Table 1 Frequencies and concentrations (μg/kg) of phthalates and replacement plasticizers detected in foods at selected fast food chains in San Antonio, TX.

From: Phthalate and novel plasticizer concentrations in food items from U.S. fast food chains: a preliminary analysis

Food (n = Tot; Ph 1: Ph 2)

 

Hamburgersa

(n = 21; 8:13)

French Fries

(n = 10; 7:3)

Chicken Burritosa

(n = 14; 8:6)

Cheese Pizza

(n = 8; 8:0)

Chicken Nuggets

(n = 7; 7:0)

Hamburger Pattiesa

(n = 4; 4:0)

 
 

MDL

% > MDL

Med

95th Per

% > MDL

Med

95th Per

% > MDL

Med

95th Per

% > MDL

Med

95th Per

% > MDL

Med

95th Per

% > MDL

Med

95th Per

Tot % > MDL

Ortho-Phthalatesb

 

 BBzP

5

29

<MDL

9.9

40

<MDL

26

7

<MDL

5.6

0

<MDL

<MDL

29

<MDL

19

0

<MDL

<MDL

20.3

 DnBP

2

100

4.8

7.9

80

4.5

9.1

71

3.5

6

100

4.1

4.8

57

2.4

7.6

25

<MDL

3.3

81.3

 DnOP

2

0

<MDL

<MDL

0

<MDL

<MDL

0

<MDL

<MDL

38

<MDL

2.4

14

<MDL

2.3

0

<MDL

<MDL

6.3

 DEP

5

38

<MDL

15.8

50

<MDL

25.5

36

<MDL

13

13

<MDL

5.4

29

<MDL

15

100

16.5

25

39.1

 DEHP

14

100

36

57.3

70

23.7

84.9

57

23

78.2

0

<MDL

<MDL

100

26

79

50

14

23

70.3

 DiBPc

1

88

2.7

3.5

57

1.2

1.7

13

<MDL

1.2

50

1.9

3.8

0

<MDL

<MDL

0

<MDL

<MDL

38.1

 DiNPc

5

0

<MDL

<MDL

0

<MDL

<MDL

100

36*

57

50

5.9*

13

0

<MDL

<MDL

0

<MDL

<MDL

28.6

Replacement Plasticizers

 

 DEHA

1

62

6.7*

12.7

30

<MDL

12.7

71

45.7*

170

0

<MDL

<MDL

0

<MDL

<MDL

0

<MDL

<MDL

40.6

 DINCH

10d

24

<MDL

590

0

<MDL

<MDL

0

<MDL

<MDL

0

<MDL

<MDL

29

<MDL

180

50

16.3

37

14.1

 DEHTe

50

100

2200*

3200

0

<MDL

<MDL

100

6000*

12,400

ns

ns

ns

ns

ns

ns

ns

ns

ns

86.4

  1. Tot total, MDL method detection limit, % > MDL percent detected above MDL, Med median, Per percentile, ns not sampled, n/a not applicable, <MDL concentration was below the MDL.
  2. aHamburgers were ordered with cheese, tomatoes, pickles, onions, lettuce and select condiments, and hamburger patties were ordered without any toppings. Burritos from Chain A were ordered with white rice, black beans, cheese, mild salsa, and lettuce, and burritos from Chain B were ordered with refried pinto beans, cheese, onions, sour cream, tomatoes, lettuce, and a tomato-based sauce.
  3. bDMP sampled but dropped due to non-detect in all food items.
  4. cSampled in phase 1 only (n = 42 total samples).
  5. dMDLs varied across phases. Phase 1 = 5 μg/kg; Phase 2 = 10 μg/kg.
  6. eSampled in phase 2 only (n = 22 total samples).
  7. *Exact Wilcoxon test for DiNP, DEHA, and DEHT and the Kruskal Wallis test for DnBP, DEHP, and DiBP were used to assess significant differences in individual chemical concentration when comparing across food types. An * indicates that the median phthalate concentration varied by food type (p < 0.05).
  8. Concentrations below the MDL were replaced with a value equal to the MDL divided by the square root of two.
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