7 micrograms per gram of creatinine.

When researchers analyzed the diet data, they found that food accounted for about one-third (33.6%) of the variation in phthalate levels between people. Meat, poultry, protein-rich foods, and staple foods like grains were the biggest contributors. This suggests that how these foods are processed, packaged, or stored may introduce these chemicals.

Most importantly, the study found that three specific phthalate chemicals were most strongly linked to cell damage. These chemicals appeared to damage DNA (measured by a marker called 8-oxo-7,8-dihydro-2’-deoxyguanosine), fats in cell membranes (measured by malondialdehyde), and proteins (measured by dityrosine). The relationship between exposure and damage wasn’t straightforward—even small increases in exposure at lower levels caused noticeable increases in damage.

The researchers discovered that the relationship between phthalate exposure and cell damage wasn’t linear. This means that going from zero exposure to a little bit of exposure caused more damage than going from a moderate amount to a high amount. This is important because it suggests that even ’low’ exposures might be more harmful than previously thought. Additionally, the study found that about 7.3% of the study participants exceeded what are considered safe exposure levels, primarily from two chemicals: di-n-butyl phthalate and DEHP.

Previous research has shown that phthalates can disrupt hormones and cause inflammation, but most studies focused on environmental exposure (like air or dust). This study is notable because it quantifies food as a major exposure source and directly links specific foods to internal chemical levels. The finding that even low exposures may cause cell damage aligns with emerging research suggesting that some chemicals may not have a safe threshold below which no damage occurs.

This study has several important limitations. Because it’s a snapshot in time, we can’t prove that phthalates directly cause the cell damage—only that they’re associated with it. The 24-hour food diary may not represent what people normally eat, and people might not remember everything they consumed. The study measured cell damage markers but not actual health outcomes like disease. Additionally, the study population may not represent all people equally—we don’t know the age range, ethnicity, or socioeconomic status of participants, which could affect how results apply to different groups.

The Bottom Line

Based on this research (moderate confidence): Consider reducing consumption of heavily processed meat and poultry products, which appear to be major sources of phthalate exposure. Choose fresh, unpackaged foods when possible. Store food in glass or stainless steel containers rather than plastic when feasible. Avoid heating food in plastic containers. These steps may reduce exposure, though we don’t yet know how much reduction is needed to prevent cell damage.

Everyone should be aware of these findings, but they’re especially important for pregnant women, young children, and people planning to have children, since phthalates can affect hormone development. People with existing oxidative stress conditions (like diabetes or heart disease) may also want to pay closer attention. This research doesn’t mean you need to eliminate these foods entirely, but rather to be more mindful of how they’re packaged and processed.

If you make dietary changes to reduce phthalate exposure, you likely won’t notice immediate health changes. Cell damage markers might improve over weeks to months, but actual health benefits could take much longer to appear. This is a long-term health strategy rather than something with quick results.

Want to Apply This Research?

  • Track weekly servings of processed meat and poultry versus fresh protein sources. Set a goal to reduce processed meat servings by 25-50% and replace with fresh fish, eggs, legumes, or fresh poultry. Monitor this weekly and note any changes in energy levels or digestion.
  • Use the app to log food packaging type (fresh, plastic-wrapped, canned, glass) for one week to see your baseline. Then set a specific goal like ‘Buy 3 fresh protein sources this week instead of packaged’ and track progress. Create reminders to check food labels for processing methods.
  • Over 3 months, track the percentage of meals using fresh, minimally packaged foods versus processed foods. Create a simple scoring system (fresh = 3 points, lightly packaged = 2 points, heavily packaged = 1 point) and aim for an average score of 2.5 or higher per meal. Review monthly to identify patterns and adjust shopping habits.

This research shows an association between phthalate exposure from food and markers of cell damage, but does not prove that phthalates directly cause disease in humans. This study was conducted in a laboratory setting with specific measurements and may not apply equally to all populations. Before making significant dietary changes, especially if you have existing health conditions, consult with your healthcare provider or a registered dietitian. This information is for educational purposes and should not replace professional medical advice. If you have concerns about chemical exposure or health effects, speak with your doctor.