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The Estrogenic Contaminants in Food and Its Detection Methods: A Systematic Review Publisher



Sadighara P1 ; Mohamadi S2 ; Saatloo NV3 ; Limam I4, 5 ; Sadighara M6 ; Zeinali T7
Authors
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Authors Affiliations
  1. 1. Food Safety Division, Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
  2. 2. Department of Food Hygiene, School of Veterinary Medicine, Shahrekord University, Shahrekord, Iran
  3. 3. Food and Beverages Safety Research Center, Urmia University of Medical Sciences, Urmia, Iran
  4. 4. Laboratory of Materials, Treatment and Analysis (LMTA), Biotechpole Sidi-Thabet, National Institute of Research and Physicochemical Analysis, Ariana, Tunisia
  5. 5. Laboratory of Chemistry, High School for Science and Health Techniques of Tunis, University of Tunis El Manar, Tunis, Tunisia
  6. 6. Department of Pharmacology, Faculty of Pharmacy, Isfahan University of Medical Sciences, Isfahan, Iran
  7. 7. Department of Nutrition and Food Hygiene, Social Determinants of Health Research Center, School of Health, Birjand University of Medical Sciences, Birjand, Iran

Source: Iranian Journal of Veterinary Medicine Published:2024


Abstract

Background: Many compounds are known as estrogen contaminants. Estrogenic components may enter the body through food consumption. Objectives: This systematic review aimed to determine various estrogens contaminants, the foods that are primarily contaminated with these compounds, and their common detection methods. Methods: The relevant studies with the keywords “estrogen,” “detection,” and “food” were systematically searched in PubMed and Scopus databases. Science Direct and Google Scholar were also searched. Results: A total of 221 studies were initially found regardless of publication time. The preliminary screening was based on the exclusion and inclusion criteria. Then, the qualitative evaluation of the articles was done, and finally, 9 articles were selected. Among different foods, most estrogenic compounds were identified in seafood. This finding indicates that estrogenic compounds have entered the waters. The most reported compound was bisphenol A. Cell culture was used for bioassay evaluation, and liquid chromatography methods were used for analysis. Conclusion: Both analytical and bioassay methods were used to evaluate estrogenic compounds. Most studies found that the bioassay method was also valid. © 2024 The Author(s).
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