Toxic phthalates are entering our food (and our bodies) because of their use in food processing and packaging.
In food manufacturing and all along the supply chain, phthalates may escape from plastic tubing, hoses, conveyor belts, gloves, films, bags, seals and gaskets. In food packaging, phthalates may leach from plastic coatings, adhesives in boxes, inks on food labels, and sealants on metal lids and cans. They build up to the highest levels in fatty foods.
Many phthalates are banned for food contact in Europe, but are still allowed in American foods.
The U.S. Food and Drug Administration (FDA) allows the food industry to use 28 different phthalates in materials that come into direct contact with our food, like processing equipment and packaging.
The FDA has not required the food industry to prove the safety of phthalates with a reasonable certainty that no harm will result from their use, despite the new scientific evidence that has emerged in the last decade.
Yet, in Europe, most phthalates are banned for use as plastic softeners in food contact materials intended for fatty food, including dairy products, and infant food.
In fact, Europe has banned all other uses of four phthalates and will consider similar prohibitions on nine more.
If most phthalates in food products are considered too dangerous in Europe, why should they be allowed in the U.S. food supply?