Organophosphorus Flame Retardant, Phthalate, and Alternative Plasticizer Contamination in Novel Plant-Based Food: A Food Safety Investigation
Alicia Macan Schönleben, Fatima den Ouden, Shanshan Yin, Erik Fransén, Stijn Bosschaerts, Mirjana Andjelković, Nayyer Rehman, Alexander L.N. van Nuijs, Adrian Covaci, Giulia Poma
Abstract
With plant-based (PB) diets gaining popularity, ultraprocessed novel plant-based foods (NPBFs) are an increasingly available alternative to animal-based foods (ABFs). The degree of industrial food processing has been associated with higher organophosphorus flame retardant (PFR) and plasticizer contamination. Here, the occurrence of these contaminants in NPBFs was investigated by using liquid chromatography-tandem mass spectrometry. Our findings show differences in contamination levels and patterns between PB food categories, with PB cheese-alternatives showing the highest levels of both total PFRs (mean: 123 ng/g ww) and total plasticizers (mean: 1155 ng/g ww). The results further point to food contact material and industrial processing as possible contamination sources. Compared with previous studies of ABFs, NPBFs generally showed higher contamination levels, leading to a higher dietary exposure in a vegan diet scenario. While the adult population is not at immediate risk following NPBF consumption, based on these results, a direct replacement of all ABFs with NPBFs is not recommended. Additionally, it is suggested that different PB food categories be included in future food studies monitoring dietary exposure.