Origin, dietary exposure, and toxicity of endocrine-disrupting food chemical contaminants: A comprehensive review
Leila Peivasteh-Roudsari, Raziyeh Barzegar-Bafrouei, Kurush Aghbolagh Sharifi, Shamimeh Azimi-Salim, Marziyeh Karami, Solmaz Abedinzadeh, Shabnam Asadinezhad, Behrouz Tajdar‐oranj, Vahideh Mahdavi, Adel Mirza Alizadeh, Parisa Sadighara, Margherita Ferrante, Gea Oliveri Conti, Aynura Aliyeva, Amin Mousavi Khaneghah
Abstract
Endocrine-disrupting chemicals (EDCs) are a growing public health concern worldwide. Consumption of foodstuffs is currently thought to be one of the principal exposure routes to EDCs. However, alternative ways of human exposure are through inhalation of chemicals and dermal contact. These compounds in food products such as canned food, bottled water, dairy products, fish, meat, egg, and vegetables are a ubiquitous concern to the general population. Therefore, understanding EDCs' properties, such as origin, exposure, toxicological impact, and legal aspects are vital to control their release to the environment and food. The present paper provides an overview of the EDCs and their possible disrupting impact on the endocrine system and other organs.