{"title":"Endocrine-active and endocrine-disrupting compounds in food – occurrence, formation and relevance","authors":"Constanze Stiefel , Florian Stintzing","doi":"10.1016/j.nfs.2023.03.004","DOIUrl":null,"url":null,"abstract":"<div><p>Over the last decades, global concerns regarding possible adverse health effects of chemical pollutants on the hormonal systems of living organisms in wildlife and humans are constantly growing. Endocrine-active and endocrine-disrupting chemicals (EDC) belong to a heterogeneous class of exogenous chemicals, including various persistent anthropogenic contaminants, pesticides, distinct substances used in consumer products, and also natural compounds. Exposure through the food chain is considered essential for most EDC, while they may enter the food chain as residues from animal- or plant-based food production (e.g. pesticides or pharmaceutical residues), may be released from food contact materials, may be present due to natural contamination (e.g. mycoestrogens), may enter via a polluted environment and also as natural plant food ingredients (e.g. phytoestrogens). The complexity of the subject is due to: a) the ubiquitous occurrence and hardly possible avoidance of many substances with supposed endocrine properties, b) the scientific disagreement among experts and the huge number of partly controversial study outcomes and c) the increasing pressure of the public, necessitating a higher level of transparency and clear-cut orientation with respect to avoidance and reduction strategies.</p><p>In this light, the current review intends to provide an overview of the historical and regulatory developments regarding the topic of EDC, discusses the important difference between endocrine-active and disruptive substances and presents some key characteristics of endocrine acting substances for a better understanding of their relevance for the food chain including possible long-term effects, windows of sensitivity, low-dose and possible “cocktail” effects. In addition, a comprehensive overview on the different exposure paths of endocrine-active and disruptive substances in the food chain is given, with both a focus on naturally occurring food ingredients and possible contaminations from external sources.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"31 ","pages":"Pages 57-92"},"PeriodicalIF":4.1000,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"NFS Journal","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S235236462300010X","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 2
Abstract
Over the last decades, global concerns regarding possible adverse health effects of chemical pollutants on the hormonal systems of living organisms in wildlife and humans are constantly growing. Endocrine-active and endocrine-disrupting chemicals (EDC) belong to a heterogeneous class of exogenous chemicals, including various persistent anthropogenic contaminants, pesticides, distinct substances used in consumer products, and also natural compounds. Exposure through the food chain is considered essential for most EDC, while they may enter the food chain as residues from animal- or plant-based food production (e.g. pesticides or pharmaceutical residues), may be released from food contact materials, may be present due to natural contamination (e.g. mycoestrogens), may enter via a polluted environment and also as natural plant food ingredients (e.g. phytoestrogens). The complexity of the subject is due to: a) the ubiquitous occurrence and hardly possible avoidance of many substances with supposed endocrine properties, b) the scientific disagreement among experts and the huge number of partly controversial study outcomes and c) the increasing pressure of the public, necessitating a higher level of transparency and clear-cut orientation with respect to avoidance and reduction strategies.
In this light, the current review intends to provide an overview of the historical and regulatory developments regarding the topic of EDC, discusses the important difference between endocrine-active and disruptive substances and presents some key characteristics of endocrine acting substances for a better understanding of their relevance for the food chain including possible long-term effects, windows of sensitivity, low-dose and possible “cocktail” effects. In addition, a comprehensive overview on the different exposure paths of endocrine-active and disruptive substances in the food chain is given, with both a focus on naturally occurring food ingredients and possible contaminations from external sources.
NFS JournalAgricultural and Biological Sciences-Food Science
CiteScore
11.10
自引率
0.00%
发文量
18
审稿时长
29 days
期刊介绍:
The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production