Lee Aram, Choi Sohyeon, Park Na-Youn, Kho Younglim, Kim Sungkyoon, Choi Kyungho, Moon Hyo-Bang, Park Jeongim
Department of Environmental Health Sciences, Soonchunhyang University, Asan, Republic of Korea.
Department of Health, Environment and Safety, Eulji University, Seongnam, Gyeonggi, Republic of Korea.
Chemosphere. 2025 Apr;374:144209. doi: 10.1016/j.chemosphere.2025.144209. Epub 2025 Feb 17.
Parabens including methyl-(MeP), ethyl-(EtP), and propyl-(PrP) parabens, are widely used as antimicrobial preservatives in foods, cosmetics, and personal care products (CPCPs), and drugs. However, studies evaluating the contribution of exposure sources to paraben exposure are limited, and most focus primarily on CPCPs. This study conducted a crossover intervention to assess the contributions of foods and CPCPs to paraben exposure among young Korean adults. Twenty-seven college students participated in a 6-day intervention. They used preservative-free CPCPs throughout the study and were served a 'diet with paraben-free sauces' on days 3-4, followed by a 'diet with paraben-containing sauces' on days 5-6. Urine samples collected at each intervention point were analyzed for nine parabens, including MeP, EtP, and normal propyl-paraben (nPrP), using HPLC-MS/MS. Before the intervention, the geometric mean urinary concentrations of MeP, EtP, and nPrP were 6.05, 76.9, and 0.52 ng/mL, respectively-approximately 3 to 14 times higher than levels reported in other countries. No significant changes in urinary paraben concentrations were observed after the CPCPs-only intervention. However, following the diet with paraben-free sauces, urinary EtP levels significantly decreased by 79.7% (95% CI -89.2, -61.8). After diet with paraben-containing sauces, urinary EtP and MeP levels increased significantly (EtP 2830% (1310-5990); MeP 84.4% (25.7, 170)). This study highlights the substantial impact of diet on paraben exposure, especially EtP, suggesting that dietary sources play a significant role.
对羟基苯甲酸酯，包括甲基对羟基苯甲酸酯（MeP）、乙基对羟基苯甲酸酯（EtP）和丙基对羟基苯甲酸酯（PrP），作为抗菌防腐剂广泛应用于食品、化妆品、个人护理产品（CPCPs）及药品中。然而，评估暴露源对羟基苯甲酸酯暴露贡献的研究有限，且大多数主要聚焦于CPCPs。本研究进行了一项交叉干预，以评估食品和CPCPs对韩国年轻成年人对羟基苯甲酸酯暴露的贡献。27名大学生参与了为期6天的干预。在整个研究过程中，他们使用不含防腐剂的CPCPs，并在第3 - 4天食用“不含对羟基苯甲酸酯酱料的饮食”，随后在第5 - 6天食用“含对羟基苯甲酸酯酱料的饮食”。使用高效液相色谱 - 串联质谱法（HPLC - MS/MS）分析在每个干预点采集的尿液样本中的9种对羟基苯甲酸酯，包括MeP、EtP和正丙基对羟基苯甲酸酯（nPrP）。干预前，MeP、EtP和nPrP的尿几何平均浓度分别为6.05、76.9和0.52 ng/mL，大约比其他国家报告的水平高3至14倍。仅使用CPCPs干预后，尿中对羟基苯甲酸酯浓度未观察到显著变化。然而，在食用不含对羟基苯甲酸酯酱料的饮食后，尿中EtP水平显著下降了79.7%（95% CI -89.2，-61.8）。在食用含对羟基苯甲酸酯酱料的饮食后，尿中EtP和MeP水平显著升高（EtP升高2830%（1310 - 5990）；MeP升高84.4%（25.7，170））。本研究突出了饮食对对羟基苯甲酸酯暴露的重大影响，尤其是EtP，表明饮食来源起着重要作用。
