Bisphenol A exposure assessment from olive oil consumption
Abou Omar, Tarek F. | Sukhn, Carol M.S. | Fares, Souha A. | Abiad, Mohamad G. | Habib, Rima R. | Dhaini, Hassan R. | Environmental Health (ENHL) | Pathology and Laboratory Medicine | HSON | Department of Nutrition and Food Sciences | Faculty of Health Sciences (FHS) | Faculty of Medicine (FM) | Rafic Hariri School of Nursing (HSON) | Faculty of Agricultural and Food Sciences (FAFS) | American University of Beirut
The use of bisphenol A (BPA) in packaging has grown over the past 50 years despite concerns of its migration into packaged food and beverages, resulting in human exposure. Many studies have reported tumorigenic effects and endocrine alterations associated with BPA in animal models. This study aims at assessing human exposure to BPA from olive oil. A total of 27 olive oil samples were collected from mills and local villagers in the Hasbaya District, a major olive oil harvesting region in Lebanon. Information on storage conditions was also collected. BPA was extracted and quantified by HPLC. Results showed significantly higher BPA levels in olive oil samples stored in plastic vs. non-plastic packaging (mean = 333 vs. 150 μg/kg, p value = 0.006), samples with a plastic storage duration of >1 year compared to those with a storage duration of <1 year (mean = 452 vs. 288 μg/kg, p value = 0.008), and oil samples sourced from locals compared to oil mills (mean = 376 vs. 228 μg/kg, p value = 0.022). Statistically significant higher BPA levels remained for samples stored in plastic vs. non-plastic packaging in the bootstrap multivariable linear regression (B = 121.56, 95% CI 53.44–194.39, p value = 0.009). This is the first report on BPA levels in Mediterranean olive oil. The estimated exposure was 1.38% of the EFSA tolerable daily intake, hence there are no concerns about potential health risks from olive oil consumption. © 2017, Springer International Publishing AG.
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